Homemade Potato and Cheese Perogies

Why You’ll Love This Recipe

This recipe brings the classic taste of traditional perogies to your home kitchen with simple ingredients and step-by-step directions. The soft dough wraps around a creamy, cheesy filling, delivering a balance of flavors and textures in every bite. Whether you’re making them for a family meal or freezing them for later, this dish is comforting, customizable, and deeply satisfying. Plus, it’s naturally vegetarian and a fun cooking activity to enjoy with loved ones.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

• russet potatoes, peeled and chopped

• salt

• cheddar cheese, shredded

• garlic powder

• sour cream (optional)

• ground black pepper

For the Dough:

• all-purpose flour

• salt

• water

• sour cream (optional)

• egg

For the Fried Onions (optional topping):

• butter

• medium onion, diced

• salt

For Serving (optional):

• sour cream

• green onions

Directions

1. Make the filling: Boil the chopped potatoes in salted water for 20 minutes until tender. Drain and mash thoroughly. Stir in shredded cheddar cheese, garlic powder, sour cream (if using), remaining salt, and pepper. Let the filling cool completely.

2. Make the dough: In a large bowl, whisk together the flour and salt. Add water, sour cream (if using), and egg. Mix until a dough forms. Knead for 10 minutes until smooth, then cover and let it rest for 10 minutes.

3. Roll the dough: Divide the dough into four portions. Working with one portion at a time, roll it out to about 1/16-inch thickness. Cut out 3-inch circles using a cookie cutter.

4. Assemble the perogies: Place 1 tablespoon of filling in the center of each dough circle. Lightly wet the edges with water, fold the dough over the filling into a half-moon shape, and pinch the edges tightly to seal. Keep the perogies covered with a towel to prevent them from drying out.

5. Cook the perogies: Bring a large pot of salted water to a boil. Cook the perogies in batches for 5–8 minutes until they float and the dough is tender.

6. Prepare fried onions (optional): In a skillet, sauté diced onions in butter over medium heat for about 10 minutes, or until golden and caramelized. Season with salt.

7. Serve: Plate warm perogies and top with caramelized onions, sour cream, and chopped green onions if desired.

Servings and timing

Servings: 6
Prep time: 40 minutes
Cook time: 30 minutes
Total time: 1 hour 10 minutes

Variations

• Cheese Blend: Try mixing in mozzarella, gouda, or feta for a twist on the classic filling.

• Add Herbs: Stir in chives, dill, or parsley for extra flavor.

• Savory Fillings: Swap potatoes for mashed sweet potatoes, sautéed mushrooms, or caramelized onions.

• Sweet Version: Omit garlic and cheese and fill with sweetened mashed fruit or cottage cheese.

• Vegan Option: Use dairy-free cheese and replace egg and sour cream with plant-based alternatives.

• Whole Wheat Dough: Substitute half the flour with whole wheat for a heartier texture.

• Spicy Kick: Add finely chopped jalapeños or a pinch of cayenne to the filling.

• Bacon Add-In: Mix crumbled cooked bacon into the potato filling for added depth.

• Mini Perogies: Use a smaller cutter for bite-sized perogies, perfect for appetizers.

• Crispier Finish: After boiling, pan-fry with butter or oil until crisp and golden.

Storage/Reheating

To Store:
Refrigerate cooked perogies in an airtight container for up to 4 days.
Freeze uncooked perogies in a single layer on a baking sheet, then transfer to freezer-safe bags for up to 3 months.

To Reheat:
Boil frozen perogies directly from frozen for 6–8 minutes or until they float.
To reheat cooked perogies, pan-fry them in a bit of butter or oil until warmed through and crisp on the outside. You can also microwave them, though they’ll lose some crispness.

FAQs

How do I prevent my perogies from falling apart during cooking?

Make sure the edges are well sealed before boiling, and avoid overfilling the dumplings. Using a fork to crimp the edges can help secure the seal.

Can I make the dough ahead of time?

Yes, you can make the dough up to one day in advance. Wrap it tightly in plastic and refrigerate until ready to use.

Should I thaw frozen perogies before boiling?

No need to thaw. Just drop frozen perogies straight into boiling salted water and cook until they float.

Can I bake perogies instead of boiling or frying?

Baking is not traditional, but you can bake perogies at 375°F for 20–25 minutes, brushing them with oil or butter beforehand for crispness.

What’s the best cheese for perogies?

Sharp cheddar is the most popular, but you can experiment with gouda, gruyère, or even blue cheese for bold flavor variations.

Can I use instant mashed potatoes for the filling?

Freshly boiled and mashed potatoes give the best texture and flavor, but instant mashed potatoes can work in a pinch.

How thin should I roll the dough?

Aim for about 1/16 inch. Too thick and the dough will be chewy; too thin and it may tear during filling or cooking.

Why is my dough too sticky or too dry?

Adjust the dough by adding a bit more flour if it’s sticky or a splash of water if it’s dry. Dough should be soft, smooth, and not tacky.

What can I serve with perogies?

Perogies go well with sautéed greens, kielbasa, sour cream, caramelized onions, or a crisp side salad.

Are perogies healthy?

Perogies are comforting and hearty. While they are rich in carbs and fats, they can be balanced with vegetables or a lean protein for a complete meal.

Conclusion

Homemade Potato and Cheese Perogies are the ultimate comfort food—a combination of soft dough, creamy cheesy filling, and optional crispy edges that make every bite memorable. They’re simple to prepare, customizable to your taste, and perfect for both weeknight dinners and special occasions. Whether you boil them, fry them, or freeze them for later, these perogies are a timeless classic that brings warmth and tradition to your table.