This recipe is from an old family recipe card. Not our family, of course, but from a random internet stranger’s family.
Dough
- 3 cups flour
- ½ tsp salt
- 1 tbsp neutral oil
- 1 cup sour cream
- 1 egg
- ~¾ cup warm water
Combine everything except the water in a large bowl. Add the water gradually and mix until you have a soft, pliable dough. It’s a wet dough, so flour the counter well when you roll it. Cover and let it rest while you make the filling.
Potato filling
- 2.3 kg (5 lb) potatoes, peeled and cubed
- 1 onion, finely diced
- 250 g (1 block) cream cheese, or any cheese
- butter, salt, and pepper
Boil the potatoes and onion together until the potatoes are completely tender. Drain, then mash with the cheese. Season with butter, salt, and pepper. Let cool before filling.
Assembly
- butter, for frying
Roll the dough out on a floured counter to about 3 mm thick. Cut into 7–8 cm (3 in) rounds.
Put about 1 tbsp of filling in the centre of each round. Fold in half and pinch the edges firmly to seal.
Boil the perogies in batches in a large pot of salted water. Once they float, cook 2 minutes more, then lift them out with a slotted spoon.
Fry in butter until golden on both sides.
Variations
Other fillings
Sauerkraut, sweet cabbage, or any filling you like works in place of the potato.