Homemade Perogies
Perogies are the favorite food my daughter. There are many recipes how to make perogies. Also, you can make them with different fillings like potato and cheddar cheese, potato and cottage cheese, cabbage, even fruits. I will share my favorite recipe of perogies with potato and cheddar cheese.
For making the dough, you will need:
6 cups (1cup – 250ml) all-purpose flour, sifted
2 large eggs
1 tbsp salt
2 cups (500ml) water
rolling pin
For the filling, you will need:
5lb potatoes (I like yellow potato)
2 cups (1cup - 250ml) shredded cheddar cheese
1 tsp salt
How to Make Perogies
Step 1. Make perogies with potato and cheddar cheese filling
peel and cut potatoes into quarters
put potatoes in the pot and fill with water, covering the potatoes
add 1 tsp salt
boil it until it’s soft enough to mash
once the potato is ready to mash, drain the water out
mash your potato and add the cheddar cheese while the mashed potato is still hot, so it is easy to incorporate and melts. Make sure there are no lumps, so mash well
cool down the potato & cheese until room temperature or colder
While you are waiting for potato to cool down you can make a dough.
Step 2. Make Perogies Dough
mix water, eggs, and salt in the bowl
add 1cup of flour and mix again with a spoon
slowly add 2 more cups of flour, mix until it gets hard
place dough on the floured surface
knead the dough for a few minutes and keep adding more flour until the dough is soft, smooth, and bounces back when you poke it with your finger.
Step 3. Rolling Dough
once the dough is finished, it is time to begin to roll it out with a rolling pin on a floured surface, so it doesn’t stick.
start by rolling out a quarter of the prepared dough. Cover the rest of dough with towel to not let it dry. It is taking lot of time when you are rolling the first part of dough and making perogies. Make sure the rest of dough is not dry because it can be hard to roll later. Roll it out until it’s about 1/8-inch thick. You want it thin but be careful not to roll it too thin as it could break.
when your dough is at an acceptable thickness use a cup, ring molds, or a round cookie cutter to cut out circles of dough. Cut out as many as you can and then ball up remaining dough and roll out once more. Repeat the process until all the dough has been used up.
Step 4. Shaping perogies.
Once you have your dough circles cut out and your filling ready, it’s time to make perogies.
scoop about 1tsp of potato filling in the center of the dough circle. (Add enough to fill the perogies without overstuffing)
gently fold the dough circle in half, ensuring that the filling is spread throughout the perogies, but there is room for the edges to seal
gently pinch to seal the perogies shut. (You may need more flour on the seam to glue it shut). If your perogies aren’t sealed well the filling could boil out when you cook them
lay each finished perogies on a baking sheet lined with parchment paper so they don’t stick together. After that, you can cook or freeze them.
Step 5. Time to cook
fill up more than half of the pot with water, add 1 tsp salt and 2 tbsp vegetables oil (vegetables oil does not give perogies stick together in the pot)
cook in small batches (no more than 10-15 perogies at the time for best results). Cooking in small batches keeps them from sticking together. Also, give them a little stir to ensure they don’t stick to the bottom of your pot
boil fresh perogies for 3-5 minutes (the time will vary depending of if they are fresh or frozen), until the perogies will float to the top of the pot
use a slotted spoon to remove perogies from water and transfer to a colander to let them drain. Toss each batch with about a tablespoon of vegetables oil (again to prevent sticking).
You can serve perogies with fried onions, bacon, and sour cream or whatever you like to add.
Enjoy delicious perogies!