potato and cheese perogies recipe

Written ByJenny Smyth Posted on
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The Best potato and cheese perogies recipe

I’m so excited to share this potato and cheese perogies recipe with you. I’ve been making these for years, and they’re always a hit with my family.

My kids love helping me make them, and they’re the perfect comfort food for a cold winter’s night. The best part is that they’re incredibly easy to make and can be customized to suit your tastes.

Whether you’re in the mood for something classic and simple or want to get creative with different fillings, these perogies are sure to please. I’ve also found that they freeze beautifully, making them a great option for meal prep or a quick weeknight dinner.

The key to making great perogies is in the dough – it needs to be tender but still hold its shape when cooked. I like to use a combination of all-purpose flour and cornstarch to give it a nice texture.

Once you’ve got the dough down, it’s just a matter of filling and folding them up. I like to use a mixture of grated cheese and diced potatoes for my filling, but feel free to get creative with whatever ingredients you like.

Potato and Cheese Perogies

4.6 from 1845 votes

These homemade perogies feature a creamy potato and cheese filling wrapped in a tender dough. Boiled then pan-fried until golden, they are a comforting Eastern European classic.

Prep Time45 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 large egg
1/2 cup warm water
2 tablespoons vegetable oil

For the Filling

4 medium russet potatoes, peeled and cubed
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup sour cream
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper

For Serving

2 tablespoons butter
1/2 cup sour cream
4 slices bacon, cooked and crumbled
2 green onions, sliced

👨‍🍳Directions

1Place the cubed potatoes in a large pot and cover with cold water.
2Bring to a boil over high heat, then reduce to medium-high and cook for 15 minutes until the potatoes are fork-tender.
3Drain the potatoes and return them to the pot.
4Mash the potatoes until smooth, then stir in the cheddar cheese, mozzarella cheese, sour cream, butter, salt, and pepper.
5Mix until the cheese is melted and the filling is creamy.
6Set aside to cool slightly.
7In a large mixing bowl, combine the flour and salt.
8Make a well in the center and add the egg, warm water, and vegetable oil.
9Stir with a fork until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
10Divide the dough into two equal portions and roll each out on a floured surface to 1/8-inch thickness.
11Use a 3-inch round cookie cutter or glass to cut out circles, re-rolling scraps as needed.
12You should get about 24 circles.
13Place a heaping tablespoon of the potato filling in the center of each dough circle.
14Fold the dough over to form a half-moon shape and press the edges firmly to seal, crimping with a fork for a decorative edge.
15Repeat with all circles.
16Bring a large pot of salted water to a gentle boil.
17Carefully drop the perogies into the water in batches, cooking for 3 to 4 minutes until they float to the surface and the dough is tender.
18Remove with a slotted spoon and drain well.
19Melt 2 tablespoons of butter in a large frying pan over medium heat.
20Add the boiled perogies in a single layer and cook for 2 to 3 minutes per side until golden brown and crispy.
21Serve hot with sour cream, crumbled bacon, and sliced green onions.

🔧Equipment

Large pot
Mixing bowls
Rolling pin
Round cookie cutter or glass
Slotted spoon
Frying pan

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 14g

📝Notes

For a make-ahead option, freeze uncooked perogies on a baking sheet, then transfer to a freezer bag. Cook directly from frozen, adding 1 to 2 minutes to the boiling time.

Watch Video Of How Potato and Cheese Perogies Works

To store leftover perogies, place them in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them after cooking by laying them on a baking sheet until firm, then transferring to a freezer bag.

To reheat, pan fry them in butter or oil over medium heat until they are golden and crispy on both sides, which brings back that fresh cooked texture. You can also reheat them in the oven at 350 degrees for about 10 minutes.

These potato and cheese perogies are perfect for any occasion because they are easy to make ahead and everyone loves them. I serve them as a main dish with a side salad or as a side dish alongside grilled meats.

For family gatherings, I set up a topping bar with sour cream, bacon bits, chives, and hot sauce so everyone can customize their plate. This recipe always gets compliments and disappears quickly, so it is a reliable choice for feeding a crowd.

❓ Frequently Asked Questions About Potato and Cheese Perogies

Q: Can I make vegan perogies by substituting dairy products?

A: Yes, you can easily make vegan perogies by substituting dairy products with plant-based alternatives like vegan cheese shreds or soy yogurt.

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