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Grandma's Polish Perogies

SUBMITTED BY: STEPH577      PHOTO BY: Sondra

"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."
PREP TIME  2 Hrs
READY IN  2 Hrs
SERVINGS & SCALING
Original recipe yield: 60 perogies
    
About  scaling  and  conversions

INGREDIENTS

  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons butter, melted
  • 2 cups sour cream
  • 2 eggs
  • 1 egg yolk
  • 2 tablespoons vegetable oil
  •  
  • 8 baking potatoes, peeled and cubed
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons processed cheese sauce
  • onion salt to taste (optional)
  • salt and pepper to taste

DIRECTIONS

  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.

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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2005 by CLYNCH1
This was my first time making perogies. I followed the dough recipe exactly. Very easy to work with! For my filling, I used red skin potatoes (because I had them on hand) and added diced onions sauteed in lots of butter! Also added cheddar cheese, parsley, salt and pepper. I did have some extra filling -- not a problem. When I actually prepared some for dinner, I boiled them as instructed and then browned them on the grill with more onions,oil, and butter (on foil). They were great! Thank you for the recipe.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2007 by donnag_205
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.

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by ripple2
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 cheese. By themselves, they are a bit bland, but with the cottage cheese they are fantastic. For the filling, I omitted the prepared cheese sauce and added more grated cheese and a little milk & butter. We liked them so much that we wanted to have family dumpling cook-off, trying different types of filling. With some leftover dough we made dessert dumplings filled with cherry pie filling which were also very good.

3 users found this review helpful


 
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Recipe Submitter:

STEPH577
Cooking Level: Intermediate
Home Town: Mississauga, Ontario, Canada
Living In: Whitehorse, Yukon, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 20

Amount Per Serving

Calories: 284

  • Total Fat: 11g
  • Cholesterol: 54mg
  • Sodium: 374mg
  • Total Carbs: 38.1g
  •     Dietary Fiber: 2.8g
  • Protein: 8g

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