Grandma’s Classic Polish Perogies: Authentic Potato and Cheese Dumplings Recipe

Grandma’s Polish Perogies: Homemade Dough & Savory Potato-Cheese Dumplings

These perogies are more than just dumplings; they’re a cherished Eastern European comfort food, perfect for a hearty dinner with family and friends.

Why You’ll Love This Perogies Recipe

When I was little, my grandma would gather us in her cozy kitchen on chilly evenings. The aroma of boiled potatoes and melted butter filled the air as she shared stories of her childhood in Poland. Making these homemade perogies is more than cooking—it’s a tradition.

• Customizable fillings: Swap potatoes for sauerkraut, mushrooms, or sweet berries.
• Homemade dough: Soft, pillowy, and sturdy enough for boiling and pan-frying.
• Make-ahead convenience: Freeze raw perogies for an instant weeknight meal.

Ingredients for Perogies

• 4 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 large egg
• 1 cup sour cream
• ½ cup water, more as needed
• 2 tablespoons melted butter
• 4 large russet potatoes, peeled and quartered
• 1 cup farmer’s cheese or cheddar cheese
• 1 medium onion, finely chopped
• 2 tablespoons butter for sautéing
• Salt and pepper to taste
• Chives or green onions for garnish

Step-by-Step Instructions

1. In a large bowl, whisk together flour and salt. Add the egg, sour cream, water, and melted butter. Stir until a soft dough forms.
2. Transfer dough to a lightly floured surface and knead until smooth, about 5 minutes. Cover with plastic wrap and let rest for 30 minutes.
3. While the dough rests, place potatoes in a pot of cold salted water. Bring to a boil and cook until tender, 15–20 minutes. Drain well.
4. Mash potatoes with farmer’s cheese, season with salt and pepper, and set aside.
5. In a skillet over medium heat, melt 2 tablespoons butter. Sauté chopped onion until golden and fragrant, then fold into the potato-cheese mixture.
6. Roll the dough on a floured surface to 1/8-inch thickness. Use a 3-inch round cutter to cut circles.
7. Place a tablespoon of filling in the center of each circle. Fold dough over and press edges firmly with a fork to seal.
8. Bring a large pot of salted water to a gentle boil. Cook perogies in batches; once they float, remove with a slotted spoon (about 2–3 minutes per batch).
9. Optional: For crispy edges, pan-fry boiled perogies in butter until lightly golden.
10. Serve hot, garnished with caramelized onions, a sprinkle of chives, or a dollop of sour cream.

Tips & Tricks for Perfect Perogies

• Rest the dough: Gives elasticity for easy rolling and shaping.
• Freeze unboiled perogies: Layer between parchment paper and freeze; cook from frozen, adding a minute to the boiling time.
• Enhance flavor: Stir a pinch of nutmeg into the mashed potatoes for warmth.

Enjoy Your Homemade Perogies

Serve these comforting Polish perogies hot with caramelized onions, crispy bacon bits, or a dollop of sour cream. These perogies bring warmth and tradition to your dinner table, creating delicious memories with every bite.