This perogies recipe creates authentic Polish dumplings filled with creamy potato and cheese filling.
Making homemade perogies might seem challenging, but these comfort food favorites are surprisingly simple to prepare.
Polish dumplings offer the perfect combination of tender dough wrapped around rich, savory filling.
After testing dozens of variations in my kitchen over the past year, I’ve perfected this traditional recipe that delivers restaurant-quality results every time.
Essential Ingredients for Perfect Perogies
These Polish dumplings require basic pantry staples that create amazing flavor. Here’s what you need:
- Flour: 2 cups all-purpose flour forms the dumpling wrapper base
- Potatoes: 1 pound russet or Yukon Gold potatoes for creamy filling
- Cheese: 1 cup sharp cheddar cheese adds rich flavor depth
- Butter: Unsalted butter for both dough and serving sauce
- Egg: 1 large egg binds the dough ingredients together
- Onion: 1 medium onion creates the traditional butter sauce
- Salt and pepper: Essential seasonings for proper taste balance
- Water: Warm water helps create smooth, workable dough
Step-by-Step Perogies Instructions
Making authentic Polish dumplings follows these proven techniques. I learned this method from my Polish neighbor who shared her grandmother’s secrets:
1. Preparing the Potato Filling
- Boil potatoes in salted water starting from cold water for even cooking
- Mash thoroughly using a potato ricer or regular masher until smooth
- Mix in cheese and butter while potatoes remain warm for best melting
- Season generously with salt and pepper to taste preferences
- Cool completely in refrigerator for at least one hour before using
2. Making the Dumpling Dough
- Combine dry ingredients by whisking flour and salt in large bowl
- Melt butter with warm water in small saucepan until just combined
- Add wet ingredients to flour mixture along with beaten egg
- Knead dough for 5 minutes until surface becomes completely smooth
- Rest wrapped dough for 30 minutes before rolling and cutting
3. Assembling the Perogies
- Roll dough thin to 1/8 inch thickness on floured surface
- Cut circles using 3-inch round cutter or drinking glass edge
- Add filling by placing 1 tablespoon potato mixture in center
- Seal edges by dampening with water and pressing firmly together
- Create ridges by pinching edges for traditional pierogi appearance
Cooking Methods for Delicious Results
These versatile dumplings cook beautifully using different techniques. Here are the most popular methods:
- Boiling method: Cook 5 minutes in salted water until floating
- Pan-frying option: Sear boiled perogies in butter until golden
- Freezing instructions: Store uncooked dumplings for future meals
- Reheating tips: Cook frozen perogies directly without thawing first
Traditional Onion Butter Sauce
This classic accompaniment elevates homemade perogies to restaurant quality:
- Caramelize onions slowly in butter over medium heat until golden
- Season mixture with salt during cooking process for best flavor
- Reserve cooking water from boiled perogies for sauce consistency
- Toss together cooked dumplings with onion butter and starchy water
- Serve immediately while sauce remains warm and glossy
Expert Tips for Perfect Perogies
After making hundreds of these Polish dumplings, these techniques guarantee success:
- Keep filling cold to prevent soggy dough during assembly process
- Don’t overfill dumplings or they’ll burst during cooking time
- Work in batches when boiling to avoid overcrowding the pot
- Save cooking water for creating smooth, glossy butter sauce
- Freeze extras on trays before storing in containers long-term
Serving Suggestions and Variations
These comfort food classics pair wonderfully with simple accompaniments:
- Sour cream provides cooling contrast to rich potato filling
- Fresh herbs like chives or parsley add bright color pop
- Side salad helps balance the hearty, indulgent dumpling meal
- Bacon bits create smoky flavor addition for meat lovers
- Caramelized onions offer sweet, savory topping alternative
Storage and Make-Ahead Options
Smart preparation makes enjoying homemade perogies even easier:
- Refrigerate cooked dumplings up to 3 days in sealed containers
- Freeze uncooked perogies for up to 3 months individually wrapped
- Reheat gently in butter or microwave with damp paper towel
- Double batch recipes to stock freezer with ready meals
- Prepare filling one day ahead to streamline assembly process
Why This Perogies Recipe Works
This traditional approach creates authentic Polish dumplings every time. Here are the key reasons this method succeeds:
- Cold filling prevents dough from becoming soggy during assembly process
- Potato cooking water adds starch that helps butter coat dumplings perfectly
- Hand-kneading develops proper gluten structure for tender yet sturdy wrappers
- Resting dough allows gluten to relax for easier rolling and shaping
- Proper sealing technique prevents filling from leaking during cooking
These homemade perogies taste incredibly satisfying and bring Polish comfort food traditions to your dinner table.
The combination of creamy potato filling, tender dough, and rich onion butter sauce creates an unforgettable meal experience that rivals any Polish restaurant.
Easy Homemade Perogies
Ingredients
Equipment
Method
- Make the filling: Place potatoes and 1 tablespoon salt in a large pot. Add cold water to cover by 1 inch. Bring to boil, then reduce heat and simmer 15 minutes until tender.
- Mash potatoes: Drain potatoes and pass through potato ricer or mash until smooth. Immediately add 2 tablespoons butter, cheese, 1/4 teaspoon salt, and pepper. Mix well.
- Cool filling: Spread mixture on a tray, cover with plastic wrap pressed directly onto surface. Cool 30 minutes at room temperature, then refrigerate 1 hour until cold.
- Make dough: Heat water and 3 tablespoons butter until butter melts. Whisk flour and 1 teaspoon salt in large bowl. Make well in center, add butter mixture and beaten egg. Mix into shaggy dough.
- Knead dough: Turn onto lightly floured surface and knead 5 minutes until smooth. Wrap in plastic and rest 30 minutes.
- Roll and cut: Roll dough to 1/8-inch thickness. Cut into 3-inch circles. Gather scraps, re-roll and cut more circles.
- Fill perogies: Place 1 tablespoon filling in center of each circle. Wet edges with water, fold over and pinch to seal firmly.
- Make onion butter: Melt 2 tablespoons butter in skillet over medium heat. Add diced onion and 1/2 teaspoon salt. Cook 10-15 minutes until golden. Set aside.
- Boil perogies: Bring 3 quarts salted water to boil. Add 8-10 perogies and cook 5 minutes until floating. Reserve 1 cup cooking water, then remove perogies with slotted spoon.
- Finish with butter sauce: Melt 1 1/2 tablespoons butter in large skillet. Add cooked perogies, 1/3 of onion mixture, and 2 tablespoons reserved cooking water. Toss 1 minute until coated.
- Serve: Transfer to serving plate with all butter sauce. Garnish with parsley and serve with sour cream.