potato and cheese perogies recipe

Written BySheba G Updated On
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The Best potato and cheese perogies recipe

I have been making these potato and cheese perogies for years, and they are always a hit with my family. The kids love helping me fill and fold them, and my husband says they remind him of his grandmother’s cooking. This recipe is perfect for a cozy weeknight dinner or a special holiday meal. They are filling and satisfying, and you can feel good about serving them because they are made with simple, wholesome ingredients like potatoes and cheese.

These perogies are not just delicious but also a great way to use up leftover mashed potatoes. The combination of creamy potato filling and melted cheese wrapped in a soft dough is simply irresistible. I love that I can make a big batch and freeze them for later. They are a comforting, homemade meal that brings everyone to the table.

Classic Potato and Cheese Perogies

4.9 from 1993 votes

Soft, pillowy dumplings filled with a creamy mixture of potatoes and cheddar cheese. These perogies are boiled then pan-fried for a golden, crispy exterior.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 large egg
1 cup sour cream
1/4 cup unsalted butter, melted
1/4 cup warm water

For the Filling

2 cups mashed potatoes (about 4 medium potatoes)
1 1/2 cups shredded cheddar cheese
1/4 cup finely chopped onion
2 tablespoons butter
Salt and pepper to taste

For Cooking and Serving

2 tablespoons butter for frying
Sour cream for serving
Chopped chives or green onions for garnish

👨‍🍳Directions

1Make the dough: In a large bowl, whisk together flour and salt. Make a well in the center and add the egg, sour cream, melted butter, and warm water. Mix with a fork until a shaggy dough forms.
2Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
3Make the filling: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
4In a bowl, combine the mashed potatoes, shredded cheddar cheese, and cooked onions. Season with salt and pepper to taste. Mix well and set aside.
5Divide the rested dough into two pieces. On a floured surface, roll out one piece to about 1/8-inch thickness. Use a 3-inch round cutter to cut out circles.
6Place a heaping teaspoon of filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal. You can crimp the edges with a fork for a decorative touch.
7Repeat with the remaining dough and filling. Place the finished perogies on a floured baking sheet.
8Bring a large pot of salted water to a boil. Carefully drop in the perogies in batches, making sure not to overcrowd the pot. Cook for 3-4 minutes, or until they float to the surface.
9Remove the cooked perogies with a slotted spoon and let them drain.
10In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the boiled perogies in a single layer and cook for 2-3 minutes per side, until golden brown and crispy.
11Serve immediately with sour cream and a sprinkle of chives or green onions.

🔧Equipment

Large mixing bowl
Rolling pin
3-inch round cookie cutter or glass
Large pot
Skillet
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 70mg🧂Sodium: 520mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 12g

📝Notes

For a make-ahead option, freeze the uncooked perogies on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time. You can also use a potato ricer for extra smooth mashed potatoes.

Watch Video Of How Classic Potato and Cheese Perogies Works

These potato and cheese perogies are a warm and comforting dish that always brings my family together. Whether for a holiday dinner or a simple Sunday supper, they are a reliable and delicious choice. I hope this recipe becomes a favorite in your home too.

❓ Frequently Asked Questions About Potato and Cheese Perogies

1. Can I use a different type of cheese?

Yes, you can substitute cheddar with mozzarella, Colby Jack, or even a mix of cheeses. For a sharper flavor, try aged cheddar or Parmesan.

2. How do I prevent the perogies from sticking together?

Make sure to dust your work surface and the finished perogies with plenty of flour. Also, do not overcrowd the pot when boiling them. Adding a little oil to the boiling water can also help.

3. Can I bake these perogies instead of frying them?

Yes, you can. After boiling, place the perogies on a greased baking sheet, brush with melted butter, and bake at 400°F for about 15-20 minutes until golden brown.

4. How long do homemade perogies last in the fridge?

Cooked perogies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet with a little butter.

5. Can I make the dough without sour cream?

Yes, you can substitute the sour cream with an equal amount of plain Greek yogurt or even buttermilk for a slightly different texture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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