This Potato Cheddar Perogy recipe is a Canadian and American classic, with roots from Poland and Eastern Europe. Boiled or fried, served with sour cream, Potato and Cheddar dumplings are the perfect comfort food!
While you can buy perogies in grocery stores in North America, homemade perogies are always tastier! It’s not a difficult recipe, and great fun to make with the family. Well, who am I kidding, I hated making these as a kid, but loved eating them!
This Perogy recipe is just a version of Polish Pierogies, or Vareniki with one difference. Cheddar Cheese is not native to to Pierogies or Vareniki from the old country, but a North American addition. The cheese that is referred to in the old country Pierogies is a different cheese, not cheddar. Some recipes might even add fried bacon to the mashed potatoes, or serve with bacon as a garnish. Either way, it’s all delicious!
You can even double this recipe and freeze it on trays in the freezer. After the perogies are flash frozen, just throw them into a Ziplock bag for an easy dinner later in the month. It’s a family favorite, especially one that the kids will love! Bon Appetit! Приятного аппетита!
Potato Cheddar Perogy Recipe
This Potato Cheddar Perogy Recipe is a Canadian and American Classic dish with roots in Poland and Eastern Europe. Boiled or fried, served with sour cream, Potato and Cheddar dumplings, the perfect comfort food!
To make the dough
- 4 cups flour plus ¼ cup extra flour for kneading
- 2 small eggs
- 1 cup lukewarm water
- 1 teaspoon salt
- 1 tablespoon oil
For the filling
- 2½ lbs/1.2kg potatoes peeled and cubed
- 1 small onion
- 2 cups cheddar cheese grated
- salt and pepper to taste
Mix the flour and salt, place into a bowl and make a well in the centre.
Crack the eggs into the flour. Using a fork, stir the eggs into the flour.
Slowly add the water while kneading, until the dough forms a sticky ball.
Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 5 minutes.
Cover the dough with a bowl and allow to rest for about an hour. If you're in a hurry you can use after 30 minutes of rest, but an hour is best.
In the meantime, bring potatoes to a boil and cook until soft (about 15 minutes). Drain, allow to cool, mash until smooth and set aside.
Finely dice the onion. Fry in a frying pan with butter until caramelized. Add to the mashed potatoes.
Add the grated cheddar to the mashed potato mixture and mix it all together.
Roll out the dough about ⅛" thin on a lightly floured surface. Using a 3" cookie cutter, cut out circles. Remix, roll out and reuse the extra dough to make more circles. Cover the dough that you aren't using so it doesn't dry out.
Place about 2 teaspoons of potato and cheese filling in the centre of the circe. Carefully fold in half and pinch to seal the perogy shut. Careful not to have the filling touching the edges, or it will fall apart when cooking.
Place the perogies on a tray and freeze for at least 30 minutes. Place the individually frozen perogies into a Ziplock bag for an easy dinner later.
Bring a large pot of salted water to a boil. Place the perogies into the water and boil until they float to the top, about 5-7 minutes. Frozen perogies will take longer.
Serve tossed with butter, sour cream and caramelized onions.