Polish Perogies Recipe

All-purpose flour: The base for the dough, providing structure and texture.

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

Warm water: Helps to bring the dough together and makes it pliable.

Mashed potatoes: Forms the bulk of the filling, offering a creamy and smooth texture.

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

Onion: Adds sweetness and depth to the filling when sautéed.

When sealing the perogies, ensure that the edges are tightly pressed together to prevent the filling from leaking out during boiling. You can use a fork to crimp the edges for an extra secure seal and a decorative touch.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• salt - Substitute with sea salt: Sea salt has a slightly different mineral content, which can enhance the flavor profile.

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

• mashed potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a touch of sweetness, while still providing a similar texture.

• shredded cheddar cheese - Substitute with feta cheese: Feta cheese offers a tangy and salty flavor, which can add a unique twist to the filling.

• chopped and sautéed onion - Substitute with leeks: Leeks provide a milder, slightly sweet flavor compared to onions, which can complement the other ingredients well.

• Allow the perogies to cool completely after boiling or frying. This prevents condensation, which can make them soggy.
• Arrange the perogies in a single layer on a baking sheet lined with parchment paper. This step ensures they don't stick together.
• Place the baking sheet in the freezer for about 2 hours, or until the perogies are completely frozen. This process is known as flash freezing.
• 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 best results, use within this time frame to maintain optimal flavor and texture.
• When ready to cook, do not thaw the perogies. Instead, boil them directly from frozen in salted water until they float to the surface.
• Optionally, after boiling, you can fry the perogies in a skillet with butter until they are golden brown and crispy.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a tablespoon of butter or olive oil.
  2. Place the perogies in the skillet, ensuring they are in a single layer.
  3. Cook for 3-4 minutes on each side until they are golden brown and heated through.
  4. Serve hot with a dollop of sour cream or a sprinkle of chives.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the perogies on a baking sheet lined with parchment paper.
  3. Lightly brush the perogies with olive oil or melted butter.
  4. Bake for 10-15 minutes, flipping halfway through, until they are crispy and heated through.
  5. Enjoy with a side of applesauce or sautéed onions.

• Microwave Method:

  1. Place the perogies on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.
  4. Serve immediately with a drizzle of melted butter or a spoonful of sour cream.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Lightly spray the perogies with cooking spray or brush with olive oil.
  3. Arrange them in a single layer in the air fryer basket.
  4. Cook for 5-7 minutes, shaking the basket halfway through, until they are crispy and heated through.
  5. Serve with a side of caramelized onions or sour cream.

• Steaming Method:

  1. Fill a pot with a few inches of water and bring it to a simmer.
  2. Place a steamer basket over the pot and arrange the perogies in the basket.
  3. Cover and steam for 5-7 minutes until they are heated through.
  4. Serve with a sprinkle of fresh herbs or a side of sautéed mushrooms.

• Mixing bowl: Use this to combine the flour and salt, and later to mix the warm water into the dry ingredients to form the dough.

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

• Wooden spoon: Handy for mixing the dough ingredients together before kneading.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while you knead it.

• Rolling pin: Roll out the dough to the desired thickness of ⅛ inch.

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

• Sauté pan: Sauté the chopped onions until they are golden brown.

• Potato masher: Mash the potatoes until smooth before mixing them with the cheese and onions.

• Large pot: Boil the perogies in salted water until they float.

• Slotted spoon: Remove the perogies from the boiling water and allow them to drain.

• Skillet: Optional tool for frying the boiled perogies in butter until they are golden brown.

• Spatula: Use this to flip the perogies in the skillet to ensure they brown evenly.

• Cutting board: Chop the onion on this surface before sautéing.

• Knife: Chop the onion finely for the filling.

Prepare the filling: Make the mashed potatoes and sautéed onions a day ahead and store in the fridge.

Use a food processor: Quickly mix the dough ingredients in a food processor to save time.

Batch rolling: Roll out large sections of dough at once and cut multiple circles simultaneously.

Freeze for later: Make extra perogies and freeze them. Boil directly from frozen when needed.

Pre-boil water: Start boiling water while assembling the perogies to save time.