Polish Perogies Recipe

All-purpose 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.

Mashed potatoes: Forms the bulk of the filling, offering a creamy and hearty texture.

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

Onion: Provides a sweet and aromatic component to the filling.

Butter: Used for sautéing the onions and optionally frying the perogies for a golden finish.

When sealing the perogies, make sure to press the edges firmly with a fork to prevent the filling from leaking out during boiling. If the dough is too dry and doesn't seal well, lightly moisten the edges with a bit of water before pressing. This will help create a tighter seal and ensure your perogies stay intact.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the dough slightly denser.

• 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 add a different flavor and more vitamins, though they will make the filling sweeter.

• shredded cheddar cheese - Substitute with feta cheese: Feta cheese offers a tangy flavor and a different texture, which can add a unique twist to the filling.

• finely chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to regular onions.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and adds a different flavor to the dish.

• Allow the perogies to cool completely after boiling or frying. This prevents condensation and sogginess when stored.
• Arrange the cooled perogies in a single layer on a baking sheet lined with parchment paper. Ensure they do not touch each other to avoid sticking.
• Place the baking sheet in the freezer for about 2 hours, or until the perogies are completely frozen. 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 or container 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.
• To reheat, bring a pot of salted water to a boil. Add the frozen perogies directly to the boiling water and cook until they float to the top, approximately 5-7 minutes.
• Alternatively, you can reheat the perogies by frying them in a skillet with butter until they are golden brown and heated through. This method adds a delightful crispiness to the exterior.
• For storing in the refrigerator, place the cooled perogies in an airtight container and consume within 2-3 days. Reheat using the boiling or frying method as described above.

• 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 heated through, about 3-4 minutes per side. This method gives them a delightful crispy exterior.

• 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 olive oil or melted butter. 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. 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 retain the crispiness.

• 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 add the perogies. Cover and steam for about 5-7 minutes until they are heated through. This method keeps them soft and moist.

• Air Fryer Crisp: Preheat your air fryer to 350°F (175°C). Arrange the perogies in a single layer in the air fryer basket. Cook for about 5-7 minutes, shaking the basket halfway through, until they are hot and crispy. This method combines speed with a satisfying crunch.

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

• Skillet: Used to melt the butter and sauté the chopped onion until translucent.

• Rolling pin: Used to roll out the dough to about ⅛ inch thickness.

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

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

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

• Slotted spoon: Used to remove the perogies from the boiling water once they float to the top.

• Knife: Used to finely chop the onion.

• Measuring cups: Used to measure out the flour, water, mashed potatoes, and shredded cheddar cheese.

• Measuring spoons: Used to measure out the salt and butter.

• Cutting board: Used as a surface to chop the onion.

• Spoon: Used to place the filling in the center of each dough circle.

• Kitchen towel: Used to cover the dough while it rests.

Prepare the filling ahead: Make the mashed potatoes and sautéed onions the day before to save time on the day of cooking.

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

Batch cooking: Double the recipe and freeze extra perogies for a quick meal later.

Pre-cut circles: Roll out and cut the dough circles in advance, storing them between layers of parchment paper.

Boil and fry simultaneously: While one batch of perogies is boiling, start frying the previously boiled batch to save time.