Polish Perogies Recipe

Flour: The base for 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: Forms the bulk of the filling, offering a creamy and hearty texture.

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

Black pepper: Adds a hint of spice and depth to 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 a decorative touch and extra security. Additionally, if the dough is too dry and not sealing well, lightly moisten the edges with a bit of water to help them stick together.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, making the perogies slightly healthier.

• 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 mineral content and flavor profile.

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

• cooled mashed potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor and a bit more sweetness, which can add an interesting twist.

• shredded cheddar cheese - Substitute with feta cheese: Feta cheese provides a tangy flavor and a crumbly texture, offering a different taste experience.

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

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't add black specks to the filling, keeping it visually uniform.

• black pepper - Substitute with paprika: Paprika can add a mild sweetness and a bit of color, offering a different flavor profile.

• Allow the perogies to cool completely after boiling or frying. This prevents condensation, which can make them soggy.

• Place the cooled perogies on a baking sheet in a single layer, ensuring they do not touch each other. This step is crucial to prevent them from sticking together.

• Freeze the perogies on the baking sheet for about 2 hours or until they are solid. This flash-freezing method helps maintain 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 their freshness.

• Store the perogies in the freezer for up to 3 months. This ensures they remain at their best quality.

• When ready to cook, do not thaw the perogies. Instead, cook them directly from frozen. Boil them in salted water until they float to the top, which should take about 5-7 minutes. Alternatively, you can fry them in a skillet with butter until they are golden brown and crispy.

• For storing in the refrigerator, place the cooled perogies in an airtight container. They can be kept in the fridge for up to 3 days.

• Reheat refrigerated perogies by boiling them briefly or frying them in a skillet with butter until heated through and crispy on the outside.

• Stovetop Skillet Method: Heat a skillet over medium heat and add a tablespoon of butter. Once the butter is melted and sizzling, place the perogies in the skillet. Cook for 3-4 minutes on each side until they are golden brown and heated through. This method gives them a delightful crispy exterior.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the perogies on a baking sheet lined with parchment paper. Brush them lightly with olive oil or melted butter. Bake for about 10-15 minutes, flipping them 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 them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly. This method is quick but may not retain the crispiness.

• Steaming Method: Fill a steamer basket with water and bring it to a boil. Place the perogies in the steamer 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 tender.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Lightly coat the perogies with cooking spray or 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 for mixing the flour and salt together and gradually adding the warm water to form the dough.

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

• Another bowl: Needed to combine the mashed potatoes, cheddar cheese, salt, and pepper for the filling.

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

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

• Spoon: Handy for placing a spoonful of filling onto each dough circle.

• Large pot: Required for boiling the perogies in salted water.

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

• Skillet: Optional but useful for frying the boiled perogies in butter until they are golden brown on both sides.

• Butter: Used in the skillet for frying the perogies to give them a golden brown finish.

Prepare the filling: Make the mashed potatoes and cheddar cheese mixture a day ahead 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 the dough in large sheets and cut multiple circles at once.

Freeze for later: Make extra perogies and freeze them. Boil directly from frozen when needed.

Boil in batches: Cook multiple perogies at once in a large pot to save time.