Cheddar and Potato Perogies Recipe

Homemakers and Chefs alike may enjoy cheddar perogies because they are a great way to use up leftover mashed potatoes and other ingredients, which can help reduce food waste and save money. Additionally, perogies can be made in large batches and frozen for later use, making them a convenient and easy meal option for busy households.

Prep time: 45 minutes Yield: 60-72 perogies

Ingredients:

• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 2 cups yogurt or sour cream
• 2 large eggs
• 1 tablespoon water (as needed)
• 5 russet potatoes, cubed
• 1 1/2 cups grated cheddar cheese
• Salt and pepper to taste
• 2 tablespoons chopped scallions
• 4 cloves roasted garlic, minced
• 1 teaspoon paprika
• Leftover turkey, shredded (optional)
• Sour cream (for serving)

Instructions:

1. In a large bowl, mix together the flour and salt. Add in the yogurt, eggs, and a tablespoon of water. Mix slowly and carefully until a sticky dough forms. Cover the bowl with a towel or plastic wrap and set aside while you prepare the filling.
2. In a large pot, cover the cubed potatoes with water and add a bit of salt. Bring to a boil over medium-high heat, then remove the lid and let the potatoes cook until tender, about 20 minutes. Test the potatoes with a fork to ensure they are done.
3. Drain the potatoes and add the grated cheddar cheese, salt, pepper, scallions, roasted garlic, paprika, Mash the potatoes with an electric mixer or two forks until the filling is smooth and well-combined.
4. On a floured countertop, split the dough in half. Keep one half covered with a towel or plastic wrap. Place the other half on the floured surface and use a rolling pin to flatten it until it is about 1/4 inch thick. Use a round cookie cutter or drinking glass to punch out as many 3 to 4 inch dough circles as possible. Squish the scraps into the remaining covered half of the dough.
5. Place about a tablespoon of filling in the center of one circle of dough. Fold the dough over the filling and press the edges to create a dumpling. Repeat until you have used up all the circles of dough.
6. Boil a pot of water and add about 12 perogies at a time. Let them cook until they rise to the top, about 1 minute. Use a spoon to remove the boiled perogies from the water and repeat with the remaining perogies.
7. If you plan to freeze some of the perogies, let them cool after boiling and then put them in freezer bags with the air squeezed out. They can be stored in the freezer for up to 6 months.
8. To serve, melt a tablespoon of butter in a pan on medium heat and fry up the perogies until they are browned on all sides. Serve with a dollop of sour cream and additional chopped scallions. Enjoy!

Serving Size: The recipe yields approximately 60-72 perogies. A typical serving size is 6-8 perogies per person.

additional spices that can be used to enhance the flavor of the perogies:

• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1/2 Tsp Smoked Paprika
• 1/2 Tsp Italian Seasoning
• 1 teaspoon cayenne pepper
• 2 tablespoons Dijon mustard

Cooking Tips:

• Make sure to cover the dough with a towel or plastic wrap while preparing the filling to prevent it from drying out.
• Be careful not to overstuff the perogies with filling, as this can cause them to break apart during cooking.
• For a more crispy texture, pan-fry the boiled perogies with butter or oil until they are lightly browned on both sides.
• If the dough is too dry or stiff, add a bit more water to make it more pliable.

Serving and Side Suggestions:

• Serve the perogies with a dollop of sour cream and chopped scallions on top.
• Pair the perogies with a fresh garden salad or roasted vegetables on the side.

Variations:

• Use sweet potatoes instead of russet potatoes for a healthier twist.
• Substitute the cheddar cheese with feta or goat cheese for a tangier flavor.
• Add bacon bits or ham to the filling for a meatier taste.
• Use different shapes and sizes for the perogies, such as squares or triangles.

Ingredient Substitutions:

• Use Greek yogurt instead of sour cream.
• Substitute whole wheat flour or gluten-free flour for all-purpose flour for a healthier alternative.
• Use any type of cheese that you prefer, such as mozzarella or Swiss cheese.
• Replace the turkey with cooked chicken or pork, or omit it altogether.

Storage and Reheating Instructions:

• Store the cooked perogies in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, boil the perogies in water for 1-2 minutes until heated through, or pan-fry them with butter or oil until crispy.

Leftover Suggestions:

• Use leftover perogies as a side dish with grilled chicken or steak.
• Cut the perogies into bite-sized pieces and add them to a soup or stew for a hearty meal.
• Use leftover perogies as a filling for a breakfast omelette or frittata.

Health Benefits:

• Potatoes are a good source of fiber, vitamin C, and potassium.
• Cheddar cheese is high in calcium and protein.
• Yogurt or sour cream provides probiotics that promote digestive health.
• Scallions and garlic contain antioxidants and anti-inflammatory properties.

Nutrition Information

• Calories: 400
• Fat: 14g
• Carbohydrates: 57g
• Fiber: 2g
• Protein: 14g
• Sodium: 720mg

RDA Values:

• Vitamin C: 20%
• Calcium: 20%
• Iron: 20%
• Potassium: 15%

Shopping List:

• All-purpose flour
• Salt
• Yogurt or sour cream
• Eggs
• Russet potatoes
• Cheddar cheese
• Scallions
• Roasted garlic
• Dijon mustard
• Cayenne pepper
• Paprika
• Sour cream (for serving)