Recipe

Delightful Perogies: Smoky and Spicy

Crispy-pan perogies with a creamy potato-cheddar filling, smoky bacon, and a chili butter that hits warm, not reckless. Cozy for a relaxed evening, and totally weeknight-friendly if you prep or freeze ahead.

By Matt Campbell

•

4.8

A cast iron skillet filled with golden pan-fried perogies tossed with smoky bacon, caramelized onions, and fresh chives

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Perogies are one of those foods that feel like a hug and a high five at the same time. Soft, cozy dumpling vibes on the inside, crisp edges on the outside, and a filling that basically whispers, "you did good today".

This version leans into my favorite flavor trio: smoky, spicy, and creamy. We are talking cheesy potato filling, bacon and onions (because obviously), and a quick chili butter that makes everything taste like it came from a restaurant with the lights dimmed and the music just loud enough.

Don’t worry, we are not making life hard here. The dough is simple, the filling is forgiving, and if your first perogy looks a little weird, congrats, it is authentic. By the third one you will be cruising. And if you want true weeknight ease, stash a batch in the freezer and future-you will feel like a genius.

Hands rolling out perogy dough on a floured wooden countertop with a round cutter nearby

Why It Works

Tender dough that behaves: A quick rest makes it easier to roll and less likely to spring back.
Filling with structure: Warm potatoes plus cheddar plus a little sour cream means creamy, not runny.
Two-step cooking for best texture: Boil for that pillowy bite, then pan-fry for crisp, golden edges.
Smoky heat you control: Smoked paprika brings the barbecue vibe, and chili flakes let you choose your own adventure.

Pairs Well With

Cucumber Dill Salad
Lemon Roasted Broccoli
Creamy Tomato Soup
Garlic Sour Cream Dip

Storage Tips

Keep Them Crispy Later

Fridge (cooked): Cool completely, then store in an airtight container up to 4 days. Keep any chili butter separate if you can.
Reheat best method: Pan-fry in a lightly oiled skillet over medium heat until hot and crisp, about 3 to 5 minutes per side. Microwave works, but you will lose the crunch.
Freeze (uncooked, best): Freeze filled perogies on a parchment-lined sheet tray until solid, then transfer to a freezer bag for up to 3 months. Keep them in a single layer while freezing so they do not stick together.
Cook from frozen: Boil straight from frozen. They will float when done, usually 4 to 6 minutes, then pan-fry.
Freeze (cooked): Totally doable. Re-crisp from frozen in a skillet over medium-low heat with a lid on for the first few minutes to thaw and warm through, then uncover and raise heat slightly to crisp.

Common Questions

Can I use store-bought perogies?

Absolutely. Boil them if the package recommends it, then pan-fry and toss with the bacon-onion mix and chili butter. You will still get that smoky, spicy payoff with a fraction of the effort.

How spicy are these?

At the written level, it is a warm medium. If you want mild, cut the chili flakes in half and skip the cayenne. If you want spicy-spicy, add a minced chipotle in adobo to the butter.

My perogies are opening in the water. What did I do?

Usually one of three things: you overfilled them, the edges had flour on them so they did not seal, or the boil was too aggressive. Seal on a clean edge, press firmly (a fork crimp helps), and keep the water at a gentle simmer.

Can I make them ahead?

Yes. You can assemble and refrigerate on a floured tray (covered tightly so the edges do not dry out) for up to 24 hours, or freeze uncooked for longer storage. After that, the dough can start to get a little tired and dry at the seams.

Can I make this vegetarian?

Easy. Skip bacon and use smoked salt or an extra pinch of smoked paprika. Sauté the onions in butter or olive oil, and consider adding chopped sautéed mushrooms for that savory depth.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Rolling pin
Round cutter (about 3 inches) or a drinking glass
Potato masher or ricer
Large pot for boiling
Slotted spoon
Large skillet (cast iron recommended)
Sheet pan with parchment (for freezing or staging)

The first time I made perogies from scratch, I thought I was signing up for a calm, wholesome kitchen moment. What I got was flour on my elbows, lopsided dumplings, and a very dramatic pot of water that tried to boil over like it had beef with me personally. But then I pan-fried them in butter, the edges turned crisp, and I ate one standing at the stove and immediately understood why people make these by the dozen. Now I treat perogies like a reliable little kitchen project: slightly chaotic, deeply comforting, and always worth it when you hit that first cheesy, smoky bite.

Delightful Perogies: Smoky and Spicy

(4.8 Reviews)

Prep Time 40 minutes

Cook Time 25 minutes

Total Time 1 hour 5 minutes

Servings 4 (about 24 to 30 perogies, yield varies with thickness and cutter size)

Ingredients

Dough

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 large egg
3/4 cup sour cream
Up to 1/4 cup warm water (start with 2 tablespoons and add as needed)

Smoky Cheddar Potato Filling

1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
3 tablespoons unsalted butter
1/2 cup sharp cheddar cheese, shredded
1/3 cup sour cream
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Smoky and Spicy Finish

6 slices bacon, chopped (or 1/2 cup diced smoked sausage)
1 large yellow onion, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil (optional, helps raise the butter’s smoke tolerance a bit)
1 teaspoon smoked paprika
1/2 to 1 teaspoon crushed red pepper flakes
1/8 teaspoon cayenne (optional)
2 tablespoons chopped chives or scallions
Sour cream, for serving
Lime wedges or lemon wedges (optional, but excellent)

Potatoes, cheddar, sour cream, flour, onions, bacon, smoked paprika, and chives arranged on a kitchen counter

Instructions

Make the dough

Mix: In a large bowl, whisk flour and salt. Add egg and sour cream. Stir with a fork until shaggy, then add warm water a little at a time until a soft dough forms. (Start with 2 tablespoons and creep up from there.)
Knead: Knead 3 to 5 minutes until smooth. If sticky, dust with a little flour. If dry, add a teaspoon of water.
Rest: Cover and rest 20 minutes so it does not dry out. This is the difference between fighting the dough and calmly rolling it out.

Make the filling

Cook potatoes: Boil potatoes in salted water until fork-tender, 12 to 15 minutes. Drain well.
Mash: Mash with butter until smooth, then mix in cheddar, sour cream, smoked paprika, garlic powder, salt, and pepper. Taste and adjust. Let cool until just warm so it does not melt the dough while filling.

Assemble the perogies

Roll: On a floured surface, roll dough to about 1/8-inch thick.
Cut: Cut rounds with a 3-inch cutter.
Fill: Add about 1 to 2 tablespoons filling to each round (less if you cut smaller circles). The goal is generous, not explosive.
Seal: Fold into a half-moon and pinch edges firmly. If the dough feels dry, dampen the edge with a tiny bit of water, then seal. For extra insurance, crimp with a fork. Place on a floured tray and keep them covered while you work so the edges stay pliable.

Boil then crisp

Boil: Bring a large pot of salted water to a gentle simmer. Boil perogies in batches so they have room to move. Stir gently right after you add them so they do not glue themselves to the bottom. When they float, cook 1 more minute, then remove with a slotted spoon to a tray. Drain well so they brown instead of splatter.
Cook bacon and onions: In a large skillet over medium heat, cook bacon until crisp. Remove bacon to a plate, leaving 1 to 2 tablespoons fat in the pan. Add onions and cook until soft and golden, 8 to 10 minutes.
Chili butter: Add butter (and olive oil if using) to the onions. Stir in smoked paprika, red pepper flakes, and cayenne. Let it bloom for 30 seconds.
Pan-fry perogies: Add boiled perogies to the skillet in a single layer. Cook until deeply golden and crisp, 3 to 4 minutes per side. Work in batches if needed so they actually fry and do not steam.
Finish: Toss with the crispy bacon and chives. Serve with sour cream and a squeeze of lime or lemon if you like that bright pop.

Perogies browning in a skillet with onions and bacon, edges turning crisp and golden

Nutrition information is estimated.

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