Hungry for some comfort food? You’ve come to the right place! Perogies are the ultimate cozy meal—whether you’re craving a quick dinner or a weekend treat. From classic potato and cheese to creative twists, these 27 delicious recipes will satisfy every craving. Let’s dive into this mouthwatering roundup and find your new favorite dish!
Classic Potato and Cheese Perogies
Every home cook should have a comforting, crowd-pleasing recipe in their arsenal, and these classic potato and cheese perogies fit the bill perfectly. Essentially dumplings filled with a creamy potato and cheese mixture, they’re a beloved staple that’s surprisingly approachable to make from scratch. Let’s walk through the process methodically, so you can master this dish with confidence.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup sour cream
– 1/4 cup water
For the filling:
– 2 large russet potatoes, peeled and cubed
– 1 cup shredded cheddar cheese
– 2 tablespoons unsalted butter
– 1/4 teaspoon black pepper
For cooking and serving:
– 4 tablespoons unsalted butter
– 1 large onion, thinly sliced
– 1/2 cup sour cream
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Add 1 large egg, 1/2 cup sour cream, and 1/4 cup water to the flour mixture.
3. Stir the ingredients with a fork until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
6. Place 2 peeled and cubed russet potatoes in a medium pot and cover with cold water.
7. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15 minutes until the potatoes are fork-tender.
8. Drain the potatoes thoroughly and return them to the pot.
9. Mash the potatoes with a potato masher until no large lumps remain.
10. Stir in 1 cup shredded cheddar cheese, 2 tablespoons unsalted butter, and 1/4 teaspoon black pepper until fully combined.
11. Let the filling cool to room temperature, about 15 minutes.
12. On a floured surface, roll the rested dough to 1/8-inch thickness.
13. Use a 3-inch round cutter to cut circles from the dough, re-rolling scraps as needed.
14. Place 1 tablespoon of the cooled filling in the center of each dough circle.
15. Fold each circle in half to form a half-moon shape, pressing the edges firmly to seal.
16. Crimp the sealed edges with a fork to ensure they are completely closed.
17. Bring a large pot of salted water to a boil over high heat.
18. Carefully add the perogies to the boiling water in batches, cooking for 3-4 minutes until they float to the surface.
19. Remove the cooked perogies with a slotted spoon and drain them on a paper towel-lined plate.
20. In a large skillet, melt 4 tablespoons unsalted butter over medium heat.
21. Add 1 thinly sliced large onion and cook for 10 minutes, stirring occasionally, until golden brown and caramelized.
22. Add the boiled perogies to the skillet with the onions and cook for 2-3 minutes per side until lightly browned.
23. Serve the perogies immediately, topped with the caramelized onions and 1/2 cup sour cream on the side.
Vibrantly golden and tender, these perogies offer a delightful contrast between the soft, cheesy filling and the slightly crisp, buttery exterior. The caramelized onions add a sweet, savory depth that complements the richness perfectly. For a creative twist, try serving them with a dollop of applesauce or a sprinkle of fresh dill to brighten up the plate.
Savory Spinach and Feta Perogies
Often, the most comforting meals come from humble ingredients transformed with care. Savory spinach and feta perogies offer a delightful twist on a classic, combining earthy greens with tangy cheese in a tender dough pocket. Let’s walk through making them together, step by step, so you can enjoy this satisfying dish at home.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup water
For the filling:
– 10 ounces fresh spinach
– 1 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1/4 teaspoon black pepper
For cooking:
– 4 tablespoons unsalted butter
– 1/2 cup sour cream
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Add 1 large egg and 1/2 cup water to the bowl, then mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth, then cover it with a damp towel and let it rest for 15 minutes.
4. While the dough rests, heat 1 tablespoon olive oil in a skillet over medium heat.
5. Add 10 ounces fresh spinach to the skillet and cook for 3-4 minutes until wilted, stirring occasionally.
6. Transfer the cooked spinach to a colander, press out excess liquid with a spoon, and let it cool for 5 minutes.
7. In a medium bowl, combine the cooled spinach, 1 cup crumbled feta cheese, and 1/4 teaspoon black pepper.
8. Roll out the rested dough on a floured surface to 1/8-inch thickness.
9. Use a 3-inch round cutter to cut circles from the dough, re-rolling scraps as needed.
10. Place 1 tablespoon of the spinach-feta filling in the center of each dough circle.
11. Fold each circle in half over the filling, then press the edges firmly with your fingers to seal, creating a half-moon shape.
12. Bring a large pot of salted water to a boil over high heat.
13. Carefully add the perogies to the boiling water and cook for 5-6 minutes until they float to the surface.
14. Remove the perogies with a slotted spoon and drain them on a paper towel-lined plate.
15. In a clean skillet, melt 4 tablespoons unsalted butter over medium heat.
16. Add the drained perogies to the skillet and cook for 2-3 minutes per side until lightly golden brown.
17. Serve the perogies warm with 1/2 cup sour cream on the side for dipping.
Buttery and crisp on the outside, these perogies reveal a soft, savory filling with the bright tang of feta balanced by earthy spinach. For a creative twist, top them with caramelized onions or a drizzle of hot sauce to add depth and spice to each bite.
Mouthwatering Bacon and Cheddar Perogies
Eager to create a comforting dish that combines savory flavors with pillowy dough? These bacon and cheddar perogies are a delightful twist on a classic, perfect for a cozy family dinner or a hearty appetizer. Follow these simple steps to achieve golden, flavorful dumplings that are sure to impress.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup water
For the filling:
– 6 slices bacon, chopped
– 1 cup shredded cheddar cheese
– 1/4 cup sour cream
– 1/4 teaspoon black pepper
For cooking and serving:
– 2 tablespoons unsalted butter
– 1/4 cup chopped green onions
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Whisk 1 large egg and 1/2 cup water in a separate bowl until smooth.
3. Gradually pour the egg mixture into the flour, stirring with a fork until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic, then cover with a damp towel and let rest for 15 minutes.
5. While the dough rests, cook 6 slices chopped bacon in a skillet over medium heat for 8-10 minutes until crispy, then drain on paper towels.
6. In a medium bowl, mix the cooked bacon, 1 cup shredded cheddar cheese, 1/4 cup sour cream, and 1/4 teaspoon black pepper until well combined.
7. Roll out the rested dough on a floured surface to 1/8-inch thickness.
8. Use a 3-inch round cutter to cut circles from the dough, re-rolling scraps as needed.
9. Place 1 tablespoon of the bacon-cheddar filling in the center of each dough circle.
10. Fold each circle in half to form a half-moon shape, pressing the edges firmly to seal; for a secure seal, dip your finger in water and run it along the edge before pressing.
11. Bring a large pot of salted water to a boil over high heat.
12. Carefully add the perogies to the boiling water and cook for 5-7 minutes until they float to the surface.
13. Remove the perogies with a slotted spoon and drain well.
14. In a clean skillet, melt 2 tablespoons unsalted butter over medium heat.
15. Add the drained perogies to the skillet and cook for 3-4 minutes per side until golden brown.
16. Transfer the perogies to a serving plate and sprinkle with 1/4 cup chopped green onions.
Pillowy and rich, these perogies offer a satisfying contrast between the tender dough and the crispy, cheesy filling. Serve them hot with extra sour cream for dipping, or pair with a fresh salad to balance the richness—they’re versatile enough for any meal.
Sweet Potato and Caramelized Onion Perogies
Just imagine biting into a pillowy dumpling filled with creamy sweet potato and deeply savory caramelized onions—it’s comfort food at its finest. This recipe walks you through making sweet potato and caramelized onion perogies from scratch, perfect for a cozy dinner or freezer stash. Follow each step carefully for tender dough and flavorful fillings every time.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 30 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup sour cream
– 1/4 cup water
For the filling:
– 1 large sweet potato (about 1 pound)
– 1 tablespoon olive oil
– 1 large yellow onion, thinly sliced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For cooking:
– 2 tablespoons unsalted butter
– 1/4 cup sour cream (for serving)
Instructions
1. Peel the sweet potato and cut it into 1-inch cubes.
2. Place the sweet potato cubes in a pot, cover with water, and bring to a boil over high heat.
3. Reduce heat to medium and simmer the sweet potato for 15 minutes, or until fork-tender.
4. Drain the sweet potato thoroughly and mash it with a fork until smooth; set aside to cool.
5. Heat olive oil in a large skillet over medium-low heat.
6. Add the sliced onion and cook for 20 minutes, stirring occasionally, until golden brown and caramelized.
7. Combine the mashed sweet potato, caramelized onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; mix well and set aside.
8. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt.
9. Make a well in the center of the flour mixture and add 1 large egg, 1/2 cup sour cream, and 1/4 cup water.
10. Stir the mixture with a fork until a shaggy dough forms, then knead by hand on a floured surface for 5 minutes until smooth and elastic.
11. Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes.
12. Divide the dough into 4 equal pieces and roll each piece out on a floured surface to 1/8-inch thickness.
13. Use a 3-inch round cutter to cut circles from the dough, re-rolling scraps as needed.
14. Place 1 tablespoon of the sweet potato filling in the center of each dough circle.
15. Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal, using a fork to crimp if desired.
16. Bring a large pot of salted water to a boil over high heat.
17. Carefully add the perogies to the boiling water and cook for 3-4 minutes, until they float to the surface.
18. Remove the perogies with a slotted spoon and drain well.
19. Melt 2 tablespoons unsalted butter in a skillet over medium heat.
20. Add the boiled perogies and cook for 2-3 minutes per side, until lightly golden and crispy.
21. Serve the perogies immediately with a dollop of the remaining 1/4 cup sour cream.
Buttery and crisp on the outside, these perogies reveal a soft, sweet-and-savory filling that’s utterly satisfying. For a creative twist, top them with crispy bacon bits or a drizzle of maple syrup to enhance the sweet potato notes. They’re best enjoyed fresh, but you can freeze uncooked perogies on a baking sheet before boiling for future meals.
Mushroom and Sauerkraut Perogies
Ready to make a comforting Eastern European-inspired dish that’s perfect for a cozy dinner? These Mushroom and Sauerkraut Perogies feature a savory filling wrapped in tender dough, offering a delightful balance of tangy and earthy flavors. Follow these methodical steps to create them from scratch, even if you’re new to making dumplings.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup water
For the filling:
– 1 tablespoon unsalted butter
– 1 cup finely chopped mushrooms
– 1 cup drained sauerkraut
– 1/4 teaspoon black pepper
For cooking:
– 4 quarts water
– 1 tablespoon salt
– 2 tablespoons unsalted butter
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Tip: Sift the flour first to prevent lumps in the dough.
2. Add 1 large egg and 1/2 cup water to the bowl, then mix with a fork until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
4. While the dough rests, melt 1 tablespoon unsalted butter in a skillet over medium heat.
5. Add 1 cup finely chopped mushrooms to the skillet and sauté for 8 minutes, stirring occasionally, until browned and tender.
6. Stir in 1 cup drained sauerkraut and 1/4 teaspoon black pepper, then cook for 3 more minutes. Remove from heat and let cool completely.
7. Roll out the rested dough on a floured surface to 1/8-inch thickness. Tip: Use a 3-inch round cutter to cut out circles, re-rolling scraps as needed.
8. Place 1 teaspoon of the cooled filling in the center of each dough circle.
9. Fold each circle in half to form a half-moon, then press the edges firmly to seal. Tip: Dab the edges with water before sealing to ensure they stick together.
10. In a large pot, bring 4 quarts water and 1 tablespoon salt to a rolling boil.
11. Carefully add the perogies to the boiling water in batches, cooking for 5 minutes or until they float to the surface.
12. Remove the perogies with a slotted spoon and drain well.
13. In a clean skillet, melt 2 tablespoons unsalted butter over medium heat.
14. Add the cooked perogies and pan-fry for 2-3 minutes per side, until golden brown and crispy.
15. Transfer to a serving plate and enjoy immediately.
These perogies boast a tender, chewy dough with a tangy, savory filling that’s both hearty and satisfying. Try serving them with a dollop of sour cream or a sprinkle of fresh dill for an extra burst of flavor—they’re perfect as a main dish or a side for a comforting meal.
Three-Cheese Jalapeño Perogies
These three-cheese jalapeño perogies offer a delightful twist on a classic comfort food, combining creamy cheeses with a subtle spicy kick. Today, I’ll guide you through each step to ensure your homemade perogies turn out perfectly tender and flavorful.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup sour cream
– 1/4 cup water
For the filling:
– 1 cup ricotta cheese
– 1 cup shredded cheddar cheese
– 1/2 cup crumbled feta cheese
– 2 jalapeño peppers, seeded and finely diced
– 1/4 teaspoon black pepper
For cooking:
– 4 tablespoons unsalted butter
– 1/2 cup chopped onion
Instructions
1. In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Make a well in the center of the flour mixture and add 1 large egg, 1/2 cup sour cream, and 1/4 cup water.
3. Use a fork to gradually incorporate the wet ingredients into the flour until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
6. While the dough rests, prepare the filling by combining 1 cup ricotta cheese, 1 cup shredded cheddar cheese, 1/2 cup crumbled feta cheese, 2 diced jalapeño peppers, and 1/4 teaspoon black pepper in a medium bowl.
7. Tip: Taste the jalapeños before adding—if you prefer milder heat, remove all seeds and membranes.
8. Divide the rested dough into 4 equal portions and roll each portion into a 1/8-inch thick circle on a floured surface.
9. Use a 3-inch round cutter to cut circles from the rolled dough, re-rolling scraps as needed.
10. Place 1 tablespoon of the cheese filling in the center of each dough circle.
11. Fold each circle in half to create a half-moon shape and press the edges firmly to seal.
12. Tip: Dip your finger in water and run it along the edges before sealing to help them stick together.
13. Bring a large pot of salted water to a rolling boil over high heat.
14. Carefully add the perogies to the boiling water and cook for 3-4 minutes until they float to the surface.
15. Remove the perogies with a slotted spoon and drain them on a paper towel-lined plate.
16. In a large skillet, melt 4 tablespoons unsalted butter over medium heat.
17. Add 1/2 cup chopped onion to the skillet and cook for 5 minutes until softened and translucent.
18. Add the boiled perogies to the skillet and cook for 2-3 minutes per side until golden brown.
19. Tip: Avoid overcrowding the skillet—cook the perogies in batches if necessary for even browning.
20. Serve the perogies immediately while hot.
Golden and crispy on the outside, these perogies reveal a creamy, molten cheese center with just the right amount of jalapeño warmth. For a fun presentation, top them with extra sautéed onions or a dollop of sour cream, or pair them with a simple green salad to balance the richness.
Butternut Squash and Sage Perogies
You’ll find these butternut squash and sage perogies to be a comforting, savory treat perfect for chilly evenings. This recipe walks you through making the dough, preparing the filling, and assembling the pockets step by step.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup warm water
For the filling:
– 2 cups peeled and cubed butternut squash
– 1 tablespoon olive oil
– 1/4 cup finely chopped onion
– 1 tablespoon chopped fresh sage
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon black pepper
For cooking:
– 4 tablespoons unsalted butter
– 2 tablespoons water
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Add 1 large egg and 1/2 cup warm water to the flour mixture, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth, then cover it with a damp cloth and let it rest for 30 minutes.
4. Preheat your oven to 400°F and toss 2 cups peeled and cubed butternut squash with 1 tablespoon olive oil on a baking sheet.
5. Roast the squash for 25 minutes until tender and lightly browned, then mash it in a bowl.
6. In a skillet over medium heat, sauté 1/4 cup finely chopped onion for 5 minutes until translucent.
7. Stir the sautéed onion, 1 tablespoon chopped fresh sage, 1/4 cup grated Parmesan cheese, and 1/4 teaspoon black pepper into the mashed squash to make the filling.
8. Roll out the rested dough on a floured surface to 1/8-inch thickness and cut it into 3-inch circles with a cookie cutter.
9. Place 1 tablespoon of the filling in the center of each dough circle, fold it over into a half-moon, and press the edges firmly to seal.
10. In a large skillet over medium heat, melt 4 tablespoons unsalted butter and add 2 tablespoons water.
11. Arrange the perogies in the skillet in a single layer and cook for 3 minutes per side until golden brown.
12. Serve the perogies immediately from the skillet.
Now, these perogies boast a tender, chewy dough encasing a creamy, subtly sweet filling with earthy sage notes. For a creative twist, top them with a dollop of sour cream or crispy fried sage leaves to enhance the savory flavors.
Buffalo Chicken Perogies
Kick off your game day or weeknight dinner with this fusion of Polish comfort food and American buffalo wing flavors. Buffalo chicken perogies combine tender dough pockets with a spicy, creamy filling for a crowd-pleasing dish that’s surprisingly straightforward to make. Follow these methodical steps to create a homemade version that’s far superior to store-bought.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup sour cream
– 4 tablespoons unsalted butter, melted
For the filling:
– 1 cup cooked shredded chicken
– 1/4 cup buffalo sauce
– 4 ounces cream cheese, softened
– 1/4 cup shredded cheddar cheese
– 1/4 cup finely chopped celery
For cooking and serving:
– 2 tablespoons vegetable oil
– 1/2 cup blue cheese dressing
– 2 tablespoons chopped fresh chives
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Add 1 large egg, 1/2 cup sour cream, and 4 tablespoons melted unsalted butter to the flour mixture.
3. Stir until a shaggy dough forms, then knead by hand on a floured surface for 3-5 minutes until smooth and elastic. Tip: Avoid over-kneading to keep the dough tender.
4. Wrap the dough in plastic wrap and let it rest at room temperature for 15 minutes.
5. In a medium bowl, combine 1 cup shredded chicken, 1/4 cup buffalo sauce, 4 ounces softened cream cheese, 1/4 cup shredded cheddar cheese, and 1/4 cup chopped celery until fully incorporated.
6. Roll the rested dough on a floured surface to 1/8-inch thickness.
7. Use a 3-inch round cutter to cut out circles from the dough, re-rolling scraps as needed.
8. Place 1 tablespoon of the chicken filling in the center of each dough circle.
9. Fold each circle in half to form a half-moon, pressing the edges firmly to seal. Tip: Dab the edges with water if they won’t stick together.
10. Bring a large pot of salted water to a boil over high heat.
11. Carefully add the perogies to the boiling water and cook for 3-4 minutes until they float to the surface.
12. Remove the perogies with a slotted spoon and drain on paper towels.
13. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
14. Add the boiled perogies to the skillet in a single layer and pan-fry for 2-3 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even browning.
15. Transfer the perogies to a serving plate and drizzle with 1/2 cup blue cheese dressing.
16. Garnish with 2 tablespoons chopped fresh chives.
You’ll love the contrast of the crispy, golden-brown exterior with the soft, spicy chicken filling inside. These perogies shine when served immediately with extra buffalo sauce for dipping or alongside a crisp celery salad to balance the heat.
Cabbage and Smoked Gouda Perogies
Every home cook needs a comforting, crowd-pleasing recipe in their arsenal, and these Cabbage and Smoked Gouda Perogies deliver just that. Essentially savory dumplings, they combine a tender dough with a rich, smoky filling for a satisfying meal. Let’s walk through making them from scratch, step by step.
Serving: 4 | Pre Time: 40 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup sour cream
– 1/4 cup water
For the filling:
– 2 tablespoons unsalted butter
– 1 small head green cabbage, finely shredded (about 4 cups)
– 1 small yellow onion, finely chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded smoked Gouda cheese
For cooking and serving:
– 4 tablespoons unsalted butter
– 1/2 cup sour cream
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Make a well in the center and add 1 large egg, 1/2 cup sour cream, and 1/4 cup water.
3. Use a fork to gradually incorporate the wet ingredients into the flour until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Tip: Avoid over-kneading to keep the dough tender.
5. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
6. While the dough rests, melt 2 tablespoons unsalted butter in a large skillet over medium heat.
7. Add 1 finely chopped small yellow onion and cook for 5 minutes, stirring occasionally, until softened.
8. Add 4 cups finely shredded green cabbage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet.
9. Cook the mixture for 15 minutes, stirring every 3-4 minutes, until the cabbage is very soft and lightly browned. Tip: Cook the cabbage slowly to develop sweetness without burning.
10. Transfer the cabbage mixture to a bowl and let it cool for 10 minutes.
11. Stir 1 cup shredded smoked Gouda cheese into the cooled cabbage until evenly combined.
12. Unwrap the rested dough and divide it into 4 equal pieces on a floured surface.
13. Roll one piece into a 1/8-inch thick circle using a rolling pin.
14. Use a 3-inch round cutter to cut out circles from the dough, re-rolling scraps as needed.
15. Place 1 tablespoon of the cabbage and Gouda filling in the center of each dough circle.
16. Fold each circle in half over the filling to form a half-moon shape.
17. Press the edges firmly with your fingers to seal, then crimp with a fork to ensure no leaks. Tip: Keep unused dough covered with a damp towel to prevent drying.
18. Bring a large pot of salted water to a boil over high heat.
19. Carefully add the perogies to the boiling water in batches of 8-10.
20. Cook each batch for 3-4 minutes until the perogies float to the surface.
21. Use a slotted spoon to transfer the cooked perogies to a plate.
22. Melt 4 tablespoons unsalted butter in a clean skillet over medium heat.
23. Add the boiled perogies to the skillet in a single layer and cook for 2-3 minutes per side until golden brown.
24. Serve the perogies immediately with 1/2 cup sour cream on the side.
Soft, pillowy dough encases a savory filling where the caramelized cabbage melds with the smoky, creamy Gouda. These perogies shine when topped with crispy fried onions or paired with a simple green salad for a balanced meal.
Bacon, Egg, and Cheese Breakfast Perogies
A perfect weekend breakfast just got a delicious upgrade with these Bacon, Egg, and Cheese Breakfast Perogies. Imagine fluffy scrambled eggs, crispy bacon, and melty cheddar cheese all wrapped in a tender, golden-brown dough pocket. This recipe breaks down the process into simple, manageable steps so you can create this comforting dish with confidence.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup water
– 1 large egg
– 2 tablespoons unsalted butter, melted
For the filling:
– 6 slices bacon
– 4 large eggs
– 1/4 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded sharp cheddar cheese
For cooking:
– 2 tablespoons unsalted butter
– 1/4 cup sour cream (for serving)
Instructions
1. Combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl.
2. Create a well in the center of the flour mixture and add 1/2 cup water, 1 large egg, and 2 tablespoons melted unsalted butter.
3. Use a fork to gradually incorporate the wet ingredients into the flour until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic, then cover with plastic wrap and let rest for 15 minutes.
5. While the dough rests, cook 6 slices bacon in a skillet over medium heat for 8-10 minutes until crispy, then transfer to a paper towel-lined plate.
6. Crumble the cooled bacon into small pieces.
7. Whisk 4 large eggs, 1/4 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl until fully combined.
8. Pour the egg mixture into the same skillet over medium-low heat and cook for 3-4 minutes, stirring constantly with a spatula until soft curds form.
9. Remove the scrambled eggs from heat and fold in 1 cup shredded sharp cheddar cheese and the crumbled bacon.
10. Roll the rested dough on a floured surface to 1/8-inch thickness, then cut into 3-inch circles using a biscuit cutter or glass.
11. Place 1 tablespoon of the bacon-egg-cheese filling in the center of each dough circle.
12. Fold each circle in half to form a half-moon shape, then press the edges firmly with your fingers to seal.
13. Use a fork to crimp the sealed edges completely, which helps prevent filling leakage during cooking.
14. Melt 2 tablespoons unsalted butter in a large skillet over medium heat.
15. Cook the perogies in batches for 2-3 minutes per side until golden brown and the dough is cooked through.
16. Serve immediately with 1/4 cup sour cream on the side.
Creating these perogies yields a wonderful contrast between the crisp, buttery exterior and the creamy, savory interior. Consider drizzling them with hot sauce or pairing them with fresh fruit for a balanced breakfast plate.
Pulled Pork BBQ Perogies
Picture this: a comforting fusion where tender pulled pork meets pillowy perogies, all smothered in a tangy barbecue sauce that brings everything together in one satisfying bite. Perfect for a cozy weekend meal, this recipe breaks down the process into simple, manageable steps so even beginners can achieve delicious results.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- For the pulled pork filling:
- 1 pound boneless pork shoulder, cut into 2-inch cubes
- 1 tablespoon vegetable oil
- 1/2 cup barbecue sauce
- 1/4 cup chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- For the perogies:
- 16 frozen potato and cheese perogies
- 2 tablespoons unsalted butter
- 1/2 cup sour cream
- 2 green onions, thinly sliced
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the pork cubes to the skillet in a single layer, searing until browned on all sides, approximately 8-10 minutes total.
- Reduce the heat to medium-low and pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet for extra flavor.
- Stir in the barbecue sauce, smoked paprika, and garlic powder until the pork is evenly coated.
- Cover the skillet and simmer the pork mixture for 30 minutes, stirring occasionally, until the pork shreds easily with a fork. Tip: For the most tender results, avoid stirring too frequently to let the pork develop a crust.
- While the pork cooks, bring a large pot of salted water to a rolling boil over high heat.
- Add the frozen perogies to the boiling water and cook according to package instructions, usually 5-7 minutes, until they float to the surface. Tip: Test one perogy by cutting it open to ensure the filling is hot throughout before draining.
- Drain the perogies thoroughly in a colander and return them to the empty pot.
- Add the unsalted butter to the pot with the perogies, tossing gently until melted and coated.
- Using two forks, shred the cooked pork directly in the skillet until it reaches a pulled consistency.
- Divide the buttered perogies among four serving plates, topping each with an equal portion of the pulled pork mixture.
- Dollop each serving with 2 tablespoons of sour cream and sprinkle with sliced green onions. Tip: For a crispier texture, pan-fry the boiled perogies in butter for 2-3 minutes per side before assembling.
Gently pulling apart the pork reveals its juicy, smoky strands that contrast beautifully with the soft, cheesy perogies underneath. The barbecue sauce adds a sticky-sweet glaze that soaks into every component, while the cool sour cream cuts through the richness for balance. Try serving these with a side of tangy coleslaw or extra barbecue sauce for dipping to make it a complete, hearty meal.
Apple and Cinnamon Dessert Perogies
Zesty and comforting, these apple and cinnamon dessert perogies combine sweet fruit filling with tender dough for a delightful treat. Let’s walk through each stage methodically to ensure success, even if you’re new to making filled doughs.
Serving: 12 perogies | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup water
For the filling:
– 2 medium apples, peeled and finely diced
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1 tablespoon unsalted butter
For cooking and serving:
– 2 tablespoons unsalted butter
– 1/4 cup sour cream
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Crack 1 large egg into the flour mixture, then add 1/2 cup water, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic, then cover with a damp towel and let rest for 30 minutes at room temperature.
4. While the dough rests, peel and finely dice 2 medium apples, placing them in a medium skillet.
5. Add 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 tablespoon unsalted butter to the skillet.
6. Cook the apple mixture over medium heat for 8-10 minutes, stirring occasionally, until the apples are soft and the liquid has thickened slightly.
7. Remove the skillet from heat and let the filling cool completely to prevent the dough from becoming soggy.
8. Roll out the rested dough on a floured surface to 1/8-inch thickness, then cut into 3-inch circles using a cookie cutter or glass.
9. Place 1 tablespoon of the cooled apple filling in the center of each dough circle.
10. Fold each circle in half to form a half-moon shape, pressing the edges firmly with your fingers to seal.
11. Bring a large pot of salted water to a boil over high heat, then carefully add the perogies in batches.
12. Boil the perogies for 3-4 minutes until they float to the surface, then remove with a slotted spoon and drain on a paper towel.
13. In a large skillet, melt 2 tablespoons unsalted butter over medium heat until foamy.
14. Add the boiled perogies to the skillet and pan-fry for 2-3 minutes per side until golden brown and crispy.
15. Serve the perogies warm with a dollop of 1/4 cup sour cream on the side.
Just out of the skillet, these perogies offer a delightful contrast: the crispy, buttery exterior gives way to a soft, spiced apple filling that’s sweet but not overly so. For a creative twist, drizzle them with caramel sauce or sprinkle with toasted pecans to add crunch and richness.
Conclusion
Kickstart your culinary adventure with these 27 delicious perogies recipes—there’s something for every craving! We hope this roundup inspires you to try a new dish, find a family favorite, and share the comfort of homemade perogies. Don’t forget to leave a comment with your top pick and pin your favorites on Pinterest to save for later. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
