Polish Perogies Recipe

All-purpose flour: This is the base for the dough, providing structure and texture.

Salt: Enhances the flavor of both the dough and the filling.

Warm water: Helps to bring the dough together and makes it pliable.

Vegetable oil: Used in both the dough and for frying the onions, adding richness.

Potatoes: The main ingredient for the filling, providing a creamy texture.

Onion: Adds a sweet and savory flavor to the potato filling.

Salt and pepper: Essential seasonings to enhance the overall taste of the filling.

When rolling out the dough, make sure to keep the surface well-floured to prevent sticking. Use a rolling pin to achieve an even thickness, ideally around ⅛ inch. This ensures that the perogies cook evenly and have a tender texture. If the dough feels too sticky, sprinkle a bit more flour on both the surface and the rolling pin.

• All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the dough healthier while still maintaining a similar texture.

• Salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed than table salt.

• Warm water - Substitute with warm vegetable broth: Vegetable broth can add a subtle depth of flavor to the dough.

• Vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and can add a richer flavor to the dough.

• Peeled and diced potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor and are packed with vitamins and antioxidants.

• Chopped onion - Substitute with leeks: Leeks provide a milder, sweeter flavor compared to onions and can add a unique twist to the filling.

• Vegetable oil - Substitute with coconut oil: Coconut oil can add a slight sweetness and a different flavor profile to the filling.

• Salt and pepper - Substitute with herb seasoning mix: An herb seasoning mix can add more complexity and depth of flavor to the filling.

• Allow the perogies to cool completely after cooking. This prevents condensation, which can make them soggy.
• Place the cooled perogies on a baking sheet in a single layer, ensuring they do not touch each other. This step is crucial to prevent them from sticking together.
• Freeze the perogies on the baking sheet for about 2 hours, or until they are solid. This flash-freezing method helps maintain their shape and texture.
• Once frozen, transfer the perogies to a freezer-safe bag or airtight container. Label the bag with the date to keep track of their freshness.
• Store the perogies in the freezer for up to 3 months. For best results, consume them within this time frame to enjoy their optimal flavor and texture.
• When ready to cook, do not thaw the perogies. Instead, boil them directly from frozen. This ensures they maintain their structure and do not become mushy.
• If you prefer to fry the perogies after boiling, ensure they are well-drained and patted dry to avoid splattering when they hit the hot oil.
• For storing cooked perogies in the refrigerator, place them in an airtight container. They will keep for up to 3 days.
• Reheat refrigerated perogies by frying them in a skillet with a bit of vegetable oil until they are heated through and golden brown.

• Stovetop Method: Heat a skillet over medium heat and add a bit of vegetable oil. Place the leftover perogies in the skillet and cook until they are golden and crispy on both sides. This method gives them a delightful crunch while keeping the filling warm and soft.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the perogies on a baking sheet lined with parchment paper. Lightly brush them with vegetable oil to prevent drying out. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Microwave Method: Place the perogies on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking and turning them halfway through. This method is quick but may not give the same crispy texture.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and add the perogies. Cover and steam for about 5-7 minutes until they are heated through. This method keeps them soft and moist.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Lightly coat the perogies with vegetable oil and place them in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through, until they are crispy and heated through.

• Large bowl: For mixing the flour and salt, and later combining with warm water and oil to form the dough.
• Skillet: Used to cook the onions until golden.
• Pot: For boiling the potatoes until tender.
• Pot: For boiling the perogies until they float.
• Rolling pin: To roll out the dough on a floured surface.
• Round cutter: To cut the rolled-out dough into circles.
• Spoon: To place a spoonful of filling in the center of each dough circle.
• Fork: To seal the edges of the perogies.
• Colander: To drain the boiled potatoes and later the cooked perogies.
• Knife: For peeling and dicing the potatoes, and chopping the onion.
• Masher: To mash the boiled potatoes.
• Measuring cups: For measuring the flour and water.
• Measuring spoons: For measuring the salt and vegetable oil.
• Towel: To cover the dough and let it rest.
• Floured surface: To roll out the dough.
• Spatula: For frying the boiled perogies in a skillet until golden.

Prepare the filling: Cook and mash the potatoes and sauté the onions a day ahead. Store them in the fridge to save time on the day of making perogies.

Use a food processor: Speed up the dough-making process by using a food processor to mix the flour, salt, water, and oil.

Batch cooking: Make a large batch of perogies and freeze them. This way, you can simply boil and fry them whenever you want a quick meal.

Pre-cut circles: Roll out the dough and cut it into circles in advance. Store them between layers of parchment paper to prevent sticking.