My Baba’s Pyrohy (Perogies)

These homemade pyrohy (perogies) are a comforting classic, featuring a soft, pliable dough wrapped around a rich filling of mashed potatoes, sharp cheddar, and caramelized onions. The key to great perogies is the texture: the dough should be smooth and easy to seal, while the filling must be dry enough to hold its shape but moist enough to be flavorful. These dumplings are perfect for family dinners or holiday gatherings, offering a hearty, satisfying taste that warms the soul. Serve them boiled and topped with melted butter, or pan-fried for a crispy golden crust. They pair beautifully with sour cream, fried onions, or a sprinkle of fresh chives.

Cooking Method: Boiling, Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1619.7

Dietary: Vegetarian

Description

These homemade pyrohy (perogies) are a comforting classic, featuring a soft, pliable dough wrapped around a rich filling of mashed potatoes, sharp cheddar, and caramelized onions. The key to great perogies is the texture: the dough should be smooth and easy to seal, while the filling must be dry enough to hold its shape but moist enough to be flavorful. These dumplings are perfect for family dinners or holiday gatherings, offering a hearty, satisfying taste that warms the soul. Serve them boiled and topped with melted butter, or pan-fried for a crispy golden crust. They pair beautifully with sour cream, fried onions, or a sprinkle of fresh chives.

Directions

1
Make the dough: In a large bowl, combine the water, cooking oil, and egg; whisk until blended.
2
Add the flour and 1 teaspoon of the salt to the wet ingredients.
3
Knead the dough until it becomes smooth and soft, approximately 8 minutes.
4
Place the dough into a lightly oiled bowl, cover, and let it rest for 20 minutes.
5
Prepare the filling: In a separate bowl, combine the slightly cooled mashed potatoes and grated cheddar cheese.
6
In a skillet, saute the chopped medium onion in the butter until tender and translucent.
7
Add the sauteed onions to the potato and cheese mixture.
8
Stir in the remaining 1/2 teaspoon salt and pepper, mixing well.
9
Take small pieces of the rested dough and roll them out on a floured surface until very thin, about 1/8 inch thick.
10
Use a coffee mug or round cutter to cut out circular shapes from the rolled dough.
11
Place 1/2 to 1 teaspoon of the potato mixture into the center of each dough circle.
12
Fold the circle in half over the filling to create a half-moon shape.
13
Pinch the edges firmly to seal, ensuring no filling escapes during cooking.
14
Place the sealed perogies between two clean towels to prevent them from drying out while you finish assembling.
15
Bring a large pot of water to a boil.
16
Cook the perogies in batches of 6-8, dropping them into the boiling water.
17
Boil until the perogies float to the surface, indicating they are cooked through.
18
Remove cooked perogies from the water and place them in a casserole dish.
19
Drizzle melted butter or margarine over each batch to keep them from sticking together.
20
Repeat until all perogies are cooked.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1619.7kcal

% Daily Value *
Total Fat 48.9g76%
Saturated Fat 23.3g117%
Cholesterol 183.7mg62%
Sodium 7829.8mg327%
Total Carbohydrate 239.4g80%
Dietary Fiber 11.8g48%
Sugars 3.9g
Protein 49.3g99%

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

Read it online: https://www.chefs-mate.com/recipe/my-babas-pyrohy-perogies/