Perogies

Make the Filling

1. Boil the potatoes. Add potatoes to a pot, cover with cold water by 1 inch, and season the water with a generous pinch of salt. Bring to a boil, then simmer until very tender, 12 to 15 minutes. Drain well.

2. Mash it smooth. Return potatoes to the warm pot. Add 3 tablespoons butter and mash until melted and smooth. Stir in sour cream, cheddar, 1 teaspoon salt, pepper, and garlic powder if using. Taste and adjust salt.

   Cool the filling. Let cool until just warm or room temp. Hot filling can soften the dough and make sealing harder.

   

Make the Dough

1. Mix the dough. In a large bowl, whisk flour and 1 teaspoon salt. Add eggs and sour cream, then pour in 1/2 cup warm water. Stir with a spoon until shaggy, then knead by hand 3 to 5 minutes until smooth and soft. It should feel supple and easy to handle, not stiff and dry. If it feels dry, add 1 tablespoon water at a time. If it is sticky, dust with a little flour.

2. Rest. Cover the bowl and let the dough rest 20 minutes. This makes rolling easier and helps prevent shrinkage.

   

Shape the Perogies

1. Roll. Lightly flour your counter. Cut dough into 2 pieces (easier to manage). Roll one piece to about 1/8 inch thick.

2. Cut circles. Use a 2 1/2 to 3 inch cutter to cut rounds. Gather scraps, cover, and reroll once after resting a few minutes.

3. Fill and seal. Place about 1 heaping teaspoon filling in the center of each round. Fold into a half-moon, press out air, and pinch the edges firmly. Crimp with a fork if you like. Place sealed perogies on a floured baking sheet and keep covered with a towel while you work.

   

Boil and Pan-Fry

1. Boil in batches. Bring a large pot of salted water to a gentle boil (avoid a hard rolling boil to reduce blowouts). Add perogies in batches (do not crowd). Stir gently once right after adding so they do not stick to the bottom. When they float, cook 1 to 2 minutes more, then remove with a slotted spoon to a tray.

   

2. Optional onion situation. In a large skillet over medium heat, melt 2 tablespoons butter. Add sliced onion and a pinch of salt, then cook until soft and golden, 8 to 12 minutes. Slide onions to one side.

3. Fry for crisp edges. Add remaining 2 tablespoons butter. Add boiled perogies in a single layer and cook until golden and crisp on the first side, 2 to 4 minutes. Flip and brown the other side, 2 to 3 minutes.

   

4. Serve. Top with onions, bacon if using, and a generous spoon of sour cream. Finish with chives.

   

Practical Tips and Variations

• Do not overfill. A teaspoon feels small, but it seals better and prevents blowouts.
• If the dough is fighting you, rest it. Ten minutes under a towel fixes a lot of attitude.
• Freeze before boiling. Freeze shaped perogies on a sheet pan, then bag them. You get homemade convenience whenever you want.
• Swap the filling: Try sautéed mushrooms and onions, mashed sweet potato with smoked paprika, or farmer cheese with a pinch of sugar for a lightly sweet version.
• Sweet serving idea: For farmer cheese perogies, serve with melted butter and a sprinkle of sugar, or a spoon of fruit jam or berry compote.
• Make it extra cozy: Serve with buttered cabbage, roasted kielbasa, or a simple cucumber dill salad for balance.