Perfect Homemade Potato Perogies

If you're looking to add a comforting, homemade touch to your meals, look no further than potato perogies. These little dumplings, filled with creamy mashed potatoes and cheese, are a beloved classic in many kitchens. While they might seem a bit daunting to make from scratch, I’m here to guide you through each step to ensure you get perfect perogies every time.

Ingredients

Dough:

• 4 ½ cups all-purpose flour

• 2 teaspoons salt

• 2 cups sour cream

• 2 large eggs

• 1 egg yolk

• 2 tablespoons melted butter

• 2 tablespoons vegetable oil

Filling:

• 8 baking potatoes, peeled and cubed

• 1 cup shredded Cheddar cheese

• 2 tablespoons processed cheese sauce

• Onion salt, to taste

• Salt and pepper, to taste

Instructions:

1. Prepare the Dough: In a large bowl, combine flour and salt. In a separate bowl, whisk together sour cream, eggs, egg yolk, melted butter, and vegetable oil. Gradually mix the wet ingredients into the flour until a cohesive dough forms. Cover the bowl with a towel and let it rest for 15-20 minutes.
   

2. Prepare the Filling: Place the cubed potatoes in a pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes and mash them while still hot. Mix in the shredded Cheddar cheese and cheese sauce. Season with onion salt, salt, and pepper to taste. Allow the mixture to cool.
   

3. Assemble the Perogies: Divide the dough into two balls. On a lightly floured surface, roll out one ball at a time to about 1/8 to 1/4 inch thickness. Cut into 3-4 inch circles using a cookie cutter, pierogi cutter, or glass. Brush a small amount of water around the edges of each circle. Spoon a generous amount of filling onto each circle. Fold the dough over to form half-moons and press the edges to seal. For a decorative touch, use a fork to crimp the edges.
   

4. Freeze the Perogies: Arrange the assembled perogies on a cookie sheet and freeze until solid. Transfer to freezer bags or containers for long-term storage.
   

5. Cook the Perogies: Bring a large pot of salted water to a boil. Gently add the frozen perogies in batches. Cook until they float to the surface, about 5 minutes. Avoid overcooking to prevent sogginess. Remove with a slotted spoon.

Feel free to garnish them with your favorite toppings or serve with a side of sour cream and chives. Enjoy!