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By Bianca Philp

Potato and Cheese Perogies

Name: Potato and Cheese Perogies
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Ingredients: 3 cups all-purpose flour; 1 tsp salt; 1 large egg; 2/3 cup sour cream; 1/2 cup unsalted butter, softened; 2 lbs potatoes, peeled and cubed; 1 cup shredded sharp cheddar cheese; 1/4 cup cream cheese (optional, for creaminess); Salt and pepper, to taste; 2 tbsp butter; Butter or sour cream; Chopped fresh herbs (optional, like chives or parsley)

13 steps

Prep:1h 10minCook:20min

Tips Add onions or garlic to the filling for extra flavor. Freeze uncooked perogies on a tray, then transfer to a bag or container for storage. Cook directly from frozen when ready.

Updated at: Sat, 25 Jan 2025 01:24:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories475.7 kcal (24%)

Total Fat24.4 g (35%)

Carbs53 g (20%)

Sugars1.5 g (2%)

Protein11.5 g (23%)

Sodium500.8 mg (25%)

Fiber3.2 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Make the Dough

Step 1

In a large bowl, combine flour and salt.

Step 2

Beat the egg, sour cream, and softened butter together in a small bowl. Add this to the flour mixture.

Step 3

Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.

Step 4

Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes.

Prepare the Filling

Step 5

Boil the potatoes in salted water until fork-tender, about 10-12 minutes.

Step 6

Drain and mash the potatoes. Stir in cheddar cheese, cream cheese (if using), butter, and season with salt and pepper. Let the filling cool.

Assemble the Perogies

Step 7

Roll out the dough on a floured surface to about 1/8-inch thickness.

Step 8

Use a round cutter (3-4 inches in diameter) to cut out circles.

Step 9

Place 1-2 teaspoons of filling in the center of each circle.

Step 10

Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal, or crimp with a fork.

Cook the Perogies

Step 11

Bring a large pot of salted water to a boil.

Step 12

Cook the pierogies in batches until they float to the top, about 2-3 minutes. Remove with a slotted spoon.

Sauté for Extra Flavor

Step 13

Heat butter in a skillet over medium heat. Sauté the boiled pierogies until golden and crisp on both sides.

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