Perogies, those beloved Eastern European dumplings, are a true delight for the senses. Imagine biting into a perfectly tender and pillowy shell, giving way to a flavorful, creamy filling that bursts with each savory morsel. Whether you’re a seasoned perogy enthusiast or new to this culinary wonder, this easy and hearty recipe is sure to captivate your taste buds and become a new family favorite.
Growing up, the aroma of homemade perogies wafting through the kitchen was a surefire sign that something truly special was in the works. The process of carefully crafting each delicate wrapper and meticulously filling it with a perfectly seasoned blend of ingredients was a labor of love, one that brought family and friends together around the table. Now, with this comprehensive guide, you can recreate that same sense of comfort and nostalgia in your own home, no matter your skill level.
So, let’s dive in and uncover the secrets to making the ultimate perogies. Get ready to be whisked away on a flavorful journey that will have you falling in love with this classic dish all over again.
🥰 Why You’ll Fall in Love with This Recipe
Perogies are a true culinary gem, and this recipe is poised to become your new go-to. From the perfectly tender and pillowy dough to the rich, creamy filling, every bite is a delightful experience. What sets this recipe apart is the attention to detail, ensuring that each component is expertly executed.
The dough, for instance, is masterfully balanced, with just the right amount of elasticity to hold its shape while still maintaining a delicate, melt-in-your-mouth texture. The filling, a harmonious blend of savory potatoes, tangy sour cream, and aromatic herbs, is simply heavenly. And the crowning glory? The ability to customize this recipe to suit your personal preferences, making it a truly versatile and indulgent meal.
🛒 Ingredients: Your Shopping List
• 1 teaspoon salt
• 3/4 cup (180ml) warm water
• 1 large egg
• 2 tablespoons (30ml) olive oil, plus more for brushing
• 3 large potatoes, peeled and diced
• 1 cup (240g) sour cream
• 1/2 cup (120g) shredded cheddar cheese
• 2 tablespoons (30ml) chopped fresh dill
• 1 teaspoon (5ml) salt
• 1/2 teaspoon (2.5ml) freshly ground black pepper
The key to this recipe is the perfect balance of ingredients. The all-purpose flour provides the structure for the dough, while the warm water and egg work together to create a silky, pliable texture. The addition of olive oil lends a subtle richness and helps to keep the dough from drying out. As for the filling, the combination of creamy potatoes, tangy sour cream, and aromatic dill truly elevates the flavor profile.
Feel free to experiment with different cheese varieties or even add in caramelized onions or crispy bacon bits for an extra layer of complexity.
🔪 The Method: Crafting Your Masterpiece
- Make the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and add the warm water, egg, and olive oil. Using a wooden spoon or your hands, gradually incorporate the dry ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Cover and let rest for 30 minutes.
- Prepare the Filling: In a medium saucepan, cover the diced potatoes with water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 15-20 minutes, until the potatoes are fork-tender. Drain the potatoes and transfer them to a large bowl. Mash the potatoes until smooth. Stir in the sour cream, cheddar cheese, dill, salt, and pepper until well combined.
- Assemble the Perogies: Divide the dough into 4 equal pieces. Working with one piece at a time (cover the remaining dough to prevent drying), roll the dough out on a lightly floured surface to 1/8-inch thickness. Use a 3-inch round cookie cutter or biscuit cutter to cut out circles from the dough. Place a heaping tablespoon of the potato filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- Cook the Perogies: Bring a large pot of salted water to a boil. Gently drop the perogies into the boiling water, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, until the perogies float to the surface and the dough is tender. Using a slotted spoon, transfer the cooked perogies to a plate. Brush them lightly with olive oil to prevent sticking.
- Pan-Fry the Perogies: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, add the cooked perogies and pan-fry for 2-3 minutes per side, or until golden brown and crispy on the outside.
⏱️ Timing Overview
• Cook time: 30 minutes
• Total time: 1 hour 15 minutes
👩⚕️ A Quick Look at the Nutrition Facts
Nutritional information is an estimate per serving, based on 12 servings.
• Protein: 7 g
• Carbohydrates: 32 g
• Fat: 11 g
• Fiber: 2 g
💡 How to Customize This Recipe
• To Make it Vegan: Replace the sour cream with a plant-based alternative, such as unsweetened coconut yogurt or cashew cream. Omit the cheddar cheese or use a vegan cheese substitute.
• To Add a Spicy Kick: Mix in a tablespoon of finely chopped jalapeño or serrano pepper into the potato filling. For an extra layer of heat, sprinkle the pan-fried perogies with a pinch of cayenne pepper or red pepper flakes.
✨ How to Serve This Dish Like a Pro
• Garnish Suggestions: Garnish the perogies with a dollop of sour cream, a sprinkle of chopped fresh chives or green onions, and a dusting of paprika for a beautiful and flavorful presentation.
• Beverage Pairing: This dish pairs wonderfully with a cold, refreshing lager or a glass of dry white wine, such as a Riesling or Sauvignon Blanc, to balance the richness of the perogies.
❗ Pro Tips for a Perfect Outcome Every Time
• Mistake 2 – Using Cold Ingredients: Ensure that all of your ingredients, especially the dough, are at room temperature before beginning. Cold ingredients can make the dough difficult to work with and lead to an uneven texture in the final product.
• Mistake 3 – Not Preheating the Oven: When pan-frying the perogies, it’s essential to have the skillet preheated to the proper temperature. This helps ensure a crisp, golden-brown exterior and a tender, fluffy interior.
🥡 Smart Storage for Maximum Flavor
• Freezing: Uncooked perogies can be frozen for up to 3 months. Place them in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or resealable plastic bag. To cook, boil the frozen perogies directly from the freezer, adding an extra minute or two to the cooking time.
• Reheating: To reheat cooked perogies, place them on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, you can pan-fry the perogies for 2-3 minutes per side to crisp up the exterior.
❓ FAQs
Can I use a different type of potato for the filling?
Absolutely! While this recipe calls for regular russet potatoes, you can experiment with other varieties, such as Yukon Gold or red potatoes, to create a slightly different flavor profile. Just be sure to adjust the cooking time as needed, as some potato types may require more or less time to become fork-tender.
How can I make the perogies even more crispy?
For an extra crispy exterior, consider adding a teaspoon of baking soda to the boiling water when cooking the perogies. The baking soda helps to create a crisper shell. You can also experiment with different cooking fats, such as butter or ghee, when pan-frying the perogies for an added layer of crunch and flavor.
Can I make the perogies ahead of time?
Absolutely! Perogies are a great make-ahead dish. You can prepare the dough and filling in advance, then assemble and cook the perogies when you’re ready to serve. The uncooked perogies can be frozen for up to 3 months, making them a convenient and versatile option for busy weeknights or last-minute gatherings.
What’s the best way to reheat leftover perogies?
For the best texture, we recommend reheating the perogies in the oven. Simply place them on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through. This will help revive the crispy exterior without making the filling watery. Alternatively, you can pan-fry the perogies for a few minutes on each side to crisp them up again.
Can I use a different type of cheese in the filling?
Absolutely! The cheddar cheese in this recipe can be swapped out for other melty varieties, such as Gruyère, fontina, or even a blend of cheeses. Just be sure to taste the filling and adjust the seasoning as needed to complement the new cheese selection.
💌 Enjoy Your Delicious Creation!
Perogies are a true labor of love, and this recipe is a testament to the joy and satisfaction that can be found in homemade comfort food. As you savor each bite of these tender, flavor-packed dumplings, remember that the true magic lies not just in the recipe, but in the memories you’ll create while sharing this special dish with loved ones.
Whether you’re hosting a cozy family dinner or treating yourself to a well-deserved indulgence, these perogies are sure to delight. So, gather your ingredients, put on your apron, and get ready to embark on a culinary adventure that will have you falling in love with this timeless Eastern European staple all over again.
Print
Easy, Hearty Perogies Recipe
- Total Time: 1 hour 15 minutes
Ingredients
• 2 cups (250g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 3/4 cup (180ml) warm water
• 1 large egg
• 2 tablespoons (30ml) olive oil, plus more for brushing
• 3 large potatoes, peeled and diced
• 1 cup (240g) sour cream
• 1/2 cup (120g) shredded cheddar cheese
• 2 tablespoons (30ml) chopped fresh dill
• 1 teaspoon (5ml) salt
• 1/2 teaspoon (2.5ml) freshly ground black pepper
Instructions
- Make the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and add the warm water, egg, and olive oil. Using a wooden spoon or your hands, gradually incorporate the dry ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Cover and let rest for 30 minutes.
- Prepare the Filling: In a medium saucepan, cover the diced potatoes with water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 15-20 minutes, until the potatoes are fork-tender. Drain the potatoes and transfer them to a large bowl. Mash the potatoes until smooth. Stir in the sour cream, cheddar cheese, dill, salt, and pepper until well combined.
- Assemble the Perogies: Divide the dough into 4 equal pieces. Working with one piece at a time (cover the remaining dough to prevent drying), roll the dough out on a lightly floured surface to 1/8-inch thickness. Use a 3-inch round cookie cutter or biscuit cutter to cut out circles from the dough. Place a heaping tablespoon of the potato filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- Cook the Perogies: Bring a large pot of salted water to a boil. Gently drop the perogies into the boiling water, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, until the perogies float to the surface and the dough is tender. Using a slotted spoon, transfer the cooked perogies to a plate. Brush them lightly with olive oil to prevent sticking.
- Pan-Fry the Perogies: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, add the cooked perogies and pan-fry for 2-3 minutes per side, or until golden brown and crispy on the outside.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: Easy, Hearty Perogies Recipe
