Perogies

4.1
(114)
98 Reviews
15 Photos

These perogies can be boiled or fried in butter, which makes them tastier. Serve with sour cream or cottage cheese. I grew up on these delicious perogies. I like to triple the recipe and freeze some for later by freezing perogies in a single layer on a tray, then storing them in freezer bags.

Submitted by Doris
Updated on November 15, 2024
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15
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Prep Time:
45 mins
Cook Time:
5 mins
Total Time:
50 mins
Servings:
16
Yield:
16 perogies
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Ingredients

Original recipe (1X) yields 16 servings

Dough:

  • 2 cups all-purpose flour

  • ⅔ cup cold water

  • 1 large egg, beaten

  • 1 teaspoon salt

Potato Filling:

  • 5 pounds baking potatoes

  • 1 pound bacon

  • 1 cup shredded Cheddar cheese

  • salt and pepper to taste

Sauerkraut Filling:

  • ¼ pound bacon

  • 1 (32 ounce) jar sauerkraut - drained, rinsed and minced

  • 3 tablespoons sour cream

Directions

  1. Make dough: Combine flour, cold water, beaten egg, and salt in a bowl; mix until a smooth dough forms. Cover the bowl and set aside.

  2. Make potato filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and cook until tender, 25 to 35 minutes. Drain and mash in the pot until smooth.

  3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and stir into mashed potatoes. Stir in cheese; season with salt and pepper. Set aside.

  4. Make sauerkraut filling: Place bacon in the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain, crumble, and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.

  5. Roll dough out on a floured surface to 1/8- to 1/4-inch thickness. Cut out 3-inch circles with a cookie cutter or an upside-down drinking glass. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal.

  6. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook until they float, 4 to 5 minutes.

Recipe Tip

To save time, cook the bacon for the potatoes and the filling simultaneously, and start the bacon while the potatoes are still cooking.

164 home cooks made it!

Nutrition Facts (per serving)

376 Calories
20g Fat
40g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 376
% Daily Value *
Total Fat 20g 25%
Saturated Fat 7g 37%
Cholesterol 44mg 15%
Sodium 717mg 31%
Total Carbohydrate 40g 14%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 11g 21%
Vitamin C 22mg 24%
Calcium 77mg 6%
Iron 2mg 11%
Potassium 646mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.