Polish Perogies Recipe

Flour: The base for the dough, providing structure and texture.

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

Warm water: Helps in forming the dough, making it pliable and easy to work with.

Mashed potatoes: The main component of the filling, offering a creamy and hearty texture.

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

Onion: Provides a sweet and savory depth to the filling when cooked.

Butter: Used for cooking the onions and optionally frying the perogies to a golden brown.

When sealing the perogies, make sure to press the edges firmly to prevent the filling from leaking out during cooking. 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 the dough slightly denser but healthier.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile, enhancing the taste.

• warm water - Substitute with milk: Milk can make the dough richer and more tender due to its fat content.

• mashed potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor and a slightly sweeter taste, adding a unique twist to the filling.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella provides a milder flavor and a gooey texture when melted.

• finely chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste, which can add a subtle complexity to the filling.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor and texture.

• Allow the perogies to cool completely after cooking. This prevents condensation and sogginess when storing.
• Place the cooled perogies in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching to avoid sticking together.
• Freeze the perogies on the baking sheet for about 2-3 hours or until they are solid. This step is crucial for maintaining their shape and texture.
• 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, consume within this timeframe to enjoy optimal flavor and texture.
• When ready to cook, do not thaw the perogies. Instead, boil them directly from the freezer. This helps maintain their structure and prevents them from becoming mushy.
• For reheating, bring a large pot of salted water to a boil. Add the frozen perogies and cook until they float to the top, approximately 5-7 minutes.
• Optionally, after boiling, you can fry the perogies in a skillet with a bit of butter until they are golden brown and crispy on both sides. This adds a delightful texture contrast.
• If you have leftover cooked perogies, store them in an airtight container in the refrigerator for up to 3 days. Reheat by frying in a skillet with butter or microwaving until heated through.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a bit of butter or olive oil. Place the perogies in the skillet and cook for about 3-4 minutes on each side until they are golden brown and heated through. This method gives them a delightful crispy exterior while keeping the inside soft and warm.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the perogies on a baking sheet lined with parchment paper. Lightly brush them with olive oil or melted butter. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Microwave Method: Place the perogies on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is quick but may not give the same crispy texture as other methods.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the perogies in the basket, making sure they are not touching the water. Cover and steam for about 5-7 minutes until they are heated through. This method keeps them soft and moist.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Lightly spray the perogies with cooking spray or brush with olive oil. Arrange them in a single layer in the air fryer basket. Cook for about 5-7 minutes, shaking the basket halfway through, until they are crispy and heated through.

• Large bowl: Used to combine the flour and salt, and to mix the dough.

• Skillet: Used to melt butter and cook the onions until soft.

• Floured surface: Essential for kneading the dough and rolling it out to the desired thickness.

• Rolling pin: Helps in rolling out the dough evenly to about ⅛ inch thickness.

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

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

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

• Slotted spoon: Handy for removing the perogies from the boiling water and draining them.

• Knife: Used for finely chopping the onion.

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

• Measuring spoons: Useful for measuring the salt and butter.

• Skillet (optional): If you choose to fry the boiled perogies, you'll need a skillet to achieve a golden brown finish.

Prepare the filling in advance: Make the mashed potatoes and onion mixture a day ahead and store it in the fridge.

Use a food processor: Quickly chop the onion and shred the cheddar cheese using a food processor.

Batch rolling: Roll out the dough in larger sections and cut multiple circles at once to save time.

Freeze for later: Make a large batch of perogies and freeze them. They can be boiled directly from frozen.

Pre-boil water: Start boiling the water while you are assembling the perogies to reduce waiting time.