Classic Potato and Cheese Perogies
Discover the ultimate comfort food with these Classic Potato and Cheese Perogies, a homemade take on the beloved Eastern European dumpling. Featuring a soft, pillowy dough enriched with sour cream and a savory filling of creamy mashed russet potatoes and sharp cheddar cheese, this recipe strikes the perfect balance between hearty and indulgent. Each perogy is hand-shaped and pan-fried to golden perfection after a quick boil, giving them a crisp, buttery exterior that contrasts beautifully with the velvety filling. To elevate the flavor, they’re paired with caramelized onions for a touch of sweetness. Perfect for family dinners, potlucks, or any time you crave a nostalgic comfort dish, these perogies are as satisfying to make as they are to eat. Serve them hot with a dollop of sour cream or a sprinkle of fresh chives for a classic, crowd-pleasing meal.
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Ingredients
- 4 cups all-purpose flour
- 2 large eggs
- 1 cup sour cream
- 0.5 cup unsalted butter
- 1 teaspoon salt
- 3 pounds russet potatoes, peeled and quartered
- 1.5 cups sharp cheddar cheese, shredded
- 1 medium onion, finely chopped
- 0.5 teaspoon black pepper
- 1 tablespoon water
- 1 tablespoon vegetable oil
Directions
Step 1
In a large bowl, combine the flour and salt. In a separate mixing bowl, whisk together the eggs, sour cream, 1/2 cup of melted butter, and 1 tablespoon of water until smooth.
Step 2
Make a well in the center of the flour mixture and pour in the wet ingredients. Mix with a spoon until a dough starts to form.
Step 3
Transfer the dough onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
Step 4
While the dough rests, make the filling. Place the potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until tender, about 15-20 minutes.
Step 5
Drain the potatoes and return to the pot. Mash the potatoes until smooth and stir in the shredded cheddar cheese and 1/4 teaspoon of black pepper. Set aside to cool slightly.
Step 6
On a lightly floured surface, roll out the dough to about 1/8 inch thick. Using a 3-inch round cutter, cut out circles of dough.
Step 7
Place a tablespoon of potato filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges.
Step 8
In a large pot, bring salted water to a gentle boil. Working in batches, cook the perogies for 3-4 minutes, or until they float to the top.
Step 9
Remove the cooked perogies with a slotted spoon and set aside.
Step 10
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and golden brown.
Step 11
Add the cooked perogies to the skillet and pan-fry until golden and crisp on both sides, about 2-3 minutes per side.
Step 12
Serve hot, garnished with additional sour cream or fried onions if desired.
Nutrition Facts
| Serving size | (2540.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4621.9 |
| Total Fat 177.3g | 0% |
| Saturated Fat 100.6g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 791.0mg | 0% |
| Sodium 3836.8mg | 0% |
| Total Carbohydrate 639.9g | 0% |
| Dietary Fiber 45.2g | 0% |
| Total Sugars 32.2g | |
| Protein 140.4g | 0% |
| Vitamin D 116IU | 0% |
| Calcium 1833.7mg | 0% |
| Iron 37.1mg | 0% |
| Potassium 6802.9mg | 0% |
Source of Calories