Voreniki Perogies Potato Cheddar Cheese Onion
Indulge in the comforting flavors of traditional Eastern European cuisine with this homemade Voreniki Perogies recipe, featuring a creamy potato, sharp cheddar cheese, and caramelized onion filling. Each tender dumpling is hand-crafted with soft, elastic dough, boiled to perfection, and then lightly pan-fried for a golden, buttery finish. The savory filling, infused with the richness of melted cheddar and the sweetness of sautéed onions, offers a delightful balance of textures and flavors. Serve these perogies warm, topped with a dollop of tangy sour cream and reserved golden onions for a truly authentic and satisfying meal. Perfect for family dinners or special occasions, these potato and cheese-stuffed perogies are a timeless comfort food that will quickly become a favorite.
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Ingredients
- 3 cups All-purpose flour
- 1 large Egg
- 0.75 cup Water
- 1 teaspoon Salt
- 4 medium Potatoes
- 1 cup Sharp cheddar cheese, grated
- 4 tablespoons Butter
- 1 large Onion, finely chopped
- 0.5 cup Sour cream (optional, for serving)
Directions
Step 1
Start by preparing the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center, add the egg, and gradually add the water while mixing to form a soft dough.
Step 2
Knead the dough on a lightly floured surface for about 5 minutes, until it’s smooth and elastic. Cover the dough with plastic wrap and let it rest for 20 minutes.
Step 3
While the dough rests, prepare the filling: Peel and dice the potatoes. Boil them in salted water until fork tender, about 15 minutes. Drain the potatoes and mash them until smooth.
Step 4
Stir in the grated cheddar cheese into the mashed potatoes while they’re still warm, allowing the cheese to melt. Set the filling aside to cool.
Step 5
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until golden and fragrant, about 5 minutes. Mix most of the onions into the potato-cheese filling, reserving some for garnish.
Step 6
Divide the rested dough in half. Roll out one half on a floured surface until it’s about 1/8-inch thick. Cut out circles using a 3-inch round cutter or the rim of a glass.
Step 7
Place about 1 tablespoon of the potato mixture in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and seal the edges by pinching them together firmly or using a fork to crimp.
Step 8
Bring a large pot of salted water to a boil. Working in batches, drop the perogies into the boiling water. Cook for 3-5 minutes, until they float to the top. Use a slotted spoon to transfer the cooked perogies to a plate.
Step 9
In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the boiled perogies and fry until golden and crisp on both sides, about 2-3 minutes per side.
Step 10
Serve the perogies warm, topped with reserved sautéed onions and a dollop of sour cream if desired. Enjoy!
Nutrition Facts
| Serving size | (1840g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3309.0 |
| Total Fat 114.5g | 0% |
| Saturated Fat 64.4g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 531.1mg | 0% |
| Sodium 3619.8mg | 0% |
| Total Carbohydrate 466.5g | 0% |
| Dietary Fiber 30.0g | 0% |
| Total Sugars 21.0g | |
| Protein 97.9g | 0% |
| Vitamin D 86.7IU | 0% |
| Calcium 1211.8mg | 0% |
| Iron 27.4mg | 0% |
| Potassium 5288.4mg | 0% |
Source of Calories