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Polish Perogies Recipe Polish Perogies Recipe

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Polish Perogies Recipe

I whip up these Polish perogies with a simple dough, cheesy potato filling, and a quick boil. Sometimes, I fry them in butter for that extra golden crisp. Pure comfort food!

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Polish Perogies Recipe

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup warm water
  • 1 tbsp vegetable oil
  • 2 cups mashed potatoes
  • 1 cup shredded cheddar cheese
  • 1 small finely chopped onion
  • 2 tbsp butter

Instructions:

  1. In a large bowl, mix flour and salt. Add warm water and oil, mix until dough forms. Knead until smooth. Cover and let rest for 30 minutes.
  2. In a skillet, melt butter over medium heat. Add onions and cook until translucent. Mix onions with mashed potatoes and cheese.
  3. Roll out dough on a floured surface. Cut into circles using a glass or cookie cutter.
  4. Place a spoonful of filling in the center of each circle. Fold dough over and seal edges with a fork.
  5. Bring a large pot of salted water to a boil. Cook perogies in batches until they float to the top. Remove with a slotted spoon.
  6. Optional: Fry boiled perogies in a skillet with a bit of butter until golden brown.

Imagine biting into a warm, buttery perogy filled with creamy mashed potatoes and gooey cheddar cheese. This recipe brings a taste of Poland right to your kitchen. Perfect for a cozy dinner or a special treat, these homemade perogies are sure to become a family favorite. Let's get cooking!

What You Will Need

What you will need to make Polish Perogies

  • All-purpose flour: Forms the dough, providing structure and elasticity for the perogies.
  • Warm water: Activates the flour, making the dough pliable and easy to work with.
  • Vegetable oil: Adds moisture to the dough, ensuring it remains soft and workable.
  • Mashed potatoes: Creates a creamy, hearty filling that pairs perfectly with the dough.
  • Shredded cheddar cheese: Adds a rich, tangy flavor to the filling, making it more delicious.
  • Finely chopped onion: Provides a subtle sweetness and depth of flavor to the filling.
  • Butter: Used for sautéing onions and frying perogies, adding a rich, savory taste.

Tools and Instruments Required

What tools/instruments will be needed to make Polish Perogies Recipe

  • Mixing bowl: Essential for combining flour, salt, water, and oil to create the dough.
  • Skillet: Needed to cook onions until translucent and fry perogies for a golden brown finish.
  • Rolling pin: Used to roll out the dough evenly on a floured surface.
  • Cookie cutter: Helps cut the dough into uniform circles for consistent perogies.
  • Large pot: Required to boil perogies until they float to the top.
  • Slotted spoon: Useful for removing boiled perogies from the pot without excess water.
  • Fork: Seals the edges of the perogies, ensuring they stay closed during cooking.
polish-perogies-recipe

Polish Perogies Recipe

Traditional Polish perogies filled with potatoes and cheese.
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Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Polish
Servings 4 servings
Calories 300 kcal

Equipment

  • Large pot
  • Mixing bowl
  • Rolling pin
  • Skillet

Ingredients:  

Dough

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup water warm
  • 1 tbsp vegetable oil

Filling

  • 2 cups mashed potatoes
  • 1 cup cheddar cheese shredded
  • 1 small onion finely chopped
  • 2 tbsp butter

Instructions: 

  • In a large bowl, mix flour and salt. Add warm water and oil, mix until dough forms. Knead until smooth. Cover and let rest for 30 minutes.
  • In a skillet, melt butter over medium heat. Add onions and cook until translucent. Mix onions with mashed potatoes and cheese.
  • Roll out dough on a floured surface. Cut into circles using a glass or cookie cutter.
  • Place a spoonful of filling in the center of each circle. Fold dough over and seal edges with a fork.
  • Bring a large pot of salted water to a boil. Cook perogies in batches until they float to the top. Remove with a slotted spoon.
  • Optional: Fry boiled perogies in a skillet with a bit of butter until golden brown.

Notes:

Serve with sour cream and chives.

Nutrition value:

Calories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Keywords:

Keyword Perogies
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Instructions

Make Ahead Instructions

  1. Prepare dough and filling as directed.
  2. Assemble perogies completely.
  3. Place perogies on a baking sheet lined with parchment paper.
  4. Freeze perogies on the sheet until solid.
  5. Transfer frozen perogies to a freezer bag or airtight container.

Freezing Instructions

  1. Store perogies in the freezer for up to 3 months.
  2. When ready to cook, boil directly from frozen.
  3. Follow boiling instructions as usual.
  4. Optional: Fry boiled perogies in butter until golden brown.

Did you know that traditional Polish perogies often include a bit of sour cream in the dough? It makes them extra tender and flavorful!

Frequently Asked Questions

FAQ:
How do I store leftover perogies?
Store cooked perogies in an airtight container in the fridge for up to 3 days.
Can I freeze perogies?
Yes, freeze uncooked perogies on a baking sheet, then transfer to a freezer bag. Cook from frozen.
What other fillings can I use?
Try sauerkraut, mushrooms, ground meat, or sweet fillings like fruit.
How do I prevent perogies from sticking together?
Toss boiled perogies with a bit of oil or butter to keep them from sticking.
Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate it for up to 24 hours before using.

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