Perogies with 3 Different Fillings

Discover the ultimate comfort food with these homemade Perogies featuring three irresistible fillings: rich and creamy potato cheddar, tangy sauerkraut with sautéed onions, and a sweet cherry-cinnamon twist. This versatile recipe showcases a tender, buttery dough made from scratch, enveloping fillings that cater to both savory and sweet cravings. Perfectly boiled and optionally pan-fried for a golden, crispy finish, these perogies are a true labor of love with a delicious payoff. Ideal for family dinners, special occasions, or simply indulging in authentic Eastern European flavors, serve them warm with sour cream, caramelized onions, or your favorite accompaniments for a dish that will impress every palate.

Nutriscore Rating: 63/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 6

Ingredients

• 4 cups All-purpose flour
• 1 teaspoon Salt
• 1 large Egg
• 1 cup Sour cream
• 0.5 cup Unsalted butter (melted)
• 0.5 cup Water
• 2 large Russet potatoes (peeled and cubed)
• 1 cup Cheddar cheese (shredded)
• 2 tablespoons Butter (for filling)
• 1 cup Sauerkraut (drained and chopped)
• 1 small Onion (finely chopped)
• 1 cup Cherries (pitted, fresh or frozen)
• 2 tablespoons Sugar
• 0.5 teaspoon Cinnamon
• 0.25 cup Water (for cherries)

Directions

Step 1

In a large bowl, mix the flour and salt.

Step 2

Add the egg, sour cream, and melted butter. Mix well.

Step 3

Gradually add the water, kneading until a soft dough forms. Cover and set aside for 30 minutes.

Step 4

For the potato filling: Boil the potatoes in salted water until tender (about 15 minutes). Drain and mash with butter and cheddar cheese until smooth. Set aside to cool.

Step 5

For the sauerkraut and onion filling: In a small skillet, sauté the onion in 1 tablespoon butter until golden. Add sauerkraut and sauté for another 5 minutes. Remove from heat and let cool.

Step 6

For the cherry filling: In a small saucepan, combine cherries, sugar, cinnamon, and water. Cook over medium heat until the cherries break down and the mixture thickens slightly (about 10 minutes). Let cool.

Step 7

Roll out the dough on a floured surface to about 1/8-inch thickness.

Step 8

Use a round cutter (about 3 inches in diameter) to cut out circles of dough.

Step 9

Place 1 to 1.5 teaspoons of the desired filling in the center of each round. Fold the dough over and pinch the edges to seal tightly.

Step 10

Bring a large pot of salted water to a boil. Reduce to a gentle simmer and add perogies in batches, cooking for 3 to 4 minutes or until they float to the top.

Step 11

Remove with a slotted spoon and set aside. Repeat with the remaining perogies.

Step 12

Optional: Heat a tablespoon of butter in a skillet and fry the cooked perogies until golden and crispy on the outside.

Step 13

Serve warm with sour cream, caramelized onions, or a drizzle of melted butter.

Nutrition Facts

Serving size	(2301.5g)

Amount per serving	% Daily Value*
Calories	4511.3

Total Fat 214.5g	0%
Saturated Fat 132.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 774.9mg	0%
Sodium 4830.3mg	0%
Total Carbohydrate 556.9g	0%
Dietary Fiber 33.0g	0%
Total Sugars 73.1g
Protein 108.6g	0%

Vitamin D 91.8IU	0%
Calcium 1413.1mg	0%
Iron 30.4mg	0%
Potassium 3935.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 9.5%

Carbs: 48.5%