Polish Perogies Recipe

Flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of both the dough and the filling.

Water: Used to bring the dough together, ensuring it is pliable and easy to work with.

Mashed potatoes: The main component of the filling, offering a creamy and hearty texture.

Cheddar cheese: Adds a rich, savory flavor to the filling.

Butter: Adds richness and helps bind the filling together.

Pepper: Adds a bit of spice and enhances the overall flavor of the filling.

When sealing the perogies, ensure the edges are tightly pressed together to prevent the filling from leaking out during cooking. You can use a bit of water or egg wash along the edges to help create a stronger seal.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser dough.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• warm water - Substitute with milk: Using milk can make the dough richer and more tender.

• mashed potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor and additional nutrients like beta-carotene.

• mashed potatoes - Substitute with ricotta cheese: Ricotta can create a creamy filling with a different texture and flavor.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella provides a milder flavor and a more stretchy texture.

• shredded cheddar cheese - Substitute with vegan cheese: For a dairy-free option, vegan cheese can be used to mimic the texture and taste of cheddar.

• melted butter - Substitute with olive oil: Olive oil is a healthier fat option and can add a different flavor to the dough.

• melted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free alternative and adds a subtle coconut flavor.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and umami to the filling.

• pepper - Substitute with white pepper: White pepper offers a slightly different heat and is less visually noticeable in the filling.

• Allow the perogies to cool completely after cooking. This prevents condensation and sogginess when stored.
• Place the cooled perogies in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching to avoid sticking together.
• Freeze the perogies on the baking sheet for about 2 hours, or until they are solid. This step is crucial for maintaining their shape and texture.
• Transfer the frozen perogies to a resealable plastic bag or an airtight container. Label the bag with the date to keep track of freshness.
• Store the perogies in the freezer for up to 3 months. For the best flavor and texture, try to use them within this time frame.
• When ready to cook, do not thaw the perogies. Instead, drop them directly into boiling salted water. Cook until they float to the top, which should take about 5-7 minutes.
• For added flavor, consider pan-frying the boiled perogies in butter until they are golden brown and crispy on the outside.
• Serve with your favorite toppings such as sour cream, fried onions, or even a sprinkle of fresh herbs for an extra burst of flavor.

• Stovetop Sauté: Heat a skillet over medium heat and add a bit of butter or olive oil. Place the perogies in the skillet and cook until they are golden brown and heated through, about 3-4 minutes per side. This method gives them a delightful crispy exterior while keeping the inside soft and cheesy.

• Boiling: Bring a pot of salted water to a gentle boil. Drop the perogies in and cook until they float to the top, which should take about 2-3 minutes. This method is quick and keeps the perogies soft and tender.

• Microwave: Place the perogies on a microwave-safe plate and cover with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. This is the fastest method but may not yield the best texture.

• Oven Baking: Preheat your oven to 350°F (175°C). Arrange the perogies on a baking sheet lined with parchment paper. Brush them lightly with olive oil or melted butter. Bake for 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Air Fryer: Preheat your air fryer to 350°F (175°C). Lightly spray the perogies with cooking spray or brush with olive oil. Arrange them in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until they are crispy and heated through.

• Steaming: Place the perogies in a steamer basket over boiling water. Cover and steam for about 5 minutes until they are heated through. This method keeps the perogies soft and moist.

• Grilling: Preheat your grill to medium heat. Brush the perogies with olive oil or melted butter. Place them on the grill and cook for about 2-3 minutes per side until they have grill marks and are heated through. This method adds a smoky flavor and a bit of char to the perogies.

• Large bowl: Used to combine flour and salt, and to gradually add warm water to form the dough.

• Floured surface: Essential for kneading the dough until it becomes smooth.

• Rolling pin: Used to roll out the dough to a ⅛-inch thickness.

• Glass or cookie cutter: Utilized to cut the rolled-out dough into circles.

• Fork: Helps to seal the edges of the perogies after folding them over.

• Large pot: Necessary for boiling water to cook the perogies.

• Slotted spoon: Ideal for removing the perogies from the boiling water once they float to the top.

• Mixing bowl: Used to mix the mashed potatoes, cheddar cheese, melted butter, salt, and pepper for the filling.

• Measuring cups: Essential for accurately measuring the flour, water, and other ingredients.

• Measuring spoons: Used to measure smaller quantities of ingredients like salt, pepper, and melted butter.

Prepare the filling ahead: Make the mashed potatoes and cheddar cheese mixture a day before to save time on the day of cooking.

Use a food processor: Quickly mix the dough ingredients in a food processor to speed up the process.

Batch rolling: Roll out the dough in large batches and cut multiple circles at once to save time.

Freeze extras: Make a double batch and freeze the extra perogies for a quick meal later.

Boil in large pot: Use a large pot to boil more perogies at once, reducing cooking time.