Grandma's Polish Perogies

Grandma's Polish Perogies

268
STEPH577 6

"My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system."

Ingredients

2 h {{adjustedServings}} servings 281 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
  2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
  3. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
  4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Footnotes

  • Tips
  • For best results, choose potatoes that have as little water in them as possible such as Russets.
  • Choose a rolling pin that is very heavy - it will be easier to roll out the dough.
  • The perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.
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Reviews

268
  1. 329 Ratings

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Because it can be quite time consuming making perogies, here's a suggestion. Make your filling the day before. That way you only have to mess with the dough the day you are going to make them....

Two suggestions that make go from alright to WOW! 1) After boiling the perogies remove from the water and fry them with a small amount of oil until browned on both sides. 2) Top with cottage che...

This was OUTSTANDING!!!!! I have never made perogies before, and was extremely hesitant after reading ALL the reviews. Even hubby said to just go to the store and buy a bag! Which, of course, ...