Prairie Perogies (Potato and Cheddar Dumplings)
In short: Soft dough dumplings stuffed with mashed potato and sharp cheddar, boiled and then pan-fried in butter with sweet onions, served with sour cream. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 45 min
- Resting
- 30 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 570 kcal
Perogies came to the Canadian Prairies with Ukrainian and Polish settlers and are now a staple of church suppers, community halls and family tables across Western Canada. Soft, tender dough wraps a filling of mashed potato and sharp cheddar. The dumplings are boiled, then fried in butter with onions until lightly crisp. Serve them with sour cream. Pinching them shut takes practice, but they freeze well, so a large batch is worth the effort.
Instructions
- Mix the flour and salt in a bowl. Add the egg, sour cream, warm water and oil and knead for 8 minutes until smooth and soft, adding water a tablespoon at a time if it is dry. Cover and rest for 30 minutes.
- Boil the potatoes in salted water for 15 to 18 minutes until tender. Meanwhile, cook the chopped onion in the 1 tablespoon of butter for 6 minutes until soft.
- Drain and mash the potatoes, then stir in the cooked onion, cheddar, salt and pepper. Cool completely.
- Roll the dough about 2 mm (1/16 in) thick on a floured surface and cut 8 cm (3 in) rounds. Put 1 tablespoon of filling on each, fold in half and pinch the edges firmly shut.
- Boil the perogies in batches in a large pot of simmering salted water for 3 to 4 minutes after they float. Lift them out with a slotted spoon and drain.
- Melt the 60 g (4 tbsp) butter in a large skillet over medium heat. Cook the sliced onions with a pinch of salt for 15 minutes until golden, then push them aside.
- Fry the boiled perogies in the skillet for 2 to 3 minutes per side until lightly golden. Serve with the onions and sour cream.
Tips
- Keep the dough covered while you work so it does not dry out, and press out the air before sealing so the perogies do not burst in the water.
- To freeze, spread the uncooked perogies on a tray, freeze solid, then bag them. Boil from frozen for 7 to 8 minutes before frying.
Questions and answers
Can I freeze perogies?
Yes. Freeze the uncooked perogies on a tray, then bag them for up to 3 months. Boil from frozen for 7 to 8 minutes, then pan-fry.
What other fillings are traditional for perogies?
Sauerkraut, farmer's cheese, mushrooms and sweet fillings such as cherries or blueberries are all traditional.
What do you serve with perogies?
Sour cream and fried onions are the classic toppings. A cucumber salad or a simple green salad on the side makes it a full meal.
How long does it take to make Prairie Perogies (Potato and Cheddar Dumplings)?
About 1 h 45 min in total: 1 h of preparation and 45 min of cooking.
How many calories are in Prairie Perogies (Potato and Cheddar Dumplings)?
About 570 kcal per serving, with 14 g of protein, 70 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 70 g |
| Fat | 26 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
