Perogies from scratch, just like Baba makes. Need we say more? With the classic potato and cheese filling, these perogies are delicious boiled or pan fried and make an excellent addition to your upcoming Thanksgiving dinner.
Growing-up, I didn’t have the largest appetite and was quite picky. I didn’t really try new things and wanted to be a vegetarian yet was scared of most vegetables. On Thanksgiving, however, things were different. I happily filled my plate with stuffing, holupchi and as many perogies as I could get away with. This was easier to get away with at large family dinners, but sometimes we celebrated just the four of us. On those occasions, my parents had to ration my perogy intake. Six. That was ‘all’ I was allowed. Now, for a 9 year old girl who was sitting in front of a table full of delicious, homemade food, that was a pretty big ration! Even if I only ate perogies, I would have been fine. But, at the time, it was the biggest injustice of my life.
I believe the only reason I loved perogies so much was because they were a production to make. It was a BIG thing when Mom decided she was going to make perogies. It was an all day affair, usually reserved for a cold, rainy Saturday in the fall while Dad was out hunting. Sometimes, I invited my best friend over to help pinch. It was that big of a job.
Now, as an adult, I still do not make perogies as much as I (or my husband) would like. It’s a time commitment and since damaging my finger last summer, pinching perogies is pretty much on top of my list of “Things I don’t want to do”. I’ve also been eager to share this recipe since launching the blog and felt that these would be the perfect way to launch into Fall and Thanksgiving content. Thankfully, Mom came to the rescue and pinched these ones here shown in the photos!
Perogies are so near and dear to many peoples hearts I don’t want to shock anyone with one of the main ingredients in mine. Let’s just throw it out there: Velveeta. It’s just how my family does it and trust me, I have played around with different types of cheddar and the consistency just isn’t the same. It still works, but they are my families when I do it that way! Feel free to sub the Velveeta for whatever cheese your heart desires, just whip those potatoes until smooth and let that cheese melt and you will be happy with whatever cheese you choose!
I suggest putting aside at least 3 hours to make these perogies, if you are fast and efficient. It takes me closer to 4, but don’t let that scare you off! You will be oh so happy that you invested the time in these budget favourites. I like to have 3 large cookie sheets on hand for freezing and twist tie freezer bags. I cut my dough circles with a highball glass cup, but if anyone has the 1991 Grey Cup drinking cups from when Winnipeg hosted, hit me up. That’s what my mom uses and I need one too!
Cheese and Potato Perogies (Dough and Filling)
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon canola oil
- 2 large eggs beaten
- 1 cup milk warmed
- 8 cups red potatoes peeled & cubed
- Half block of Velveeta cheese cubed (450 gram block)
- 1 teaspoon pepper or to taste
- 1/2 teaspoon salt or to taste
For Prep & Freezing
- 1 cup flour divided
- Prepare dough by mixing flour and salt in large bowl. Add wet ingredients to bowl and mix with hands until dough comes together and pulls. Cover with moist tea towel and set aside while you make the filling.
- Place cubed potatoes in large soup pot, fill with water and salt. Bring to a boil.
- Once boiling, reduce heat to maintain slow simmer and cook for 20 minutes or until potatoes are easily pierced with a fork. Drain potatoes.
- Add Velveeta and salt and pepper to potatoes and whip on medium using a hand beater, until smooth. Let cool.
- Clean large working surface such as counter-top or kitchen table. In small batches, roll-out dough, flouring to ensure dough does not stick to any surface. Using a drinking glass or round cookie cutter, cut out dough circles.
- With well floured hands, stretch out dough circle gently and place 2 tablespoons (or more) of potato mixture to middle of dough. Pinch edges until you cannot see the seam. Place perogies on well floured cookie sheet and place in freezer for 1 hour.
- Once frozen, add 2 dozen perogies to a freezer bag with 1 tablespoon of flour and return to freezer until you are ready to cook them!
- When ready to cook, bring a large pot of salted water to a boil and add perogies. Let boil for 2 mintues or until perogies rise to the top. Drain and then toss in desired toppings such as sauteed onions and butter. Serve with sour cream or heavy cream and dill!