3 large russet potatoes, peeled and chopped

1 1/2 teaspoons salt (divided)

1 1/2 cups sharp cheddar cheese, shredded

1/2 teaspoon garlic powder

2 tablespoons sour cream (optional, for filling)

1/4 teaspoon ground black pepper

3 cups all-purpose flour

1/2 teaspoon salt (for dough)

3/4 cup warm water

2 tablespoons sour cream (optional, for dough)

1 large egg

2 tablespoons butter (for frying onions)

1 medium onion, diced

1/4 teaspoon salt (for onions)

Sour cream (for serving, optional)

Chopped green onions (for serving, optional)

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Boil chopped potatoes in salted water for 20 minutes or until tender. Drain and mash thoroughly.
Stir in shredded cheddar cheese, garlic powder, sour cream (if using), remaining salt, and black pepper. Let the filling cool completely.
In a large bowl, whisk together flour and salt. Add water, sour cream (if using), and egg. Mix until a dough forms.
Knead the dough for 10 minutes until smooth. Cover and let it rest for 10 minutes.
Divide the dough into 4 portions. Roll one portion at a time to 1/16-inch thickness. Cut out 3-inch circles using a cookie cutter.
Place 1 tablespoon of filling in the center of each circle. Wet the edges with water, fold into a half-moon, and pinch to seal. Keep covered with a towel to prevent drying.
Bring a large pot of salted water to a boil. Cook perogies in batches for 5–8 minutes until they float and the dough is tender.
Optional: In a skillet, sauté diced onions in butter over medium heat for 10 minutes until caramelized. Season with salt.
Serve warm perogies topped with caramelized onions, sour cream, and chopped green onions if desired.

Use mozzarella, gouda, or feta cheese for variety in the filling.

Add herbs like chives, dill, or parsley for extra flavor.

Swap potatoes for sweet potatoes, mushrooms, or caramelized onions for a savory twist.

Make a sweet version with sweetened fruit or cottage cheese instead of garlic and cheese.

For a vegan version, use dairy-free cheese and plant-based egg and sour cream alternatives.

Use a smaller cutter for bite-sized, appetizer-style perogies.

After boiling, pan-fry for a crispier finish.

Freeze uncooked perogies on a tray, then store in freezer bags for up to 3 months.

To reheat, boil frozen or pan-fry cooked perogies until warmed through.