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 to bring the dough together and makes it pliable.

Oil: Adds moisture to the dough, making it easier to work with.

Mashed potatoes: The main component of the filling, providing a creamy texture.

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

Melted butter: Used for frying the perogies to give them a golden, crispy exterior.

When sealing the perogies, make sure to press the edges firmly to prevent the filling from leaking out during boiling. You can use a fork to crimp the edges for a tighter seal and a decorative touch.

• 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 slightly different mineral content, which can enhance the flavor.

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

• oil - Substitute with melted butter: Melted butter adds a richer flavor and can make the dough more tender.

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

• shredded cheese - Substitute with feta cheese: Feta cheese provides a tangy flavor and a crumbly texture, adding a different dimension to the filling.

• melted butter - Substitute with olive oil: Olive oil is a healthier fat and adds a distinct flavor.

• Allow the perogies to cool completely after boiling or frying. This prevents condensation and sogginess when stored.
• 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 baking sheet with the perogies for about 2 hours or until they are solid. This step is crucial for maintaining their shape and texture.
• Transfer the frozen perogies into a resealable plastic bag or an airtight container. Label the bag or container with the date for easy reference.
• Store the perogies in the freezer for up to 3 months. They can be cooked directly from frozen without thawing.
• To reheat, boil the frozen perogies in salted water until they float, then optionally fry them in butter until golden brown for added flavor and texture.
• For storing in the refrigerator, place the cooled perogies in an airtight container. They will keep for up to 3 days.
• Reheat refrigerated perogies by boiling them briefly in salted water or frying them in butter until heated through and crispy.

• Stovetop Sizzle: Heat a skillet over medium heat and add a dollop of butter or a splash of olive oil. Place the 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 soft and warm.

• Oven Warm-Up: Preheat your oven to 350°F (175°C). Arrange the perogies on a baking sheet lined with parchment paper. Brush them lightly with melted butter or 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 keep them from 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 steamer basket with water and bring it to a boil. Place the perogies in the basket, cover, and steam for about 5-7 minutes. This method keeps them moist and tender, perfect if you prefer a softer texture.

• Air Fryer Crisp: Preheat your air fryer to 350°F (175°C). Lightly spray the perogies with cooking spray or brush with 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.

• Mixing bowl: To combine the flour and salt, and later to mix in the warm water and oil to form the dough.

• Measuring cups: To measure out the flour, water, and mashed potatoes accurately.

• Measuring spoons: To measure the salt and oil precisely.

• Rolling pin: To roll out the dough into a thin sheet before cutting it into circles.

• Circle cutter: To cut the rolled-out dough into uniform circles.

• Potato masher: To mash the potatoes smoothly for the filling.

• Cheese grater: To shred the cheese for the filling.

• Spoon: To place the filling onto each dough circle.

• Fork: To seal the edges of the perogies by pressing down on the dough.

• Large pot: To boil the perogies in salted water.

• Slotted spoon: To remove the perogies from the boiling water once they float.

• Frying pan: To optionally fry the boiled perogies in butter until golden.

• Pastry brush: To brush the melted butter onto the perogies if frying.

Prepare the filling: Make the mashed potatoes and shredded cheese mixture ahead of time and store it in the fridge.

Use a food processor: Quickly mix the flour and salt with a food processor to save 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 extra perogies for a quick meal later.

Boil in batches: Boil multiple perogies at once to reduce cooking time.