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A Trio of Temptations: Homemade Perogies with Three Delightful Fillings

My grandmother’s kitchen was a magical place, especially when perogies were on the menu. The scent of sautéed onions and buttery potatoes would fill the air, a promise of the comforting feast to come. I remember standing on a stool, attempting to mimic her deft fingers as she pinched and sealed each little pocket of deliciousness. While my early attempts were…rustic, to say the least, the memories of those shared moments, the laughter, and the love infused into every perogy remain some of my most cherished. Now, I’m excited to share this culinary tradition with you, elevated with three distinct fillings to tantalize your taste buds.

Recipe Overview

Prep Time: 3 hours
Cook Time: 1 hour
Total Time: 4 hours
Yields: 90 perogies
Dietary Type: Vegetarian (adaptable)

Ingredients

For the Dough:

8 cups all-purpose flour
4 teaspoons salt
1 1/2 cups milk
1 1/3 cups sour cream
2 eggs

For the Mushroom Filling:

2 small onions, finely chopped
4 tablespoons butter
4 cups chopped cooked mushrooms (Portobellini recommended for a stronger flavor)
1/4 teaspoon dill weed (optional)
4 egg yolks
1/2 teaspoon salt
1/2 teaspoon pepper

For the Potato and Roasted Garlic Filling:

2 1/2 lbs potatoes, peeled and cut up
1 tablespoon vegetable oil
20 cloves garlic, peeled and quartered
1/2 cup milk
1/3 cup cream cheese, softened
3/4 teaspoon salt
3/4 teaspoon pepper

For the Potato, Cheddar, Bacon, and Onion Filling:

2 1/2 lbs potatoes, peeled and cut up
6 slices bacon
1 large onion, finely chopped
1 1/2 – 2 cups shredded old cheddar cheese

Equipment Needed

Large mixing bowl
Medium mixing bowl
Small saucepan
Large pot
Potato masher
Baking sheets
Pastry brush
3-inch round cutter
Plastic wrap

Instructions

Prepare the Dough: In a large bowl, whisk together the flour and salt. In a medium bowl, whisk together the milk, sour cream, and eggs. Stir the wet ingredients into the dry ingredients just until a soft, rough dough forms.
Knead the Dough: Turn the dough out onto a lightly floured board and knead for about one minute, or just until smooth. Divide the dough into four equal quarters. Wrap each quarter tightly in plastic wrap. Let rest for 20 minutes. This resting period is crucial for relaxing the gluten, resulting in a more tender perogy.
Make the Mushroom Filling: Sauté the finely chopped onion in butter in a skillet over medium heat until tender and translucent. Add the chopped cooked mushrooms and cook together for about 10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly. Season with salt and pepper. Remove the skillet from the heat and beat in the egg yolks and optional dill weed. Chill the mushroom filling thoroughly in the refrigerator before using. This helps prevent the filling from becoming too runny during the perogy-making process.
Make the Potato and Roasted Garlic Filling: Cook the potatoes in a large pot of boiling salted water until tender. Drain the potatoes well and mash them until smooth. Meanwhile, in a small saucepan, heat the vegetable oil over medium-high heat. Add the peeled and quartered garlic cloves and reduce the heat to medium-low. Cook, stirring occasionally, for about 10 minutes, or until the garlic is tender and fragrant but not browned. Careful not to burn the garlic, as it will become bitter. Mash the roasted garlic cloves and add them to the mashed potatoes. Blend in the milk, softened cream cheese, salt, and pepper. Stir just until everything is smooth and well combined. Cool the potato and roasted garlic filling to room temperature before using.
Make the Potato, Cheddar, Bacon, and Onion Filling: Fry the bacon in a skillet over medium heat until very crisp. Remove the bacon from the skillet and place it on paper towels to drain. Once cooled, crumble the bacon into small pieces and set aside. Cook the potatoes in a large pot of boiling salted water until tender. Drain the potatoes well and mash them until smooth. Meanwhile, discard all but 1 tablespoon of the bacon fat from the skillet. In the remaining bacon fat, cook the finely chopped onion over medium heat until soft and translucent. To the hot mashed potatoes, add the shredded cheddar cheese. Mix until the cheese is melted and smooth. Add the cooked onion and crumbled crisp bacon to the cheesy mashed potatoes. Stir just until combined. Cool the potato, cheddar, bacon, and onion filling to room temperature before using.
Assemble the Perogies: On a lightly floured surface, roll out one of the quarters of dough into a 17-inch circle. Use a pastry brush to brush off any excess flour. Using a 3-inch round cutter, cut the dough into circles. Make the circles as close together as possible to minimize the amount of dough scraps that need to be rerolled, as the dough gets tougher each time you reroll it. Wrap the dough scraps in plastic wrap and place them back into the refrigerator to rest.
Fill and Seal: Choose to make all one type of perogy or adjust each filling recipe to make a variety. Place a rounded 1 teaspoon of filling in the center of each dough circle. Fold the dough over the filling to form a semicircle. Pinch the edges together firmly to seal, ensuring no filling can escape during cooking. Dust the perogy lightly with flour and place it on a baking sheet. Cover the perogies with a clean dish towel as you continue to make the perogies.
Repeat and Reroll: Once all four quarters of the dough have been used, reroll all the dough scraps and continue cutting, filling, and sealing until no filling remains.
Cook the Perogies: Bring a large pot of salted water to a gentle, slow boil. Carefully place the perogies in the boiling water, being careful not to overcrowd the pot. Cook the perogies until they float to the top of the water, which indicates that they are cooked through. Overcrowding the pot can lower the water temperature too much and cause the perogies to stick together.
Prevent Sticking: To prevent sticking once cooked, gently toss the perogies with a little vegetable oil or butter.
Serve or Freeze: Perogies may be served immediately with sour cream, fried onions, or other desired toppings. Alternatively, you can place the cooked perogies in a single layer on a baking sheet. Once cooled to room temperature, freeze the perogies until firm. Then, package the frozen perogies in freezer bags for longer storage.
Reheat: To reheat, either place the frozen perogies in gently boiling water until heated through, or place the frozen perogies in a frying pan with a little butter or oil and fry on both sides until golden brown and heated through.

Expert Tips & Tricks

For a smoother mashed potato filling, use a ricer instead of a potato masher.
Don’t overfill the perogies, as this can cause them to burst during cooking.
If the dough becomes too sticky, add a little more flour, one tablespoon at a time, until it becomes manageable.
To prevent the perogies from sticking to the baking sheet while freezing, line the baking sheet with parchment paper.

Serving & Storage Suggestions

Serve perogies hot, topped with sour cream, caramelized onions, bacon bits, sautéed mushrooms, or a dollop of applesauce for a sweet and savory contrast. Leftover cooked perogies can be stored in an airtight container in the refrigerator for up to 3 days. Frozen perogies can be stored in freezer bags for up to 3 months. Reheat refrigerated perogies in a skillet with butter or oil, or in a microwave.

Nutritional Information

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	10g	15%
Saturated Fat	5g	25%
Cholesterol	50mg	17%
Sodium	400mg	17%
Total Carbohydrate	30g	10%
Dietary Fiber	2g	7%
Sugars	3g	–
Protein	8g	16%

Variations & Substitutions

Gluten-Free Perogies: Use a gluten-free all-purpose flour blend for the dough. You may need to add a binder like xanthan gum to improve the dough’s texture.
Vegan Perogies: Substitute plant-based milk and sour cream for the dairy. Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or applesauce (1/4 cup per egg). Omit the cheese and bacon in the Potato, Cheddar, Bacon, and Onion Filling, and use vegan bacon bits instead.
Different Fillings: Get creative and experiment with other fillings, such as sauerkraut, cottage cheese, spinach and feta, or even sweet fillings like fruit preserves.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, the dough can be made a day in advance and stored in the refrigerator. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.

Q: How can I prevent the perogies from sticking together during cooking?
A: Avoid overcrowding the pot and gently stir the perogies occasionally as they cook. Tossing them with a little oil or melted butter after cooking will also help prevent sticking.

Q: Can I bake the perogies instead of boiling them?
A: While boiling is the traditional method, you can bake them for a crispier texture. Brush the perogies with melted butter or oil and bake at 375°F (190°C) for 20-25 minutes, or until golden brown.

Q: What is the best way to reheat frozen perogies?
A: You can reheat frozen perogies by boiling them until heated through, or by frying them in a skillet with butter or oil until golden brown and heated through.

Q: Can I freeze uncooked perogies?
A: Yes, you can freeze uncooked perogies. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag for longer storage. Cook them directly from frozen, adding a few extra minutes to the cooking time.

Final Thoughts

Now it’s your turn to create your own perogy memories! Gather your loved ones, roll up your sleeves, and embark on this delicious culinary adventure. Don’t be afraid to experiment with different fillings and toppings to create your signature perogy masterpiece. And most importantly, enjoy the process of making and sharing these comforting and delightful dumplings. I’d love to hear about your experience, so please share your feedback and variations in the comments below! Perhaps pair these perogies with a crisp, cold beer or a light, refreshing salad for a complete and satisfying meal. Happy cooking!

Perogies With 3 Different Fillings Recipe