Potato Cheddar Perogies Recipe

Make dough

In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt. Make a well in the center. In a separate small bowl, beat 1 large egg with 1 cup milk and 2 tbsp melted butter. Pour the wet mixture into the well and stir with a fork until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is very sticky, add up to 2 tbsp more flour. Shape into a ball, wrap in plastic wrap or cover the bowl with a towel, and rest at room temperature for 30 minutes.

Roll and cut

After resting, divide dough into two pieces. Keep the unused piece covered. On a lightly floured surface, roll one piece to about 1/8 inch (3 mm) thickness. Using a round cutter about 3 inches (7–8 cm) in diameter (a glass or biscuit cutter), cut circles. Gather scraps, re-roll once and cut more circles. You should yield approximately 30–36 circles depending on thickness.

Boil potatoes

Place peeled and chunked potatoes (about 1.5 kg) in a large pot and cover with cold water. Add 1 tbsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced, about 12–18 minutes depending on size. Drain thoroughly and return to the warm pot for a minute to dry slightly.

Mash and combine

Mash the drained potatoes until smooth (use a potato ricer or masher). Stir in 3 tbsp unsalted butter and 1/4 cup milk or cream until creamy. Fold in 1 1/2 cups finely grated sharp cheddar, 2 tbsp finely chopped chives, 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Allow filling to cool enough to handle (warm is fine) before assembling perogies.

Fill rounds

Place one dough circle on your palm or a floured surface. Spoon about 1 to 1 1/2 teaspoons of the potato-cheddar filling into the center of each circle (enough to fill but not overstuff). Brush the edge of the dough lightly with water (use your finger). Fold the dough over to form a half-moon and press edges together to seal.

Seal edges

Crimp the edges with a fork or pinch and fold the edge to ensure a tight seal so filling won't leak. Place finished perogies on a lightly floured tray, not touching. Re-roll scraps and repeat until all dough and filling are used.

Boil perogies

Bring a large pot of salted water (add 1 tbsp salt) to a gentle boil. Reduce to a simmer so the water is not violently moving. Working in batches to avoid crowding, gently drop perogies into the water. Stir once gently to prevent sticking. When they float to the surface, cook for an additional 2–3 minutes to ensure filling is heated through. Use a slotted spoon to remove and drain on a towel-lined tray.

Pan-fry (optional, recommended)

Heat a large skillet over medium heat and melt 1–2 tbsp unsalted butter with 1 tsp vegetable oil (oil helps prevent burning). Add boiled perogies in a single layer (work in batches). Fry until the bottoms are golden brown, about 2–3 minutes, then flip and brown the other side, another 2–3 minutes. Add a little more butter between batches if needed. Transfer to a serving dish.

Arrange hot perogies on a platter. Serve with 1 cup sour cream and sprinkle 2 tbsp finely chopped fresh chives over the top. Additional melted butter may be drizzled over perogies if desired. Serve immediately.