Polish Perogies Recipe

All-purpose flour: The base for the dough, providing structure and texture.

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

Warm water: Helps to bring the dough together and makes it pliable.

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

Cheddar cheese: Adds a sharp, savory flavor to the filling.

Melted butter: Used for frying the perogies to give them a golden, crispy exterior.

When kneading the dough, ensure it is smooth and elastic by working it for at least 5-7 minutes. This helps develop the gluten, which gives the perogies their chewy texture. Additionally, when sealing the edges, press firmly and consider using a fork to crimp the edges, ensuring they don't open during boiling.

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

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• warm water - Substitute with milk: Using milk instead of water can make the dough richer and more tender.

• mashed potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a touch of sweetness, along with additional nutrients.

• shredded cheddar cheese - Substitute with feta cheese: Feta cheese offers a tangy flavor and a crumbly texture, which can be a nice variation.

• melted butter - Substitute with olive oil: Olive oil provides a different flavor and is a healthier fat option.

• Allow the perogies to cool completely after frying. This prevents condensation, which can make them soggy.
• Place the cooled perogies on a baking sheet in a single layer, ensuring they do not touch each other. This step is crucial to prevent them from sticking together.
• Freeze the perogies on the baking sheet for about 2 hours or until they are solid. This flash-freezing method helps maintain their shape and texture.
• Once frozen, transfer the perogies to a freezer-safe bag or airtight container. Label the container with the date to keep track of their freshness.
• For optimal quality, consume the frozen perogies within 2-3 months. They will still be safe to eat beyond this period, but the texture and flavor may start to degrade.
• To reheat, boil the frozen perogies in salted water until they float to the top. This ensures they are heated through without becoming mushy.
• After boiling, you can fry the perogies in butter until golden brown for that perfect crispy exterior.
• If you prefer, you can also reheat the perogies in a microwave. Place them on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm.
• For a quick meal, consider storing some perogies in the refrigerator. They will last for up to 3 days when stored in an airtight container.
• When reheating refrigerated perogies, you can either boil them briefly or fry them directly in butter until heated through and crispy.

• Stovetop method: Heat a non-stick skillet over medium heat and add a bit of butter or olive oil. Place the perogies in the skillet and cook for about 3-4 minutes on each side until they are heated through and have a nice, crispy exterior.

• Oven method: Preheat your oven to 350°F (175°C). Arrange the perogies on a baking sheet lined with parchment paper. Brush them lightly with melted butter or olive oil. Bake for about 10-15 minutes, flipping them halfway through, until they are heated through and slightly crispy.

• Microwave method: Place the perogies on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air fryer method: Preheat your air fryer to 350°F (175°C). Lightly spray the perogies with cooking spray or brush with a bit of olive oil. Arrange them in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until they are golden brown and heated through.

• Steaming method: Place the perogies in a steamer basket over a pot of simmering water. Cover and steam for about 5-7 minutes until they are heated through. This method keeps the perogies soft and tender without adding extra fat.

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

• Measuring cups: Essential for accurately measuring the flour, water, and other ingredients.

• Rolling pin: Roll out the dough to an even thickness before cutting it into circles.

• Circle cutter: A round cutter or even a glass can be used to cut the dough into circles.

• Potato masher: Mash the potatoes until smooth for the filling.

• Cheese grater: Shred the cheddar cheese to mix with the mashed potatoes.

• Spoon: Use this to place a spoonful of filling onto each dough circle.

• Fork: Seal the edges of the perogies by pressing down with the tines of a fork.

• Large pot: Boil the perogies in salted water until they float.

• Slotted spoon: Remove the perogies from the boiling water once they float.

• Frying pan: Fry the boiled perogies in butter until they are golden brown.

• Spatula: Flip the perogies in the frying pan to ensure even browning.

• Pastry brush: Brush the perogies with melted butter if desired.

Prepare the filling: Make the mashed potatoes and shredded cheddar cheese filling a day ahead to save time on the cooking day.

Use a food processor: Quickly mix the flour and salt with a food processor to speed up dough preparation.

Batch rolling: Roll out the dough in large batches and cut multiple circles at once to save time.

Freeze for later: Make extra perogies and freeze them. They can be boiled directly from frozen for a quick meal.

Pre-boil and store: Boil the perogies in advance and store them in the fridge. Just fry them when ready to eat.