How to Make Grandma's Polish Perogies | Allrecipes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage adds flavor at a lower cost.

cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in fat and calories, while ricotta is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

Add 2 tbsp of salt to 4.5 cups of flour in a large bowl and stir together.

In a separate bowl, whisk together 2 tbsp of melted butter, 2 cups of sour cream, 2 eggs, 1 egg yolk, and 2 tbsp of vegetable oil.

Add the wet ingredients to the dry and stir until well blended.

Cover the mixture with a kitchen towel and let it rest for 15 to 20 minutes.

Place 8 peeled and cubed baking potatoes into a large pot and cover with cold water.

Season the water with salt and bring it to a boil over medium-high heat.

Reduce the heat to medium and simmer the potatoes until tender, about 15 minutes.

Drain the cooked potatoes and add 1 cup of shredded cheddar cheese, 2 tsp of cream cheese, onion salt, and ground black pepper.

Mash the mixture together until smooth and set aside to cool.

Divide the dough into two balls and roll each one out on a floured surface to a thickness between 1/8 and 1/4 inch.

Cut the dough with a cookie cutter or a glass that is 3 to 4 inches in diameter.

Brush the outside of the dough with a little bit of water and add a spoonful of the filling to the center.

Fold the dough over to form half circles and press the edges together to seal.

Use a fork to crimp the edges for a decorative look.

Repeat with the remaining dough and filling.

Freeze extra perogies on a parchment paper lined baking sheet to prevent them from bursting open during cooking.

Bring a large pot of lightly salted water to a boil.

Lower the perogies into the water in batches and cook until they float to the top, about 5 minutes.

Be careful not to overcook them or they'll become soggy.

Serve the perogies with a dollop of sour cream or sauté them in oil and serve with caramelized onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens