Polish Perogies Recipe

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

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

Water: Used to bring the dough together, ensuring it is pliable and easy to work with.

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

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

Butter: Used in the filling to add richness and help bind the ingredients together.

Black pepper: Provides a subtle heat and enhances the overall flavor of the filling.

When sealing the perogies, ensure that the edges are tightly pressed together 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. Additionally, when rolling out the dough, make sure it is evenly thin to ensure even cooking and a tender texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser dough.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often less processed.

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

• mashed potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor and additional nutrients like beta-carotene.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella has a milder flavor and melts well, making it a good alternative.

• shredded cheddar cheese - Substitute with vegan cheese: For a dairy-free option, vegan cheese can be used to maintain the cheesy texture.

• melted butter - Substitute with olive oil: Olive oil is a healthier fat option and can add a different flavor to the dough.

• melted butter - Substitute with coconut oil: Coconut oil can provide a subtle sweetness and is a good alternative for those avoiding dairy.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable in the filling.

• Allow the perogies to cool completely after boiling or frying. This prevents condensation and sogginess when storing.
• Place the 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 hours, or until they are firm. This step is crucial for maintaining their shape and texture.
• Once frozen, transfer the 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 period to enjoy optimal flavor and texture.
• When ready to cook, do not thaw the perogies. Instead, cook them directly from frozen. Boil them in salted water until they float, then optionally fry them in butter until golden brown.
• For refrigerated storage, place the cooled perogies in an airtight container and refrigerate for up to 3 days. Reheat by boiling or frying as desired.

• Stovetop Sizzle: Heat a skillet over medium heat and add a bit of butter or olive oil. Place the leftover perogies in the skillet and cook until they are golden brown and crispy on both sides, about 3-4 minutes per side. This method gives them a delightful crunch while keeping the inside warm and gooey.

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

• Microwave Magic: Place the perogies on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is quick but may not give you the crispy texture.

• Steam Revival: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and arrange the perogies in a single layer. Cover and steam for about 5-7 minutes, or until they are heated through. This method keeps them soft and moist.

• Air Fryer Crisp: 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 5-7 minutes, shaking the basket halfway through, until they are crispy and heated through.

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

• Floured surface: Essential for kneading the dough to prevent it from sticking.

• Rolling pin: Used to roll out the dough to the desired thickness.

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

• Separate bowl: Needed to mix the mashed potatoes, cheddar cheese, melted butter, salt, and black pepper.

• Spoon: Helps to place the filling onto each dough circle.

• Large pot: Used to boil water for cooking the perogies.

• Slotted spoon: Necessary for removing the perogies from the boiling water.

• Skillet: Optional, for frying the boiled perogies until golden brown.

• Butter knife: Useful for spreading butter in the skillet if frying the perogies.

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

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

Batch rolling: Roll out large sections of dough at once and cut multiple circles to speed up the process.

Freeze extras: Make a double batch and freeze the uncooked perogies for a quick meal later.

Boil in batches: Use a large pot to boil more perogies at once, reducing cooking time.