There’s something deeply comforting about a plate of pillowy, cheesy, buttery perogies topped with a generous dollop of cool sour cream. This classic Russian potato and cheese perogies recipe is a staple in many Eastern European homes, where it’s more than just food—it’s a tradition. Whether made for a cozy family dinner, a festive gathering, or simply to stash in the freezer for later, these perogies bring a rustic charm and hearty flavor that’s impossible to resist. If you’ve been searching for a perogies recipe that truly delivers on authenticity and flavor, this is the one to keep in your back pocket.
Classic Russian Potato and Cheese Perogies with Sour Cream
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Main Course, Side Dish
Cuisine Polish, Russian, Ukrainian
Large Mixing Bowl for making the dough
Rolling Pin to roll out the dough thinly (a wine bottle works in a pinch)
Round cutter or glass (3-inch diameter) for cutting dough circles
Potato masher for smooth mashed filling
Large pot to boil the perogies
Slotted spoon for removing perogies from boiling water
Large skillet if you want to pan-fry your perogies for a crisp edge
Sheet pan for freezing or baking perogies in the oven
For the Perogies Dough
- 3 cups all-purpose flour plus extra for dusting
- 1 large egg
- 1/2 cup sour cream full-fat preferred
- 1/4 cup butter softened
- 1/2 tsp salt
- 1/4 cup cold water more if needed for consistency
For the Potato and Cheese Filling
- 4 large russet potatoes peeled and chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 cup ricotta cheese or farmer’s cheese
- Salt to taste
- Freshly ground black pepper
- 2 tbsp butter for mashing
For Serving
- Sour cream full-fat and chilled
- Chopped green onions or fresh dill
- Melted butter for drizzling
Make the Dough
In a large mixing bowl, whisk together flour and salt. Add the egg, sour cream, and butter. Mix until combined—then slowly add cold water, kneading gently until a smooth, elastic dough forms. Cover with a clean towel and let rest for 30 minutes.
Prepare the Filling
While the dough rests, boil the potatoes in salted water until fork-tender (about 15 minutes). Drain and mash with butter, cheddar, and ricotta until smooth. Season with salt and pepper. Let the filling cool before assembling the perogies.
Roll and Fill
Divide the dough into two portions. Roll out one piece at a time on a floured surface to about 1/8-inch thick. Cut circles using your cutter or glass.
Place about a teaspoon of the potato filling in the center of each circle. Fold the dough over into a half-moon shape and pinch the edges firmly to seal. If needed, wet the edge with a little water for a tighter seal.
Boil the Perogies
Bring a large pot of salted water to a boil. Drop in the perogies, a few at a time. They’re done when they float to the surface—usually around 3-4 minutes. Remove with a slotted spoon.
Pan-Fry or Bake (Optional)
You can enjoy your boiled perogies as-is, but for a bit of golden crispiness, sauté them in butter in a skillet over medium heat until lightly browned.
For a lazy pierogi recipe approach or baked variation, place the boiled perogies in a greased casserole dish, drizzle with melted butter, sprinkle with extra cheese or onions, and bake at 375°F for 15–20 minutes. This method also works well for a frozen perogies recipe—just bake straight from the freezer.
Pairings
These perogies are hearty enough to be a main course but pair beautifully with a few side dishes or accompaniments:
- Borscht (beet soup) – a classic pairing from russian dishes and Ukrainian cuisine. The earthy sweetness of beets balances the richness of the cheese and butter.
- Crispy bacon or kielbasa – pan-fried and served alongside for an extra dose of savory.
- Vinegar cucumber salad – a refreshing, tangy contrast to the warm, cheesy perogies.
- Sautéed onions and mushrooms – either as a topping or side dish, they add depth and a lovely umami layer.
For drinks, try a crisp lager, sparkling water with lemon, or a cold glass of kefir for an authentic Eastern European feel.
FAQs
1. What kind of potatoes work best for perogies?
Russet potatoes are the top choice for a traditional potato perogies recipe because they’re starchy and mash smoothly. Yukon Golds can also work but may produce a slightly creamier filling.
2. Can I freeze homemade perogies?
Absolutely. Place uncooked perogies in a single layer on a parchment-lined baking sheet and freeze. Once frozen, transfer to a zip-top bag. Boil straight from frozen—no need to thaw. This is the foundation of many frozen perogies recipe options.
3. How are perogies different from piroshki?
Perogies are dumplings, often boiled or pan-fried, while piroshki recipes typically involve a yeast-based dough and are baked or fried with a variety of fillings, from meat to cabbage to mashed potatoes. Still, they share the comforting soul of russian food recipes.
4. Is this more of a Russian or Ukrainian perogies recipe?
While both Russian and Ukrainian perogies recipes share common roots, the use of cheese and potatoes is particularly popular in Russian households. Some versions from Ukraine may include sauerkraut or more farmer’s cheese, making them distinct but closely related.
5. Can I make this with store-bought dough?
You can, but making the dough from scratch truly elevates the dish. That said, if you’re short on time, pre-made pierogies homemade dough or even empanada wrappers can work as a shortcut in a lazy pierogi recipe style approach.
