a recipe for Manhattan clam chowder that features clams, vegetables, and a touch of spice. The next day, it tastes even better.
| Prep Time: | 1 hr |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 20 |
| Yield: | 60 perogies |
Ingredients
- 4 ½ cups all-purpose flour
- 2 teaspoons salt
- 2 cups sour cream
- 2 eggs
- 1 egg yolk
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 8 baking potatoes, peeled and cubed
- 1 cup shredded Cheddar cheese
- 2 tablespoons processed cheese sauce
- 1 pinch onion salt, or to taste
- salt and pepper to taste
Instructions
- Prepare the dough: Stir together flour and salt in a large bowl. Whisk together sour cream, eggs, egg yolk, butter, and oil in a separate bowl. Stir the wet ingredients into the flour until well blended and the dough comes together. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Meanwhile, prepare the filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
- Drain potatoes, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt, and pepper. Set aside to cool.
- Separate pierogi dough into two balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears, between 1/8- and 1/4-inch thick. Cut into circles using a cookie cutter, pierogi cutter, or a glass, 3- to 4-inches in diameter.
- Assemble the perogies: Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges with fingers, or use a fork for crimped edges.
- Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top, about 5 minutes. Do not boil too long, or they will be soggy. Remove with a slotted spoon.
- For best results, choose potatoes that have as little water in them as possible such as russets.
- Choose a rolling pin that is very heavy — it will be easier to roll out the dough.
- The perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 351 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Followed mostly. Needed an extra 1/4 cup of flour. Added onion powder, garlic powder, 1tsp of garlic and 1/4 onion minced and sautéed to the filling. Next time I’ll up the onion/garlic, all seasonings and add sour cream/milk as it was a bit dry. 6 potatoes would’ve been enough. Boiled them frozen for abt1hr after making until they floated plus 30secs or so. Then sautéed on onion/garlic/butter. Ate with sour cream. Was tasty
Yummy this will be my forever recipe
I love your recipe just as is.Why change it you have your recipe perfect.
I used yogurt instead of sour cream for less calories. Did raw ground pork, beef, onions, carrots and stuff filling. Nice dough.
TO Alkie, My husbands Grandma made her pierogies with Dry Bakers cheese. I think I have the recipe for the filling but Never had her dough recipe. I am going to try this dough since it got some good reviews.
I made this for my polish husband’s family, about 30 of them. To this day, they still rave about *my* peirogies and ask for the recipe. I made the dough exactly as the recipe which is what they were so amazed with. For the filling I did half of the peirogies as suggested in the recipe and the other half a mushroom-kraut filling i found. They were both gone super quick. If you want authentic peirogies – or at least the best dough according to my polish inlaws, this is the recipe for you.
I would give this recipe a 4.5. Suggested changes: I found the dough to be very sticky so would increase the flour to 5 cups. I boiled the potatoes whole for 30 mins until fork tender then peeled and riced them. Also, I added 1 medium finely chopped onion, which I sauteed in 1 T of butter, to the filling. Lastly, I added 2 t of onion powder and 1/2 t garlic powder to the filling. Makes them less bland and more like the brand name pierogis you can buy.
I find Perogies made with potatoes and the dough are too starchy. I fill them with Italian sausage and saurkraut. This is the way my Polish Aunt made them.
My grandmother who was Polish use to make these with farmer boy cheese only, boil then fry them in butter. Can’t find farmer boy cheese here in NC
Wonderful! I boiled half and fried half. I opted to skip freezing due to time. I had no leaks, I probably just got lucky. The flavor was perfect, and I served them with cabbage rolls.
Loved it! I used this the first time I made perogies. I made them too big. I followed this recipe for my second time and made them smaller – much better. I love the hack about freezing them separate on a cookie sheet so they don’t stick together when you freeze them after.
Just like Baba’s!!!!
Excellent recipe! My husband and I tag teamed and made it exactly how you did. We served it with our New Years pork and sauerkraut meal!! What an excellent addition. I see a tradition here!! I will roll the dough thin next time though!!
This is the easiest dough I’ve ever worked with! Didn’t even need to use flour to roll out the dough. I use potato flakes to make my filling. It’s faster and easier. Also, boiling your dumplings in a rice cooker works much better than doing them on the stovetop. There is almost no cooling of the water, even when adding frozen pierogies.
I dont like sourcream so i didnt care for the flavor much.if you like sourcream go for it .my husb. Loved them.
Delicious and authentic! This recipe was so easy and made so many more Pierogies than I anticipated. I only made a half batch because I only had 1 cup of Greek yogurt that I substituted for the sour cream and I made 26 Pierogies. This was my first time making homemade Pierogies and I am so glad I did, I never need to buy frozen ever again. These are so yummy and taste just like my grandmother’s recipe that I never got to acquire before she passed. I boiled all of them in batches of six, cooled then froze is the same small batches of 6. I personally like to pan sear Pierogies in caramelized-onions to get a crispy brown crust on them. This recipe takes me back to childhood.
I eliminated the processed cheese sauce. The quantity of potatoes called for was way too much, had a huge bowl of mashed potatoes leftover after filling all the pierogis, 4 to 6 potatos would have been plenty. This dough was easier to handle and work with than the other pierogi dough recipes I’ve tried, but be sure to roll it quite thin (no more than 3/16″) to avoid have pierogis that are too dense and doughy. The potato filling was a little too bland for us, I will add some spices next time and make a variety of fillings, mushroom and probably saurkraut.
It should be noted that 8 baking potatoes is a pretty imprecise measure. The average baker is almost a half pound so 4+ lbs of filling for 20 pierogis is WAY off. Since this little project was my son’s idea and he wanted to just follow the recipe we did as it said but there was a TON of filling leftover. It would have been much better had the recipe provided a weight rather than a number. We could have probably done well w 1 lb or two bakers. ***We used the rest of the filling for potato soup and potato pancakes.
This was my first time making these. My family is Polish so i wanted to try. They are very time consuming but with butter and onions on top they were AMAZING!! Made with Polish kielbasa!!
Delish. My husband rolled out the dough which really cut down the time. I made exactly as written and they were perfect. I got a little fancy after the first few batches and started adding different fillings to the potato filling. I will make these again and again!
I loved these perogies. I used the shredded mexican cheese blend from Walmart. I used leftover potatoes from Xmas. I added some onion powder to the potatoes. A few helpful hints Cover a large cutting board with an old pillowcase. Dust it with flour. You won’t work too much flour into your dough and they won’t stick. The dough seemed a little dry so I added some water to the dough but that may have been to my error in measuring the flour Work with maybe a fourth of the dough at a time to keep it from drying out. I used a wide mouth canning jars to cut the dough seemed like the perfect size to me Cook until they float it will take much longer than store bought perogies I like to finish them in a saute of butter and onion. Again very good hope you enjoy