Perogies
Perogies are the ultimate comfort food — and bring back a lot of nostalgia from my childhood. They are perfect for using leftover mashed potatoes and in my opinion are best served with caramelized onions and a dab of sour cream. This recipe was adapted from Natasha’s Kitchen.
— Alysha
Total Time: 2 hours
Difficulty: 3/5
Tested: YES
Makes: 30 perogies
Ingredients
Potato Filling
1 lb russet potatoes, peeled (about 3 medium-sized)*
1 tsp salt
1 tsp pepper
2 tbsp butter, melted
2 tbsp cream cheese, softened
1/4 cup milk
1/2 cup cheddar cheese, shredded (I suggest using a sharp or aged cheddar)
optional finely chopped green onions or chives
*Can substitute about 3 cups mashed potatoes
Pierogi Dough
1/2 cup warm water
1/8 cup whole milk
1 tbsp sour cream
1 large egg
1 tsp salt, (plus more for cooking)
2 cups all-purpose flour
For Cooking
2 tbsp butter
2 tbsp cooking oil
Method
Potato Cheese Filling
If using leftover mashed potatoes skip to step 2. Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain then mash in salt, pepper, melted butter, milk and cream cheese.
To mashed potatoes, add in shredded cheese and any additional ingredients such as green onions if desired. Set aside.
Pierogi Dough
In the bowl of a stand mixer, whisk together warm water, milk, sour cream, 1 egg and 1 tsp salt until blended.
Using dough hook attachment, add 1 cup of flour and mix on low speed until incorporated. Add remaining flour 1/4 cup at a time, until dough no longer sticks to sides of the bowl. Knead on low speed or by hand for 10 minutes.
Making Pierogi
Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.
Use a 3” diameter round cookie cutter to cut circles from the dough. Add 1/2 tbsp of filling to each round.
To form pierogi, wet the outer edge of dough with water and pull the 2 edges together. Press down tightly to seal (using either your fingers or edge of a plastic cup). Cook or freeze pierogi.
Cooking Pierogi
Bring a pot of salted water to a boil. Working in batches, add pierogi to boiling water. Once floating and water is back to a boil, cook an additional 3-5 minutes or until dough is very tender. Drain pierogi and set aside.
Heat a large skillet over medium heat with equal parts butter and oil. Add boiled pierogi until slightly browned on each side. Serve immediately with desired toppings.
Jack’s Tip for Caramelized Onion Topping: In a medium skillet over medium-low heat, add 2 tbsp of butter and 1 tbsp of olive oil (this gives a greater flavour profile and allows you to avoid burning the butter). Add 1 cup of chopped onions and sauté until golden. Salt and pepper to taste.