The Best Perogies Recipe

Directions

• Make the Filling:
  Boil potatoes in a covered pot until soft and easily mashable.
  While the potatoes cook, melt the butter in a frying pan over medium heat.
  Add the chopped onions and sauté until they turn golden, soft, and fragrant, without browning.
  Transfer half the cooked onions to a bowl to use later as a topping for the finished perogies.
  Drain the potatoes (reserve the cooking liquid), mash until smooth, and season with salt. Mix in the remaining onions. Add the cheese while potatoes are still hot and mix it with a wooden spoon. Set the filling aside, but do not refrigerate it to ensure it remains pliable.
• Prepare the Dough:
  In a large bowl, combine the flour and salt.
  In a separate bowl, whisk together the sour cream, eggs, egg yolk, melted butter, and vegetable oil until smooth.
  Gradually add the wet ingredients to the flour, stirring until the mixture forms a dough. I find 4 cups of flour works quite well, but if the dough is too sticky, feel free to add more, a tablespoon at a time.
  Cover the dough and let it rest for 15–20 minutes.
• Assemble the Perogies:
  Divide the dough into two portions. Roll out one portion on a floured surface until it's between 1/8 to 1/4 inch thick. 1/8 is probably too thin, but don't go as thick at 1/4 inches - somewhere in between works perfectly.
  Use a 3–4 inch round cutter (such as a glass or cookie cutter) to cut out circles.
  Place a small spoonful of the potato filling in the center of each circle. Fold the dough over the filling to form a half-circle and pinch the edges firmly to seal. One of the tips I have is to seal perogies twice. After you sealed the batch of perogies, you'll find that the edges are starting to dry out a bit - as such going over those slightly dried edges once again, helps to ensure a very tight seal (to prevent them from opening during the boil.) As such, I always seal my perogies twice.
• Cook the Perogies:
  Bring a large pot of salted water to a gentle boil.
  Add the perogies in batches, ensuring they don’t stick together.
  Cook until they float to the top, about 5 minutes. Avoid overcooking to keep them from becoming soggy.
  Use a slotted spoon to remove the perogies and transfer to a plate.
• To make the Optional Sour Cream Sauce:
  Create a Roux:
  Melt the butter in a small saucepan over medium heat.
  Stir in the flour and whisk until the mixture is smooth and lightly golden (about 1 minute).
  Add the Chicken Stock:
  Gradually whisk in the chicken stock, ensuring no lumps form. Let it simmer for 2–3 minutes until slightly thickened.
  Incorporate the Sour Cream:
  Lower the heat to prevent curdling and whisk in the sour cream. Stir until the mixture is smooth. Add the lemon juice.
  Season and Garnish:
  Add salt and pepper to taste. Garnish with fresh dill or chives, if desired.
  Serve Warm:
  Drizzle over perogies or other dishes while warm.
• Serve:
  Top the cooked perogies with the reserved golden onions and a dollop of sour cream if desired. Enjoy!