Grandma's Polish Perogies

Recipe View 0 mins Gather all ingredients.

Recipe View 20 mins Prepare the dough: In a large bowl, whisk together flour and salt. In a separate bowl, whisk sour cream, eggs, egg yolk, melted butter, and vegetable oil. Gradually incorporate the wet ingredients into the dry ingredients, mixing until a dough forms. Cover the bowl with a clean towel and let rest for 15-20 minutes. (Prep time: 20 minutes)

Recipe View 15 mins Meanwhile, prepare the filling: Place peeled and cubed potatoes in a pot and cover with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. (Cook time: 15 minutes)

Recipe View 0 mins Drain the cooked potatoes and mash them thoroughly while still hot. Add shredded Cheddar cheese and processed cheese sauce. Season with onion salt, salt, and pepper to taste. Set aside to cool completely. (Prep time: 10 minutes)

Recipe View 0 mins Divide the perogi dough into two equal portions. On a lightly floured surface, roll out one portion of dough at a time to a thickness of approximately 1/8- to 1/4-inch. Using a cookie cutter, perogi cutter, or a glass (3-4 inches in diameter), cut out circles from the dough. (Prep time: 15 minutes)

Recipe View 0 mins Assemble the perogies: Lightly brush the edges of each dough circle with water. Place a spoonful of the potato and cheese filling in the center of each circle. (Prep time: 20 minutes)

Recipe View 0 mins Fold the circles in half to form half-moons, and firmly press the edges together to seal. You can use your fingers or a fork to create a decorative crimped edge. (Prep time: 15 minutes)

Recipe View 0 mins Arrange the assembled perogies in a single layer on a baking sheet. Place the baking sheet in the freezer until the perogies are frozen solid. Once frozen, transfer the perogies to freezer bags or airtight containers for long-term storage. (Freeze time: 2 hours)

Recipe View 5 mins To cook the perogies: Bring a large pot of lightly salted water to a rolling boil. Gently lower the perogies into the boiling water in batches, being careful not to overcrowd the pot. Cook until the perogies float to the surface, about 5 minutes. Avoid overcooking, as this can result in soggy perogies. Remove the cooked perogies with a slotted spoon. (Cook time: 5 minutes per batch)

Recipe View 0 mins Serve the cooked perogies plain or with your favorite toppings, such as melted butter, sour cream, crispy bacon bits, or caramelized onions. Enjoy!