Cheddar & Potato Perogies
By Chef Max Straczek
This recipe simplifies a staple of the Polish diet and a dish loved around the world...
1 hr, 20 min prep time
30 min cook time
Serves 8
Why we like it
Perogy…Pierogi… Pierogy… Pyrohy… no matter how you spell or pronounce it, the fillings for Poland’s national dish are almost endless.
Perogies may seem like a simple, yet satisfying dish, but they can be easily elevated with the right combination of fillings and toppings.
In this recipe, we’re going with the classic combination of potatoes, cheddar, onions, and bacon wrapped inside a thin dough that is first boiled, then fried to perfection!
If that doesn’t sound delicious to you, I’m not sure we can be friends…
Just joking… or are we??
Ingredients
Preparation Notes
Setting up a perogy assembly line can not only streamline the preparation process but also be a fun activity for the whole family.
Once the dough and filling have been made, assign someone the task of cutting the dough into circles, another person to add the filling to each circle, and a willing participant to fold and pinch each dumpling closed.
Additionally, uncooked perogies can be kept in the refrigerator overnight or in the freezer for a future meal.
Making the recipe
Step 1
Make the dough
- On a clean work surface, make a mountain out of the flour, and season with salt.
- With your fingers, create a large well in the middle.
- Crack, then whisk the eggs in a small bowl, and pour into the centre of the well.
- Using a fork or spoon, gradually incorporate the egg into the surrounding flour, while maintaining the structure of the well.
- Add water to the well and continue to bring in more and more flour until a dough begins to form.
- With your hands, fold in any remaining flour. If necessary, add additional water to loosen the mixture.
- Continue to knead the dough into a more solid ball.
- Cover with plastic wrap and allow to rest in the refrigerator for at least 30 minutes.
Step 2
Make the filling
- While the dough is resting, peel and slice the potatoes into 1-inch pieces.
- Place sliced potatoes into a large pot, cover with salted water, and bring to boil.
- Simmer until potatoes are fork tender, about 15 minutes, then drain, mash, and allow to cool.
- Cut cheddar into 1-inch pieces. Combine with mashed potatoes, thinly sliced green onions, bacon bits, salt, and parmesan in a large bowl.
Step 3
Make the dumplings
- Take the rested dough out of the refrigerator. On a floured surface, roll it out to a 1mm thickness.
- Using a wide-mouthed glass, or cookie cutter, cut the dough into circles.
- Place 1 tablespoon of filing in the centre of each circle.
- Wet one half of each circle with a few drops of water. Fold the dough over the filling, and pinch around the edges to seal each dumpling.
Step 4
Boil the dumpling
- Bring a large pot of salted water to a simmer.
- Working in batches, boil a few dumplings at a time.
- Once the dumplings float on the surface, let them hang out for 1-2 minutes, then remove each from the water with a slotted spoon.
- Allow the perogies to cool, while boiling the remaining batches.
Step 5
Optional toppings
- Thinly slice the onions and cabbage. Sauté with butter over a medium heat until softened.
- Add minced garlic and continue cooking until the onions are golden brown.
- Remove toppings from the pan. Deglaze with white wine to remove any stuck bits.
- Return the toppings to the pan. Allow the wine to reduce, then set the toppings aside.
Step 6
Fry & serve
- Melt butter in the pan. Add a few perogies at a time, making sure not crowd the pan. Cook until browned on both sides.
- Return the onion, cabbage, and garlic mixture to the pan for a minute to reheat. Add green onions and a handful of raw, thinly sliced cabbage.
- Plate the perogies, garnished with the reheated toppings, and enjoy with sour cream!
