How to make PEROGEN (Jewish meat pies)

potato

🥗Healthier: cauliflower

💰Cheaper: mashed potato flakes

Cauliflower reduces carbs while maintaining a similar texture.

cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese lowers fat content while providing creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds protein and reduces fat.

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain and mash potatoes until smooth.

Mix mashed potatoes with cheese, chopped onion, and season with salt and pepper.

In a separate bowl, combine flour and egg to form a dough.

Knead the dough on a floured surface until smooth and elastic, about 5 minutes.

Roll out the dough to about 1/8 inch thick.

Cut dough into circles using a glass or cutter.

Place a spoonful of potato filling in the center of each circle.

Fold the dough over the filling and pinch the edges to seal.

Bring a pot of salted water to a boil.

Drop the perogen into the boiling water and cook until they float, about 3-5 minutes.

Remove perogen with a slotted spoon and drain.

Heat butter in a skillet over medium heat until melted.

Add perogen to the skillet and pan-fry until golden brown on both sides, about 3-4 minutes.

Cooking Techniques

Spice Level:

Allergens