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A classic. A crowd pleaser. These potato & cheddar perogies are packed with tons of cheesy flavour.
Ahhh potato & cheddar perogies. One heck of a popular Ukrainian dish. They are a carb, encased in a second carb so they are basically the perfect food. Plus cheese? Dreams do come true. I wrote an entire blog post about my love of perogies and several other Ukrainian dishes. Read the blog post here!
A dinner party, perhaps?
I love having guests over for dinner. And let me tell you, when they discover that perogies are on the menu, they are not mad about it. Potato & cheddar perogies are often the most loved item on the dinner table.
Whether you’re making these perogies for a crowd or for just you, (you deserve it, love) they will not disappoint. My suggestion? Drown them in sour cream and/or caramelized onions and they will be *chef’s kiss*.
Be sure to make my Perogy Dough recipe in preparation for this recipe!
Check out the recipe video below for a tutorial on how to make this cheesy perogy filling.
Potato & Cheddar Perogies
Ingredients
Filling
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic finely diced
- 1 lb russet potatoes cubed (and peeled if desired)
- 5 oz cheddar cheese shredded
- ¼ cup sour cream
- ¼ cup butter melted
- sea salt and pepper to taste
Additional Ingredients
- Perogy Dough*
- 1 tbsp olive oil optional
- 1 tbsp butter optional
Instructions
- Heat a skillet over medium heat and once it’s hot, add in the olive oil.
- Add in the onions and a pinch of salt. Sauté the onions until golden brown, about 20 minutes.
- Once the onions are browned, add the garlic to the skillet and sauté for about 1 more minute.
- Remove the skillet from the heat and set aside.
- Add your diced potatoes to a large pot and top with water and a few generous pinches of salt. Boil until tender, about 10 minutes.
- Once the potatoes are tender, drain and place in a medium to large bowl. While the potatoes are still hot, add in the sautéed onions and garlic, cheese, sour cream, butter, and season with salt and pepper to taste.
- Using a potato masher, hand-held mixer or a wooden spoon, combine the ingredients well. It’s fine if it’s still a bit chunky, I like my filling that way.
- Cover and set aside to cool completely. An hour in the fridge would be perfect.
- Cut the perogy dough in half. You will use half of the dough at a time so wrap up the remaining dough in the plastic wrap so it doesn’t dry out.
- Roll the dough to a thickness of 2mm and cut out rounds using a cookie cutter, perogy cutter, or a glass of some sort (a wine glass is a good option). Gather up the excess dough and knead into a ball. Cover with plastic wrap and let rest at least 30 minutes before you try rolling it out again.
- Place about 1-2 tbsp (depending on the size of your round) of your filling in the centre of a dough round, fold the dough over the filling and pinch the dough closed around the edges. When you are pinching the perogy closed, make sure there are no gaps or filling poking out or your perogy will fall apart when it boils.
- Place the perogy on a flour dusted baking tray and repeat with the rest of your filling.
- At this point, you can cook your perogies straight away or you can freeze them.
- If freezing, place the baking tray in the freezer for several hours or until perogies are frozen solid. Once frozen, place the perogies in a freezer bag and store in the freezer until you feel that perogy craving.
- To cook the perogies, heat a large pot of salted water until it’s boiling.
- Drop your desired amount of perogies into the boiling water. Once the perogies float to the top of the water, boil another 5 minutes.
- While your perogies are in their bath, heat a skillet over medium heat.
- When your perogies are nearly finished, add the oil and butter to the skillet.
- Drain the perogies.
- Transfer the perogies to the skillet and fry for about 3-5 minutes on each side or until golden brown.
- Serve with lots of sour cream.
