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Classic Russian Potato and Cheese Perogies with Sour cream

Classic Russian Potato and Cheese Perogies with Sour Cream

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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Polish, Russian, Ukrainian
Servings 6

Equipment

  • 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

Ingredients
  

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

Instructions
 

Make the Dough

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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)

  1. 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.
  2. 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.