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