Perfect perogies

I like to make homemade perogies on special occasions. We prefer a basic chedder and potato filling, but you can experiment with adding onions to the filling or using Sauerkraut or sausage and cheese. There are plenty of variations for dough and filling, but this is my standby.

Dough
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons melted butter
2 cups sour cream
2 eggs
1 egg yolk
2 tbsp canola oil

In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the rest of the ingredients. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel and let stand for 20 minutes.

Filling
5 cups mashed potatoes – if these are leftovers rather than fresh boiled, be sure to heat it up before mixing in the cheese.
1 cup shredded Cheddar cheese
salt and pepper to taste

Separate the dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a round cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.

To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Remove with a slotted spoon.

We like to fry up chopped bacon and onion with butter in a skillet, then toss the cooked perogies in for a minute to give them a hint of brown. Yum!

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2 Comment

  1. I tried to make perogies once and hated every second of it. That’s not true. I liked deep frying the potatoe skins.

  2. JodyR says: Reply

    OK, do you think you could do the dough with spelt or gluten-free flour? Curious…I’m also surprised by sour cream in the dough. Never would’ve thought of that.

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