Polish Perogies Recipe

All-purpose flour: A versatile flour used as the base for the dough, providing structure and elasticity.

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

Warm water: Helps in forming the dough, making it pliable and easy to work with.

Vegetable oil: Adds moisture to the dough, ensuring it remains soft and workable.

Mashed potatoes: Forms the bulk of the filling, offering a creamy and hearty texture.

Shredded cheddar cheese: Adds a rich, cheesy flavor to the filling, complementing the potatoes.

Onion: Provides a sweet and savory depth to the filling when sautéed.

Butter: Used for sautéing the onions and optionally frying the perogies for added flavor.

When preparing the dough for perogies, ensure it is kneaded until smooth and elastic. This texture is crucial for easy rolling and sealing. Allowing the dough to rest for 30 minutes is essential as it relaxes the gluten, making it more pliable and easier to work with. For the filling, make sure the mashed potatoes are smooth and well-seasoned, as this will enhance the overall flavor. When sealing the perogies, press the edges firmly to prevent them from opening during boiling. If you choose to fry them after boiling, use a generous amount of butter for a rich, golden crust.

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

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral taste, enhancing the overall flavor.

• warm water - Substitute with milk: Milk can make the dough richer and softer, adding a slight creaminess.

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

• mashed potatoes - Substitute with sweet potatoes: Sweet potatoes offer a sweeter taste and a different nutritional profile, including more vitamins.

• shredded cheddar cheese - Substitute with feta cheese: Feta cheese provides a tangy flavor and a creamy texture, offering a different taste experience.

• finely chopped onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a subtle complexity to the filling.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor.

• Allow the freshly cooked perogies to cool completely at room temperature. This prevents condensation, which can make them soggy when stored.

• Once cooled, arrange the perogies in a single layer on a baking sheet lined with parchment paper. This step is crucial to prevent them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours until the perogies are firm to the touch. This initial freezing step is known as flash freezing and helps maintain their shape.

• After the perogies are frozen, transfer them into airtight containers or resealable plastic bags. Be sure to remove as much air as possible to prevent freezer burn.

• Label the containers or bags with the date of freezing. This helps you keep track of their freshness and ensures you use them within a reasonable time frame, ideally within 2-3 months.

• For storing in the refrigerator, place the perogies in an airtight container. They can be kept in the fridge for up to 2 days.

• When ready to enjoy, cook the frozen perogies directly from the freezer. Boil them in salted water until they float to the surface, then drain. For added flavor, sauté them in butter until golden brown.

• If you prefer a softer texture, you can steam the perogies instead of boiling them. This method is gentle and helps retain their delicate structure.

• Avoid refreezing perogies once they have been thawed, as this can affect their texture and flavor negatively.

• Stovetop Sizzle: Heat a skillet over medium heat and add a touch of butter or vegetable oil. Place the perogies in the skillet and cook until they are golden brown and heated through, flipping occasionally. This method gives them a delightful crispy exterior while keeping the inside soft and cheesy.

• Oven Warm-Up: Preheat your oven to 350°F (175°C). Arrange the perogies on a baking sheet in a single layer. Lightly brush them with vegetable oil or melted butter. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Microwave Magic: Place the perogies on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Heat them on medium power for about 1-2 minutes, checking to ensure they are heated evenly. This method is quick but may not give the same crispy texture as other methods.

• Steamy Revival: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and add the perogies. Cover and steam for about 5-7 minutes until they are heated through. This method keeps them soft and moist.

• Air Fryer Crisp: Preheat your air fryer to 350°F (175°C). Lightly coat the perogies with vegetable oil or butter. Arrange them in a single layer in the air fryer basket. Cook for about 5-7 minutes, shaking the basket halfway through, until they are crispy and hot.

• Mixing bowl: Use this to combine the flour and salt, and later to mix in the warm water and oil to form the dough.

• Measuring cups: Essential for accurately measuring the flour and water to ensure the dough has the right consistency.

• Measuring spoons: Use these to measure the salt and vegetable oil precisely.

• Rolling pin: Roll out the dough evenly on a floured surface to the desired thickness before cutting into circles.

• Knife: Useful for finely chopping the onion and cutting the dough into circles.

• Sauté pan: Perfect for sautéing the onions in butter until they are golden brown.

• Pot: Use a large pot to boil the perogies in salted water until they float.

• Slotted spoon: Ideal for removing the perogies from the boiling water without excess water.

• Frying pan: If you choose to fry the perogies after boiling, use this to achieve a golden, crispy exterior.

• Wooden spoon: Handy for mixing the sautéed onions with the mashed potatoes and cheese to create the filling.

• Cutting board: Provides a stable surface for chopping the onion and preparing the dough.

Prepare the filling: Make the potato and cheese mixture a day ahead and store it in the fridge. This allows flavors to meld and saves time on cooking day.

Use a food processor: Quickly chop the onion using a food processor to save time on prep work.

Batch rolling: Roll out the dough in larger sheets and cut multiple circles at once to speed up the process.

Freeze for later: Make a double batch and freeze half of the perogies for a quick meal on a busy day.

Pre-boil water: Start boiling water while assembling perogies to reduce waiting time.