Grandma's Polish Perogies Recipe

Ingredients

This recipe yields 20 servings.

Dough:

• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 cups sour cream
• 2 large eggs
• 1 egg yolk
• 2 tablespoons melted butter
• 2 tablespoons vegetable oil

Filling:

• 8 baking potatoes, peeled and cubed
• 1 cup shredded Cheddar cheese
• 2 tablespoons processed cheese sauce
• 1 pinch onion salt (or to taste)
• Salt and pepper to taste

Directions

Step 1: Gather all the ingredients for the dough and filling.

Step 2: Prepare the dough: In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the sour cream, eggs, egg yolk, melted butter, and vegetable oil. Add the wet ingredients to the flour mixture and stir until the dough comes together. Cover the bowl with a towel and let it rest for 15-20 minutes.

Step 3: Meanwhile, prepare the filling: Place the cubed potatoes into a pot and fill with water to cover them. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes and mash them while still hot. Stir in the shredded Cheddar cheese and cheese sauce. Season with onion salt, salt, and pepper to taste. Set the filling aside to cool.

Step 4: Divide the dough into two equal portions. Roll out one ball at a time on a lightly floured surface, aiming for a thickness of about 1/8 to 1/4 inch. Using a cookie cutter, pierogi cutter, or glass, cut out circles 3-4 inches in diameter.

Step 5: Assemble the pierogi: Brush a little water around the edges of each dough circle. Spoon a small amount of the cooled potato filling into the center. Fold the dough over to form a half-circle and press the edges together to seal. Use a fork to crimp the edges if desired.

Step 6: Place the assembled pierogi on a cookie sheet and freeze them. Once frozen, transfer to freezer-safe bags or s for storage.

Step 7: To cook the pierogi, bring a large pot of lightly salted water to a boil. Drop the pierogi in batches into the water and cook until they float to the surface, about 5 minutes. Be careful not to overcook them, as they can become soggy. Use a slotted spoon to remove the pierogi and serve immediately.

Recipe Tips

• For best results, use low-moisture potatoes such as russets.
• A heavy rolling pin makes rolling out the dough much easier.
• Freezing the pierogi before cooking helps prevent them from bursting in the water.

Nutrition Facts (per serving)

• Calories: 281
• Total Fat: 11g (14% DV)
• Saturated Fat: 6g (30% DV)
• Cholesterol: 50mg (17% DV)
• Sodium: 351mg (15% DV)
• Total Carbohydrate: 38g (14% DV)
• Dietary Fiber: 3g (9% DV)
• Sugars: 1g
• Protein: 8g (16% DV)
• Vitamin C: 17mg (19% DV)
• Calcium: 101mg (8% DV)
• Iron: 2mg (12% DV)
• Potassium: 440mg (9% DV)