Perogies Recipe - Allrecipes.com
Perogies Recipe
  • READY IN 50 mins

Perogies

Recipe by  

"I grew up on these delicious perogies. I make 3 batches of dough for this recipe and freeze some. You can have perogies just boiled, or you can fry them in butter, which makes them tastier. Serve with sour cream or cottage cheese. Hint: To freeze perogies, freeze separately first, then put in freezer bags. Otherwise, they will all stick together."

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Ingredients Edit and Save

Original recipe makes 16 perogies Change Servings

Directions

  1. To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
  2. To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
  3. To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
  4. Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 5 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2003

I followed the recipe for the most part to make the dough, but my polish family always sauteed ground beef and sauerkraut together in a pan and then used this mixture to stuff the dough. Also after we boil the perogies, we always fry them in a pan with onions. Not the healthiest meal, but it is very good. I am not really sure what the "traditional" filling is, but my family either used potatos and cheese or this ground beef version, which is the family favorite. We also always served potato salad and coleslaw and my grandfathers homemade polish kielbasa!

 
Most Helpful Critical Review
Mar 28, 2008

I haven't tried this particular perogy recipe, but a genral tip for perogy dough making: Reserve the water you boiled your potatoes in, and use that to make your dough. The starch makes the dough easier to roll and handle.

 
Dec 23, 2003

I used this recipe only for the dough, and added some fresh cracked pepper for a little flavour. Make sure you keep the dough thick enough, or they all fall apart when boiled!

 
Dec 07, 2003

The flavour of these perogies was so much better than store-bought! But I had way way way too much potato filling - I got 17 perogies out of the batch, and used maybe 1/3 of the potato mixture. I'd cut the potatoes to 2 lbs, bacon to 1/3 lb, and the cheese to 1/2 cup next time.

 
Apr 22, 2003

This was a great recipie. My kids and family love the pototo version and have asked for it several times since I first made it. It is time consuming though. I use peppered bacon, and fry the boiled perogies in the bacon grease. My only problem was there wasn't enough dough. I had to double that part of the recipie. My husband took some to work, and a coworker offered to pay me to make some for him! Thank you, Doris

 
Apr 22, 2003

I couldn't rate the kid part because I didn't feed this to a child, but I thought they rocked! Fantastic flavor. I made a vegetarian version however, which is really the authentic way anyhow. I used smoked mozzerlla and aged white cheddar though. The smoked flavor is incredible! I also fried them in olive oil and onions. Thank you.

 
Oct 23, 2005

They take awhile to make, but well worth it! My family loved them! They said that they tasted MUCH better than store bought! I make a whole bunch, and freeze them! That way I can have a great snack anytime!!!! Thank you!

 
Nov 30, 2006

Very good. But you need to fry them after you boil them. It tastes so much better.

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 717 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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