Polish Perogies

Name: Polish Perogies
Prep time: 40 min
Cook time: 20 min
Total time: 90 min
Yield: 8 servings
Cuisine: Polish
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 cup water (warm); 1 tablespoon vegetable oil; 3 medium Yukon Gold potatoes (peeled and cubed); 1 cup cheddar cheese (grated); 1 tablespoon butter; 1/2 teaspoon salt; 1/4 teaspoon black pepper

90 min 8 servings Medium

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Polish Perogies

Authentic Polish perogies filled with potatoes and cheese, perfect for a comforting meal.

Prep

40 min

Cook

20 min

Total

90 min

Servings

Difficulty

Medium

Perogies are a beloved staple in Polish cuisine, cherished for their comforting dough and delicious fillings. This recipe for Grandma's Polish Perogies captures the essence of traditional Polish cooking. Passed down through generations, these perogies are filled with a creamy potato and cheese mixture, making them the perfect comfort food. Whether you're familiar with perogies or trying them for the first time, this recipe provides all the steps necessary for success. The dough is soft and pliable, while the filling is rich and satisfying. It's a dish that brings family and friends together, creating lasting memories around the dinner table.

Ingredients

Servings

For the Dough

For the Filling

Instructions

Prepare the Dough

In a large bowl, mix flour and salt. Add warm water and oil. Knead until smooth, about 10 minutes. Cover and let rest for 30 minutes.

Pro tip: Resting the dough helps it become more elastic.

Cook the Potatoes

Place cubed potatoes in a pot of salted water. Boil until tender, about 15 minutes. Drain and return to the pot.

Pro tip: Use Yukon Gold potatoes for a creamier texture.

Make the Filling

Mash the potatoes with butter, cheese, salt, and pepper until smooth. Set aside to cool.

Pro tip: Ensure the filling is smooth to avoid lumps in the perogies.

Roll the Dough

On a floured surface, roll out the dough to 1/8 inch thickness. Cut into circles using a 3-inch cutter.

Pro tip: Keep the unused dough covered to prevent drying.

Fill the Perogies

Place a teaspoon of filling in the center of each circle. Fold over and seal the edges with a fork.

Pro tip: Wet the edges with a little water to help seal.

Cook the Perogies

Bring a large pot of salted water to a boil. Cook perogies in batches for 3-4 minutes, until they float.

Pro tip: Do not overcrowd the pot to ensure even cooking.

Serve

Remove with a slotted spoon and serve immediately with your choice of toppings.

Pro tip: Try serving them with sautéed onions or sour cream.

💡

Tips & Tricks

Use Yukon Gold potatoes for a creamier filling.
Chill the dough for easier rolling.
Boil perogies gently to avoid bursting.

Serving Suggestions

Serve these perogies hot, topped with a dollop of sour cream or a sprinkle of crispy bacon bits. Pair them with a light salad or steamed vegetables for a complete meal. For make-ahead convenience, you can freeze uncooked perogies on a baking sheet, then store them in an airtight container for up to three months. When ready to enjoy, simply boil them directly from frozen, adding an extra minute or two to the cooking time.

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