Grandma’s Polish Perogies – Grandma’s Polish Perogies is a beloved family recipe that has been passed down through generations. These pillowy pockets of deliciousness are a classic Polish dish made with a simple, yet flavorful combination of ingredients. The dough is made with a mixture of flour, sour cream, and eggs, which gives it a tender texture. The filling is a mixture of mashed potatoes and cheese, which is seasoned with onion salt and pepper to add a savory kick. This recipe is perfect for anyone who loves comfort food and wants to try something new.
My family has been making Grandma’s Polish Perogies for as long as I can remember. When I was a child, I would watch my grandmother make the dough from scratch, rolling it out on a floured surface with such ease and precision. As I got older, I started to help her with the process, and eventually, I learned to make them on my own. Now, my husband and I make these perogies together, and it has become a beloved tradition in our little family. We love to experiment with different fillings, but nothing beats the classic combination of potatoes and cheese. Whenever we make these perogies, we are transported back to our childhoods and the memories we made with our families.
Why This Recipe Is a Must-Try?
- This recipe is a classic Polish dish that has been passed down through generations.
- The dough is made with a simple combination of flour, sour cream, and eggs, which gives it a tender texture.
- The filling is a mixture of mashed potatoes and cheese, which is seasoned with onion salt and pepper to add a savory kick.
- This recipe yields 60 perogies, making it perfect for a family dinner or meal prep.
- Perogies can be frozen and stored for later use, making them a convenient and delicious option for busy weeknights.
Ingredients:
- 900g (4 1/2 cups) all-purpose flour
- 2 teaspoons salt
- 28g (2 tablespoons) butter, melted
- 480g (2 cups) sour cream
- 2 eggs
- 1 egg yolk
- 30ml (2 tablespoons) vegetable oil
- 8 baking potatoes, peeled and cubed
- 120g (1 cup) shredded Cheddar cheese
- 30g (2 tablespoons) processed cheese sauce
- Onion salt, to taste
- Salt and pepper, to taste
Directions:
In a large bowl, mix together the flour and salt. In a separate bowl, whisk together the melted butter, sour cream, eggs, egg yolk, and vegetable oil.
Add the wet ingredients to the flour mixture and stir until well combined. Cover the bowl with a towel and let it rest for 15 to 20 minutes.
While the dough is resting, boil the peeled and cubed potatoes in a pot of water until they’re tender (about 15 minutes). Drain the potatoes and mash them with the shredded Cheddar cheese and cheese sauce. Season the mixture with onion salt, salt, and pepper, and set aside to cool.
After the dough has rested, separate it into two balls. Roll out one ball at a time on a lightly floured surface until it’s thin enough to work with, but not too thin that it tears.
Cut the dough into circles using a cookie cutter, perogies cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center of each circle.
Fold the circles over into half-circles and press the edges to seal them. Place the perogies on a cookie sheet and freeze them. Once frozen, transfer them to freezer storage bags or containers.
To cook the perogies, bring a large pot of lightly salted water to a boil. Drop the perogies in one at a time. When they float to the top, they’re done. Be careful not to boil them for too long, or they’ll become soggy. Use a slotted spoon to remove them from the water. Serve them hot with your favorite toppings. Enjoy!
Notes:
- This recipe makes a large batch of perogies, so feel free to freeze any leftovers for later.
- When rolling out the dough, make sure not to roll it too thin or it will tear when you try to fill it.
- You can use any kind of potato for the filling, but make sure they’re cooked until they’re tender.
- Serve these perogies hot with sour cream, bacon bits, or chives as toppings.
In conclusion, Grandma’s Polish Perogies are a delicious and comforting dish that will transport you straight to Eastern Europe. These little pockets of goodness are filled with creamy mashed potatoes and savory cheeses, making them the perfect comfort food for any occasion. With a little bit of practice, anyone can master the art of making perogies from scratch and impress their friends and family with this classic dish. So why not give it a try? Gather your ingredients, roll up your sleeves, and start cooking. Your taste buds will thank you!
FAQ
How long do the perogies last?
The perogies can be kept in the freezer for up to 3 months. Make sure to store them in a freezer-safe container or bag to avoid freezer burn.
Can I make the dough ahead of time?
Yes, you can make the dough up to 24 hours in advance and store it in the fridge in an airtight container or wrapped in plastic wrap.
What can I substitute for sour cream?
You can substitute Greek yogurt or buttermilk for the sour cream in this recipe. However, keep in mind that it may alter the taste slightly.
Can I use different fillings?
Absolutely! Perogies can be filled with a variety of ingredients, such as sauerkraut, ground meat, or mushrooms. Feel free to experiment and find your favorite combination!
How do I prevent the perogies from sticking together?
Make sure to brush a little water around the edges of the perogies circles before folding them over. This will help seal the edges and prevent the perogies from opening up during cooking.
Grandma’s Polish Perogies
Ingredients
- 900 g 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 28 g 2 tablespoons butter, melted
- 480 g 2 cups sour cream
- 2 eggs
- 1 egg yolk
- 30 ml 2 tablespoons vegetable oil
- 8 baking potatoes peeled and cubed
- 120 g 1 cup shredded Cheddar cheese
- 30 g 2 tablespoons processed cheese sauce
- Onion salt to taste
- Salt and pepper to taste
Instructions
- In a large bowl, mix together the flour and salt. In a separate bowl, whisk together the melted butter, sour cream, eggs, egg yolk, and vegetable oil.
- Add the wet ingredients to the flour mixture and stir until well combined. Cover the bowl with a towel and let it rest for 15 to 20 minutes.
- While the dough is resting, boil the peeled and cubed potatoes in a pot of water until they're tender (about 15 minutes). Drain the potatoes and mash them with the shredded Cheddar cheese and cheese sauce. Season the mixture with onion salt, salt, and pepper, and set aside to cool.
- After the dough has rested, separate it into two balls. Roll out one ball at a time on a lightly floured surface until it's thin enough to work with, but not too thin that it tears.
- Cut the dough into circles using a cookie cutter, perogies cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center of each circle.
- Fold the circles over into half-circles and press the edges to seal them. Place the perogies on a cookie sheet and freeze them. Once frozen, transfer them to freezer storage bags or containers.
- To cook the perogies, bring a large pot of lightly salted water to a boil. Drop the perogies in one at a time. When they float to the top, they're done. Be careful not to boil them for too long, or they'll become soggy. Use a slotted spoon to remove them from the water. Serve them hot with your favorite toppings. Enjoy!
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