Still looking to maximize friend and family time in this zone between Christmas and New Years? Cooking and baking together can be so much fun, and perogy-making is the perfect project to do in groups! And hearty, cheesy, starchy, satisfying perogies are just what your body craves during the cold months. In my hometown, Edmonton there is a big Ukrainian population and Ukrainian grandmothers often gather in church basements to make the most delicious perogies together. So let’s be inspired by them and have a perogy-making party! The best part is that everyone can leave with a bag or two of these delicious cheddar and potato perogies for the freezer.
Perogies are an amazing opportunity to use up and transform leftovers. If you have leftover mashed potatoes you can skip the potato boiling part and just start adding additional flavors to the potatoes for the filling. Leftover shredded turkey or sweet potatoes or chopped roasted vegetables would be great here too. Whatever appeals to you! Homemade perogies are incredible, the dough is so tender and the filling is completely to your taste. There’s nothing like them.
Perogy making parties are fantastic because you can chat and visit while you shape the perogies and the time flies by. You feel so accomplished when you also just spent a bunch of time gabbing with your pals. If you have time for a gathering right now I know you’ll be so happy with the results, especially when you pull a bag of these out of the freezer on a cold January evening in the not too distant future.
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Cheddar and Potato Perogies
Ingredients
Dough
- 4 1/2 cups all purpose flour
- 2 tsp salt
- 2 cups yogurt or sour cream
- 2 large eggs
- 1 Tbsp water (as needed)
Filling
- 5 russet potatoes roughly cubed
- 1 1/2 cups cheddar grated
- Salt and pepper to taste
Additions to Filling
- 2 Tbsp scallions chopped
- 4 cloves roasted garlic minced
- 2 Tbsp dijon mustard
- 1 tsp cayenne pepper
- 1 tsp paprika
- leftover turkey shredded
To Serve
- sour cream
- scallions chopped
