Baba’s Perogies: A Taste of Home

The scent of simmering potatoes always brings me back to Baba’s kitchen. Sunlight streamed through the window as she hummed, her hands a blur of motion, rolling dough and pinching perogies with practiced ease. These weren’t just dumplings; they were edible vessels of love, filled with creamy potatoes and tangy cheese, each bite a warm embrace and a cherished memory. It’s a taste I’ve tried to recreate for years, and now I’m excited to share her recipe with you.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Yield: About 30-40 perogies, depending on size
• Dietary Type: Vegetarian (Can be made Vegan with modifications – see Variations)

Ingredients

• For the Dough:
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • Approximately 1 cup water, added gradually
• For the Filling:
  • 4 cups mashed potatoes, prepared with butter and milk/cream (see notes)
  • 1 lb dry curd cottage cheese

Ingredient Notes:

• For the mashed potatoes, use your favorite recipe. I recommend using Yukon Gold potatoes for their creamy texture. Ensure they are well-seasoned with salt, pepper, and butter. You can also add a splash of milk or cream for extra richness.
• Dry curd cottage cheese is crucial for the right texture. Regular cottage cheese is too wet. If you can’t find dry curd, drain regular cottage cheese very well by pressing it in a cheesecloth.

Equipment Needed

• Large mixing bowl
• Rolling pin
• Pastry cutter or knife
• Large pot
• Slotted spoon
• Colander
• Clean kitchen towel
• Large skillet (optional, for serving with fried onions)

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Gradually add water, mixing with your hands until a dough forms that doesn’t stick to your fingers. You may not need all of the water, so add it slowly.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
3. Rest the Dough: Cover the dough with a damp cloth and let it rest for 10 minutes. This allows the gluten to relax, making the dough easier to roll.
4. Prepare the Filling: While the dough rests, ensure your mashed potatoes and dry curd cottage cheese are ready. Mix them gently. Taste and adjust seasoning as needed.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Be careful not to roll it too thin, or the perogies might tear during boiling.
6. Cut the Dough: Use a pastry cutter or knife to cut the dough into squares or circles, about 2-3 inches in size.
7. Fill the Perogies: Place a spoonful of the potato and cheese filling in the center of each square or circle.
8. Pinch to Seal: Fold the dough over the filling to form a triangle or half-moon shape. Pinch the edges tightly to seal, ensuring no filling escapes during cooking. You can also use a fork to crimp the edges for a decorative touch and extra sealing power.
9. Boil the Perogies: Bring a large pot of salted water to a rolling boil. Gently drop the perogies into the boiling water, a few at a time. Be careful not to overcrowd the pot, or they will stick together.
10. Cook the Perogies: Cook the perogies until they rise to the top of the water. Once they float, continue cooking for another 2-3 minutes. This ensures that the dough is cooked through.
11. Drain the Perogies: Use a slotted spoon to remove the cooked perogies from the pot and place them in a colander to drain.
12. Serve: Serve immediately with your favorite toppings.

Expert Tips & Tricks

• Dough Consistency: The dough should be firm but pliable. If it’s too sticky, add a little more flour. If it’s too dry, add a teaspoon of water at a time until it comes together.
• Preventing Sticking: To prevent the perogies from sticking together while boiling, add a tablespoon of oil to the water.
• Freezing Perogies: You can freeze uncooked perogies. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the boiling time.
• The Perfect Seal: A tight seal is essential to prevent the filling from leaking out during boiling. Make sure the edges are completely sealed by pinching them firmly. A little water on the edges can also help.

Serving & Storage Suggestions

Serve Baba’s perogies hot, ideally straight after boiling. Traditionally, they are served with fried onions, sour cream, or mushroom gravy. Other popular toppings include crumbled bacon, melted butter, and fresh dill.

Leftover cooked perogies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them in butter until golden brown and crispy. You can also reheat them in the microwave, but they will not be as crispy.

Cooked perogies can also be frozen. Spread them in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer bag. Reheat by boiling or pan-frying.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	10g	15%
Saturated Fat	5g	25%
Cholesterol	30mg	10%
Sodium	400mg	17%
Total Carbohydrate	50g	17%
Dietary Fiber	3g	12%
Sugars	5g	—
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Perogies: Substitute the dry curd cottage cheese with a vegan cheese alternative or a mixture of mashed white beans and nutritional yeast for a cheesy flavor. Use plant-based milk and butter in the mashed potatoes.
• Gluten-Free Perogies: Use a gluten-free flour blend for the dough. You may need to add a binder like xanthan gum to improve the texture.
• Savory Fillings: Experiment with different fillings such as sauerkraut and mushrooms, caramelized onions and potatoes, or spinach and feta cheese.
• Sweet Perogies: Fill the perogies with fruit fillings like blueberries, cherries, or apples. Serve with a dusting of powdered sugar or a dollop of whipped cream.

FAQs (Frequently Asked Questions)

Q: Why are my perogies falling apart when I boil them?
A: This is usually due to a weak dough or not sealing the edges properly. Ensure your dough is firm but pliable, and pinch the edges tightly. A little water on the edges helps create a stronger seal.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Allow it to come to room temperature before rolling.

Q: How do I prevent the perogies from sticking to the bottom of the pot?
A: Add a tablespoon of oil to the boiling water and stir gently to prevent sticking. Also, avoid overcrowding the pot.

Q: What’s the best way to reheat perogies?
A: Pan-frying in butter is the best way to reheat perogies, as it makes them crispy and golden brown. You can also microwave them, but they won’t be as crispy.

Q: Can I use regular cottage cheese instead of dry curd?
A: While you can, it’s not recommended. Regular cottage cheese is too wet and will make the filling soggy. If you must use it, drain it very well by pressing it in cheesecloth for several hours.

Final Thoughts

Making Baba’s perogies is a labor of love, but the reward is well worth the effort. These humble dumplings are more than just a meal; they are a connection to the past, a taste of tradition, and a symbol of warmth and family. I encourage you to try this recipe and share the love with your own family and friends. Don’t be afraid to experiment with different fillings and toppings to create your own signature version. And please, let me know how they turn out – I’d love to hear your stories and memories inspired by these delicious little pockets of joy!