This Recipe is for the true Authentic taste of Old Fashioned Polish Perogies
As a child who lived 3000 km from one of her Grandmothers, that precious time spent with my paternal grandmother was cherished. I can remember when she would come and stay with us, I would feel like I was on cloud nine. I would rush home daily to see what she’d been up to; excited of her mere presence in our home. To have her around was vibrant and magical from the moment she stepped off the plane. I remember being mesmerized by the way she talked and the stories she always told us. She was after all, a Polish Immigrant. Coming from a world I was unfamiliar with, and eager to learn about.
The one thing I remember very well was her Perogies. Although her and my dad would indulge in ones made with sauerkraut, and I still cannot wrap my head or my lips around that one; I was a HUGE fan of her potato and cheddar perogies. Toss them in some bacon and fried onion and you’ve got a recipe for sensory bliss!
Handmade from the Heart
Now, not that I didn’t look forward to my mom’s home cooked meals on a regular basis. I sure did! But, what a treat it was to come home and find out my grandmother had cooked up a batch of those delicious handmade Polish perogies. It was like scoring the jackpot. Happy heart and happy tummy!
A Tradition to Embrace
It comes as no surprise to me that my daughter’s absolute number one favourite food is homemade perogies. If it was an option I’m certain she would eat them daily. However, since I’m not willing to make them everyday, we will have to settle on these being a regular tradition in our home. One that will take me on a stroll to those childhood visits with my grandma and create lasting memories for my family. I’m so sorry grandma/babcia but you were the end of the line for the sauerkraut ones!
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Old Fashioned Polish Perogies
Just like grandma's/babcia's. These Polish Perogies are a tradition to uphold. Easy dough to come together. Can make ahead and freeze.
Ingredients
Potato/cheddar filling
- 10 Yellow Flashed potatoes peeled
- 1.5 tsp Salt
- 1.5 cups Shredded Cheddar Cheese
- 1/2 tsp Onion Powder
- 1/4 tsp Pepper
- 1/4 Cup Milk
- 3 tbsp Butter
For the Dough
- 4.5 cups Flour
- 2 tsp Salt
- 1 500 gram tub Sour Cream
- 2 Eggs, Reserve the egg white
- 1 Egg Yolk
- 2 tbsp Olive oil
- 3 tbsp Melted Butter
For Serving
- 2 Cups Chopped onion
- 1/4 Cup Butter
- 300 grams High Quality lean Bacon
Instructions
Make the Dough
- Add the flour and salt to a large mixing bowl and lightly mix.
- Add in the Oil, Butter, Sour Cream, Eggs and Egg yolk. Stir them into the flour mixture until the dough comes together.
- Leave in the bowl and cover with a tea towel to let rest. Alternatively put in the fridge if you are making ahead for the next day.
Make Filling
- Peel and boil the Potatoes in 1.5 tsp of salt until soft
- Drain and mash your potatoes, adding the cheese, butter, milk, onion powder and pepper while the potatoes are still warm. Set aside.
Cook
- Separate dough into workable balls and roll out individually on a floured surface as thin as possible but still manageable without tearing.
- Cut Perogies with a circle cookie cutter.
- Using a small cookie scoop. Add a scoop of filing to each dough circle.
- Fold over into a half circle and seal with a mixture of the remaining egg white with some water.
- Place on a cookie sheet and place in the freezer while you work on your next batch.
- Cook from frozen in boiling water until Perogies float to the top.
- Add them to your pan of frying onions, bacon and butter as the Perogies come out of the boiling water.
Serve
- In small batches, fry chopped bacon adding onions and butter after the bacon has browned up.
- Toss in the cooked Perogies in batches about 15 at a time.
- Dump into a serving bowl and continue working in batches.
- Alternatively you can do smaller batches and not cook all the Perogies at once. If so, you will only need enough bacon and onion mixture for the amount of Perogies you are cooking.
- Enjoy!
Nutrition Information:
Yield: 10 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Joyce
Yum! I love perogies! Must try!
Dawn - Girl Heart Food
You know I’ve never made perogies, but I’ve always wanted to. They look so delicious and a perfect comfort food meal, especially on a cold fall day. These are on my list of things to make 🙂 Have a great weekend!
Denise from Urb'n'Spice
Comfort food at its best, perogies have to be one of my favourites as well. I love your step by step photos, Christy. Thank you for sharing your wonderful memories and this treasured recipe with us.
Dana
Girrrrrrrl! I love love love homemade pierogi! My grandmother is Ukrainian, so my childhood was full of these pillowy goodies and making them today triggers some real heartwarming nostalgia. In fact, my parents just visited me here in Raleigh, NC last week and guess what we made a huge batch of from scratch? 😉
Though I don’t mind the sauerkraut ones, I would never choose one of those over a classic potato and cheddar. And when people talk about “dessert pierogi”… I just want to flip a table.
Markus Mueller | Earth, Food, and Fire
These look so good! I’ve been meaning to make some from scratch but I personally don’t have a good perogie dough recipe..proboem solves now! I felt like cheating and using wonton skin to wrap the filling..but then its just a dumpling haha. Excited to try these out!
Bernice Hill
So comforting! I still haven’t found a perogy dough recipe that works for me…I have heard that resting the dough is also important. I didn’t grow up making perogies but I sure grew up eating them!
Thanks for sharing your family’s recipe!