I’m going to pretty well just cut to the chase here because I know most of you probably just want to learn to make cheddar and potato perogies and it doesn’t matter to you where I got this recipe. I’m going to tell you anyways, obviously.
I emailed my mom one day many years ago asking her for her perogie recipe. I got an interesting response. She told me that she got the recipe from Aunty Bonnie (who has since told me it is from her relative in Winnipeg.. funny how I’m in Winnipeg now). Do you know what my mom sent me for a recipe? A list of four ingredients. No directions. And then a link to a perogy casserole that I have never actually clicked on. Because I hate the word casserole. (If you didn’t think I was already weird, now you do).
I didn’t make the perogies until about a year or two later. I was off during the week for some reason and I started at 7:00 AM. I didn’t finished until nearly noon, but I was so proud of my very first batch of perogies, especially considering when I used to help my mom, I mostly just mashed the cheese/potato and taste tested it to make sure it was just right. Pinching still needed some improvement, especially considering some of them turned out looking like burritos, but practice makes perfect and I’ve certainly been practicing. I even boiled a few for the guy who was installing our cable. I mean, come on, I couldn’t just sit there with fresh perogies and not offer him any.
Below, you’ll find this super simple recipe for perogies. You’ll yield between 70 and 80 which is awesome because they freeze really well. If you have a few extra hands to help out, perogy making can be really fun! I recommend making your dough before you start anything else – you can even make a day ahead and leave it covered tightly in plastic wrap in the fridge overnight.
Many people enjoy a dollop of sour cream with their perogies. Because you do require the entire 500 mL container for the dough, I recommend you also buy a small 250 mL container at the same time. You could always buy the really big container, but then you have to figure out the whole measurement of the cream….
Hmm, what else can I tell you? The easiest way to cook them is in boiling water. If you are cooking them from fresh, they’ll only take a few minutes. If you’re boiling them from frozen, it will take about 6 minutes. Generally, once they are floating, leave them for another 30 seconds to a minute and they should be good to go.
These taste best once they’ve been fried in some sauteed onion and bacon. Or even just butter!
If you’re feeling creative, use the dough and fill it with pie filling, peanut butter + icing sugar, sauerkraut… the possibilites are endless, really. When Ian and I were in Poland last winter, we ate LOADS of different perogies. I’m sure I’ll think of some good ones to share with you all.
And finally, never trust a person who puts ketchup on their perogies and never trust a perogy that needs ketchup.
Cheddar and Potato Perogies
Ingredients
Dough
- 5 cups all-purpose flour divided
- 500 mL sour cream
Filling
- 4-5 potatoes medium-large
- 450 g old cheddar cheese one pound
- 1/2 tsp powdered garlic
- 1/2 tsp ground black pepper
- 1/4 tsp salt
Instructions
- Add 4 cups flour and 500 mL sour cream to stand mixer bowl with the dough hook attached. If you don't have a stand mixer, mix the ingredients with a wooden spoon until it's all together, remove from bowl and knead by hand
- Turn on mixer to lowest speed for about 3 minutes, until a dough starts to form
- Add 1/2 cup flour and continue to knead with mixer for another minute before adding the last 1/2 cup.
- Remove dough from bowl and knead over a floured surface for about 10 (yes, 10) minutes until dough is smooth to the touch, not too sticky
- (If your dough is really sticky, add a bit more flour at a time)
- Form dough into a ball and cover tightly with plastic wrap, allow to rest on the counter. If you are making your dough a day in advance, rest in the fridge
- Put a large pot of salted water on to boil
- In the meantime, peel and chop potatoes
- Add potatoes to pot of water, lid on
- Allow to continue boiling, checking potatoes occasionally with a fork.
- Grate entire 450 g block of old cheddar
- Once the potatoes are soft enough to mash (easy to pierce with a fork), drain water
- Keeping the potatoes in the pot, add garlic powder, pepper and salt The potatoes have to be hot so the cheese melts, so don't cook them ahead of time
- Add a couple of handfuls of cheese, begin to mash
- Continue mashing and mixing potato and cheese until smooth
- Line a couple of baking sheets with wax paper
- On a clean, floured surface, roll out about 1/4 of the dough (keep leftovers wrapped in plastic)
- Using a glass, or circular cookie cutter with a 3 inch opening, cut circles into the dough
- Dough circles should peel off the counter easily
- Add about 1 tablespoon of potato cheese mixture to the centre of the dough circle, gently stretching out the circle so you can fold it over the potato, lining up the edges (now, you should have a half circle)
- Pinch the edges, leaving no openings. If the dough won't stick, dip your fingers in a bit of water and wet the edge of one side to "glue" them together
- Line perogies up on baking sheet, close together but not touching
- Once your baking sheet is full, put it in the freezer (Don't freeze the amount you want to eat fresh) and continue filling dough.
- Once they are frozen, transfer to airtight containers (I usually just use zip top bags), keeping them in the freezer and pull out as you need. They will keep for quite some time.
- I often have leftover potato-cheese... just put it in the fridge, someone will eat it cause it's super tasty.
- To cook these fresh, add to a pot of boiling water for about 3 minutes, or until they've been floating for about 30 seconds
- To cook these from frozen, add to a pot of boiling water for about 6 minutes, or until they've been floating for about 30 seconds
- Toss in some butter so they don't stick together, or I highly recommend transferring to a frying pan with sauteed onion (and some bacon!!)
Can’t wait to try these! Is it bad if I make a whole batch for myself? 🙊
It’s never a bad thing! They freeze well, so you’ll have them at your finger tips when you aren’t sure what to make for supper!!