Perogies are a classic Eastern European comfort food, known for their deliciously soft dough filled with a variety of savory or sweet fillings. Traditionally, they are stuffed with mashed potatoes, cheese, and onions, but you can also find variations filled with sauerkraut, mushrooms, or even fruit. These dumplings are typically boiled and then lightly fried in butter until golden brown, making them the perfect combination of tender and crispy. They are often served with sour cream, sautéed onions, or bacon. This recipe will guide you through making traditional potato and cheese perogies from scratch, a dish that’s sure to warm your heart and satisfy your taste buds.
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter, softened
For the filling:
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup finely chopped onions
- Salt and pepper, to taste
- 2 tablespoons butter (for sautéing onions)
For cooking and serving:
- 4 tablespoons butter, for frying
- Sour cream, for serving
- Sautéed onions or bacon bits (optional)
Instructions:
- Prepare the Dough:
- In a large bowl, mix the flour and salt together.
- Create a well in the center of the flour and add the egg, sour cream, and softened butter.
- Mix the ingredients together until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
- Make the Filling:
- While the dough is resting, prepare the filling. In a skillet, sauté the chopped onions in 2 tablespoons of butter until they are soft and golden.
- In a mixing bowl, combine the mashed potatoes, sautéed onions, and shredded cheddar cheese. Season with salt and pepper to taste. Mix well until all ingredients are fully incorporated.
- Assemble the Perogies:
- Roll out the dough on a floured surface to about 1/8-inch thickness.
- Use a round cookie cutter or a glass to cut out circles from the dough.
- Place about a tablespoon of the potato and cheese filling in the center of each circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers or a fork to seal.
- Cook the Perogies:
- Bring a large pot of salted water to a boil. Drop the perogies in batches into the boiling water.
- Cook the perogies until they float to the top, about 3-4 minutes. Remove with a slotted spoon and drain well.
- In a large skillet, melt the 4 tablespoons of butter over medium heat. Fry the boiled perogies until golden brown on both sides, about 2-3 minutes per side.
- Serve:
- Serve the perogies hot with sour cream, and garnish with sautéed onions or bacon bits if desired.
Enjoy these homemade perogies as a comforting meal or a special treat for family and friends!
