Winnipeg Perogies
Discover the heartwarming flavors of Winnipeg Perogies, a beloved Canadian comfort food that combines pillowy-soft dough with a rich and savory filling. Made from scratch, the tender dough encases a creamy blend of mashed potatoes, sharp cheddar cheese, and sautéed onions, creating the ultimate bite of indulgence. Perfectly boiled and optionally pan-fried to a golden crisp, these perogies are a delightful mix of soft and crunchy textures. Serve them hot with a dollop of tangy sour cream and a sprinkle of crispy bacon bits for an irresistible finish. Whether you're honoring your heritage or exploring new flavors, this recipe captures the essence of traditional perogies with every handmade touch!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 teaspoons Salt
- 1 whole Egg
- 1.25 cups Water (warm)
- 3 tablespoons Butter (melted)
- 3 large Potatoes (peeled and cubed)
- 1 cup Cheddar cheese (shredded)
- 1 medium Onion (finely diced)
- 2 tablespoons Butter (for frying onions)
- 1 cup Sour cream (for serving)
- 0.5 cup Bacon bits (optional for garnish)
Instructions
In a large mixing bowl, combine the flour and salt.
In a separate smaller bowl, whisk together the egg, warm water, and 3 tablespoons of melted butter.
Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Cover with a clean towel and set aside to rest while you make the filling.
Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash well.
In a small pan, sauté the diced onion in 2 tablespoons of butter until translucent and fragrant, about 5 minutes.
Stir the sautéed onions and shredded cheddar cheese into the mashed potatoes. Mix well and season with additional salt if needed. Let the filling cool slightly.
Roll out the dough on a floured surface to about 1/8-inch thickness. Use a round cutter or cup (approximately 3-4 inches in diameter) to cut circles from the dough.
Place a teaspoon of the potato filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, and pinch the edges tightly to seal. (You can use a fork for a decorative crimp.)
Bring a large pot of salted water to a boil. Cook the perogies in batches, about 6-8 at a time, until they float to the surface (approximately 3-4 minutes). Remove with a slotted spoon and set aside.
Optional: For a crispy golden finish, fry the boiled perogies in a pan with a little butter until lightly browned on both sides.
Serve the perogies hot with a dollop of sour cream and garnish with bacon bits if desired.
Nutrition Facts
Calories |
4152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 5885 mg | 256% | |
| Total Carbohydrate | 561.9 g | 204% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 23.5 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1355 mg | 104% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3960 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
