Homemade Perogies with Potato Cheese Filling
Traditional Eastern European hand-rolled dumplings with a tender dough exterior and creamy potato-cottage cheese filling. These pillowy perogies are boiled until they float, then typically served with caramelized onions, sour cream, or mushroom gravy. A comfort food staple that showcases simple, quality ingredients and rewards the meditative work of hand-pinching each pocket closed. Perfect for family dinners, freezer-friendly for batch cooking.
Ingredients
- 3 cup all-purpose flourwhole wheat flour1:1dietary
may increase water slightly for dough consistency
- ½ teaspoon salt
- water
- 4 cup mashed potatoes, cooked and cooledmashed cauliflower1:1 ratio by volumedietary
reduces carbs; use well-drained cauliflower
- 1 lb dry curd cottage cheesericotta3/4 cupdietary/availability
creates slightly creamier filling
Instructions
- 1
Mix flour and salt in a bowl.
- 2
Add water gradually, mixing until a dough forms that doesn't stick to your fingers.
- 3
Knead dough thoroughly.
- 4
Cover with a damp cloth and rest for 10 minutes.
- 5
Roll dough out to 1/8 inch thickness.
- 6
Cut into squares or circles.
- 7
Fill each piece with mashed potatoes and cottage cheese.
- 8
Pinch edges closed to seal.
- 9
Boil in salted water until perogies rise to the surface.
- 10
Strain and transfer to serving dish.
- 11
Serve with fried onions, sour cream, mushroom gravy, or desired toppings.
Tips
Keep water additions gradual when making dough; you may not need the full amount depending on flour absorption and humidity.
Seal perogies thoroughly by pinching edges firmly, or they may burst open during boiling and leak filling.
Fry chopped onions in butter until deeply golden and sweet before serving for traditional presentation.
Good to Know
Uncooked perogies freeze well up to 3 months in single layer, then in freezer bag. Boil from frozen, adding 2-3 minutes to cooking time. Cooked perogies keep refrigerated up to 4 days.
Prepare and fill perogies up to 1 day ahead; refrigerate uncovered on parchment. Freeze for longer storage before boiling.
Serve hot with fried onions, sour cream, mushroom gravy, or melted butter. Pair with pickles and dill for traditional accompaniment.
Common Mistakes
Add water too quickly to avoid gluey, sticky dough that requires excess flour and tough perogies.
Don't skip the resting step to avoid elastic dough that shrinks when rolled.
Seal edges firmly to prevent filling leaking into boiling water and dough tearing open.
Substitutions
reduces carbs; use well-drained cauliflower
FAQ
Can I make the dough ahead?
Yes, prepare dough up to 1 day ahead. Wrap tightly and refrigerate. Bring to room temperature 15-20 minutes before rolling for easier handling.
How long can I keep uncooked perogies frozen?
Freeze uncooked perogies up to 3 months on a tray before bagging. Boil directly from frozen without thawing, adding 2-3 extra minutes to cooking time.
What if my dough is too sticky or too dry?
Add water one tablespoon at a time if too dry. If too sticky, dust with small amounts of flour while kneading. Dough should be smooth and not stick to clean hands.