Polish Perogies Recipe

All-purpose flour: A versatile flour used to create the dough for the perogies.

Salt: Enhances the flavor of both the dough and the filling.

Warm water: Helps to bring the dough together smoothly.

Vegetable oil: Adds moisture to the dough and helps in frying.

Mashed potatoes: Forms the base of the filling, providing a creamy texture.

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

Onion: Adds a bit of sweetness and depth to the filling.

Butter: Used for frying the perogies to a golden brown finish.

When kneading the dough, ensure it becomes smooth and elastic. This process helps develop the gluten, which gives the perogies their structure. If the dough is too sticky, add a little more flour; if it's too dry, add a few drops of water. Letting the dough rest for 30 minutes is crucial as it allows the gluten to relax, making it easier to roll out to the desired thickness. When sealing the perogies, make sure the edges are tightly pressed to prevent the filling from leaking out during boiling.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a nuttier flavor and more fiber, though it may result in a denser dough.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers 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.

• vegetable oil - Substitute with olive oil: Olive oil can add a slightly fruity flavor and is a healthier fat option.

• mashed potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor and additional nutrients like beta-carotene.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella has a milder flavor and melts well, making it a good alternative.

• finely chopped onion - Substitute with shallots: Shallots have a milder, sweeter taste compared to onions and can add a subtle flavor.

• butter - Substitute with ghee: Ghee has a higher smoke point and a richer, nuttier flavor, making it ideal for frying.

• Allow the perogies to cool completely after 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.

• Freeze the perogies on the baking sheet for about 2 hours, or until they are firm. This step is crucial for maintaining their shape.

• Once frozen, transfer the perogies to a resealable plastic bag or an airtight container. Label with the date for easy tracking.

• Store the perogies in the freezer for up to 3 months. This ensures they remain fresh and flavorful.

• To reheat, boil a pot of salted water. Drop the frozen perogies directly into the boiling water. Cook until they float, about 5-7 minutes.

• Alternatively, you can reheat by frying. Melt butter in a skillet over medium heat. Fry the frozen perogies until golden brown and heated through, about 5 minutes per side.

• For a quicker option, microwave the frozen perogies on a microwave-safe plate. Cover with a damp paper towel and heat on high for 2-3 minutes, checking halfway through.

• If storing in the refrigerator, place the cooled perogies in an airtight container. They will keep for up to 3 days.

• Reheat refrigerated perogies by frying in butter until crispy and warmed through, or by boiling for 2-3 minutes.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a tablespoon of butter or vegetable oil.
  2. Place the leftover perogies in the skillet in a single layer.
  3. Cook for 2-3 minutes on each side until they are heated through and the exterior is crispy and golden brown.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the perogies on a baking sheet lined with parchment paper.
  3. Lightly brush or spray them with vegetable oil or butter.
  4. Bake for 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Microwave Method:

  1. Place the perogies on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly coat the perogies with vegetable oil or butter.
  3. Arrange them in a single layer in the air fryer basket.
  4. Cook for 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Arrange the perogies in the steamer basket in a single layer.
  4. Cover and steam for 3-5 minutes until they are heated through.

• Large bowl: Used for mixing the flour and salt, and later combining with warm water and oil to form the dough.

• Floured surface: Essential for kneading the dough to prevent it from sticking.

• Rolling pin: Helps in rolling out the dough to the desired thickness of ⅛ inch.

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

• Spoon: Needed for placing a spoonful of filling in the center of each dough circle.

• Large pot: Required for boiling a large amount of salted water to cook the perogies.

• Skillet: Used for frying the boiled perogies until they are golden brown on both sides.

• Knife: Handy for finely chopping the onion.

• Measuring cups: Necessary for accurately measuring the flour, water, and mashed potatoes.

• Measuring spoons: Used for measuring the salt and vegetable oil.

• Mixing bowl: Needed for combining the mashed potatoes, cheddar cheese, and chopped onion for the filling.

• Cover: Used to cover the dough while it rests for 30 minutes.

• Butter knife: Useful for spreading butter in the skillet for frying the perogies.

Prepare the filling: Make the mashed potatoes and chopped onion mixture a day ahead 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 boiling: Boil the perogies in large batches to reduce cooking time.

Pre-roll the dough: Roll out the dough and cut into circles in advance, then store them between sheets of parchment paper.

Freeze for later: Make extra perogies and freeze them. They can be boiled directly from frozen, saving prep time in the future.