Cheddar and Potato Perogies
This recipe is from Good and Cheap.
Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 15,000,000 times. I have more cookbooks, too!
Still looking to maximize friend and family time in this zone between Christmas and New Years? Cooking and baking together can be so much fun, and perogy-making is the perfect project to do in groups! And hearty, cheesy, starchy, satisfying perogies are just what your body craves during the cold months. In my hometown, Edmonton there is a big Ukrainian population and Ukrainian grandmothers often gather in church basements to make the most delicious perogies together. So let’s be inspired by them and have a perogy-making party! The best part is that everyone can leave with a bag or two of these delicious cheddar and potato perogies for the freezer.
Perogies are an amazing opportunity to use up and transform leftovers. If you have leftover mashed potatoes you can skip the potato boiling part and just start adding additional flavors to the potatoes for the filling. Leftover shredded turkey or sweet potatoes or chopped roasted vegetables would be great here too. Whatever appeals to you! Homemade perogies are incredible, the dough is so tender and the filling is completely to your taste. There’s nothing like them.
Perogy making parties are fantastic because you can chat and visit while you shape the perogies and the time flies by. You feel so accomplished when you also just spent a bunch of time gabbing with your pals. If you have time for a gathering right now I know you’ll be so happy with the results, especially when you pull a bag of these out of the freezer on a cold January evening in the not too distant future.
- 4 1/2 cups all purpose flour
- 2 tsp salt
- 2 cups yogurt or sour cream
- 2 large eggs
- 1 Tbsp water (as needed)
- 5 russet potatoes roughly cubed
- 1 1/2 cups cheddar grated
- Salt and pepper to taste
- 2 Tbsp scallions chopped
- 4 cloves roasted garlic minced
- 2 Tbsp dijon mustard
- 1 tsp cayenne pepper
- 1 tsp paprika
- leftover turkey shredded
- sour cream
- scallions chopped
- In a large bowl, mix the flour and salt. Pour in the yogurt, eggs, and a tablespoon of water. Mix it slowly and carefully. The dough will be quite sticky. Cover it with a towel or plastic wrap while you make the filling.
- Put the chopped potatoes in a pot and cover with water, then add a bit of salt. Cover with a lid and bring to a boil over medium-high heat before removing the lid. Let the potatoes cook until tender, about 20 minutes. Test them with a fork: if it goes through easily, they’re done.
- Drain the potatoes and add grated cheese, salt, pepper, and any additions from the list (do consider holiday leftovers here!). I like strong aged cheese because you don’t have to use as much. I usually use several additions, and you should play around with some of your favorite things—there aren’t many flavors that don’t work in potatoes! Next, mash the potatoes with an electric mixer or just two forks. Once the filling is ready, gather some friends because shaping takes some time!
- Flour your countertop liberally. Split the dough in half. Keep one half covered, but place the other half on the floured surface. Use a rolling pin to flatten the dough, about ¼” thick. Punch out as many 3” to 4” dough circles as possible, using a round cookie cutter or a drinking glass. Squish the scraps into the remaining covered half of the dough.
- Drop about a tablespoon of filling in the center of one circle of dough. Fold the dough over the filling and press the edges to create a dumpling. The stickiness of the dough should ensure a tight seal.
- Lay the dumpling on a floured surface and use a fork to squish the edges together. Repeat until you run out of circles, then repeat everything with the remaining dough.
- Once you have all your perogies formed, boil a pot of water and add about 12 perogies. Let them cook until they rise to the top, about 1 minute. Pull out the boiled perogies with a spoon, making sure they are drained of water, then repeat with the remainder in the same pot of water.
- If you’re planning to freeze some of the perogies, let them cool down post-boiling and then put them in freezer bags with the air squeezed out. I usually do 12 to a bag, but you can portion them out in whatever way suits you. They will keep for at least 6 months in the freezer.
- You can eat the perogies just boiled, but if you’re anything like my family, you’ll prefer them fried afterwards. Melt a tablespoon of butter in a pan on medium heat, then fry up as many perogies as you want. (Six per person is plenty, these are really rich and filling.) Flip them every few minutes until they’re browned on all sides. Serve with scallions and a dollop of sour cream.
Great recipe. I added some thinly sliced and sautéed Brussels sprouts and onions. Yummy!
Mmmm great idea!!
Potatoes and cheese. Gotta put some crumbled bacon in there!
Should I cook them and then freeze or freeze them after shaping?
If freezing after cooking should I boil them to reheat or cook them some other way?
Hi Renee, sorry this took so long, I am not on this site very much these days! But I usually freeze them after boiling because I find they hold their shape and don’t stick together that way. To reheat I would recommend boiling again yes. But you could also let them defrost slowly and then fry them in butter (that’s my favorite way!).
I usually thaw/reheat them in a frying pan. I put some oil in the pan, add the progies and a few Tablespoons of water. Let them steam with a lid for a few minutes then take the lid off and let them brown on the bottom and top. Turns out really well for me.
Freeze, before cooking. Cook from frozen, boil as you would nornamally.
I am making these pierogi for Christmas eve Polish Feast called Wigilia. I usually do a little different but am looking forward to these. Thank you for the recipe.
I am making these pierogi for the Polish Eve Christmas tradition called Wigilia. I usually do a little different but am looking forward to these. Thank you for the recipe
What kind of yogurt? How much does the flavor vary between the yogurt and sour cream?
Just regular yogurt, and the difference is quite subtle.
Thank you for the awesome recipe! My husband loves perogies and he actually looked up the recipe for me. Thanks for sharing!
I’m making these today for my Christmas dinner..cant wait to eat them..yummy and thank you for sharing!!
I cut the dough in small 2Tbls balls and used a pasta roller to get almost perfect round sheets.
I have never made perigees before, saw your recipe and decide to give it a try. I didn’t have sour cream or plain yogurt in the house but I did have french onion dip so I used that (I also use onion dip when I make my homemade mashed potatoes so we most often have it). The dough came out beautiful. My only problem was it would shrink. I would roll it out, cut a circle and before I could lift the circle it would shrink. It reminded me of trying to roll pizza dough crust out. Have you ever had this issue with your dough? It was still workable it just took work holding each in my hand and working to stretch the dough over the filling. Also after boiling them the dough didn’t look very appetizing. I’m not sure how to describe it but I guess I would say it looked rough. It was much more appealing after frying them up and they tasted great. We used the French onion to dip them in too. I got thumbs up from all of my brutally honest kids so I was pleased. It was just much more of a struggle to fill and seal then I thought they would be. I’ve never had the shrinking dough problem when I’ve made homemade ravioli although the dough is made with different ingredients…any thoughts that might be of help? Thanks for sharing your recipe.
Hi Dominica, I’m not sure if something in the onion dip would change the structure, but when there is a shrinking proble, it usually means the gluten is too elastic and needs to rest a bit longer so it can relax and will keep it’s shape and not shrink back. So just try a little rest time next time. 🙂
I’ve never had pierogies before but I’m sure gonna try this recipe. I always have left over mashed potatoes. This sounds like a yummy way to use them rather than tossing them out
I would like to buy a copy of your book please
Thank you! I don’t sell them on my site, but you can get them wherever books are sold and I have links to buy on my main page. 🙂