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 creamy base of the filling, adding a comforting texture.

Shredded cheddar cheese: Adds a rich, cheesy flavor to the filling.

Black pepper: Adds a bit of heat and depth to the filling.

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 more complex flavor and contains trace minerals.

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

• mashed potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are packed with vitamins.

• shredded cheddar cheese - Substitute with feta cheese: Feta cheese provides a tangy flavor and a different texture.

• salt - Substitute with soy sauce: Soy sauce adds umami and a bit of complexity to the filling.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't add black specks to the filling.

• Allow the perogies to cool completely after boiling or frying. This prevents condensation, which can make them soggy during storage.
• Place the cooled perogies in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching each other to avoid sticking.
• 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 freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• Store the perogies in the freezer for up to 3 months. For best results, consume them within this time frame to enjoy their optimal flavor and texture.
• 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.
• Optionally, after boiling, you can fry the perogies in a pan with butter until they are golden brown and crispy on both sides. This adds an extra layer of flavor and texture.
• For refrigerated storage, place the cooled perogies in an airtight container. They can be stored in the refrigerator for up to 3 days.
• Reheat refrigerated perogies by boiling them briefly in salted water or by frying them in a pan with butter until heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a tablespoon of butter or olive oil to the skillet.
  3. Place the perogies in the skillet in a single layer.
  4. Cook for 3-4 minutes on each side until they are golden brown and heated through.
  5. Serve immediately with a dollop of sour cream or caramelized onions.

• 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 heated through and slightly crispy.
  5. Serve with a side of applesauce or sautéed mushrooms.

• Microwave Method:

  1. Place the perogies on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through.
  4. Let them sit for a minute before serving.
  5. Pair with a spoonful of sour cream or a sprinkle of chopped chives.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the perogies with cooking spray.
  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 sautéed onions or sour cream.

• Boiling Method:

  1. Bring a pot of salted water to a gentle boil.
  2. Add the perogies and cook for 2-3 minutes until they float to the top.
  3. Remove with a slotted spoon and drain well.
  4. Optionally, fry them in a pan with butter for added crispiness.
  5. Serve with a drizzle of melted butter or a sprinkle of fresh herbs.

• Mixing bowl: Used to combine the flour and salt, and later to mix the mashed potatoes, shredded cheddar cheese, salt, and black pepper for the filling.

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

• Measuring spoons: Used to measure the salt and black pepper.

• Rolling pin: Needed to roll out the dough to about ⅛ inch thick.

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

• Spoon: For placing a spoonful of filling in the center of each dough circle.

• Large pot: To bring salted water to a boil for cooking the perogies.

• Slotted spoon: Used to remove the perogies from the boiling water once they float to the top.

• Frying pan: Optional, for frying the boiled perogies in butter until golden brown.

• Knife: Useful for cutting the dough if needed.

• Kitchen towel: To cover the dough while it rests.

• Flour sifter: Optional, for sifting the flour to ensure there are no lumps.

Prepare the filling: Make the mashed potatoes and shredded cheddar cheese mixture a day ahead and store it in the fridge.

Use a food processor: Speed up dough mixing by using a food processor instead of kneading by hand.

Batch cooking: Boil and fry all perogies at once, then freeze them for quick reheating later.

Pre-cut dough circles: Use a large cookie cutter to quickly cut multiple dough circles at once.

Assembly line: Set up an assembly line with family or friends to fill and seal the perogies faster.