Grandma’s Polish Perogies
This perogi recipe has been a cherished family tradition for generations, albeit with a few tweaks along the way! Originating from my Polish grandfather, who learned it from his mother, my grandmother has perfected the art of crafting these delectable dumplings. Whether served plain or with accompaniments like butter, sour cream, bacon, and more, mastering the pierogi technique requires time, and eventually, you'll develop your own personalized approach.
Ingredients
Dough
- 4 ½ cups all-purpose flour
- 2 teaspoons salt
- 2 cups sour cream
- 2 large eggs
- 1 egg yolk
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
Filling
- 8 baking potatoes, peeled and cubed
- 1 cup shredded Cheddar cheese
- 2 tablespoons processed cheese sauce
- 1 pinch onion salt, or to taste
- salt and pepper to taste
Instructions
- Prepare the dough: Stir flour and salt together in a large bowl. Whisk sour cream, eggs, egg yolk, butter, and oil in a separate bowl. Stir wet ingredients into flour until well blended and dough comes together. Cover the bowl with a towel and let stand for 15 to 20 minutes.
- Meanwhile, prepare the filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
- Drain potatoes, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt, and pepper. Set aside to cool.
- Separate pierogi dough into two balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears, between 1/8- and 1/4-inch thick. Cut into circles using a cookie cutter, pierogi cutter, or a glass, 3- to 4-inches in diameter.
- Assemble the perogies: Brush a little water around the edges of the circles and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges with fingers, or use a fork for crimped edges.
- Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top, about 5 minutes. Do not boil too long, or they will be soggy. Remove with a slotted spoon.
Notes
- For best results, choose low-moisture potatoes, such as russets.
- Choose a rolling pin that is very heavy — it will be easier to roll out the dough.
- The perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.
Nutrition
Calories: 281kcalCarbohydrates: 38gProtein: 8gFat: 11gSaturated Fat: 6gCholesterol: 50mgSodium: 351mgPotassium: 440mgFiber: 3gSugar: 1gVitamin C: 17mgCalcium: 101mgIron: 2mg
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