Classic Canadian Dish: Potato and Cheddar Perogies with Lemon-Dill Sour Cream
Discover the ultimate comfort food with these Potato & Cheddar Perogies, perfectly paired with a zesty Lemon-Dill Sour Cream. A cheesy, tangy delight you’ll love!
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Servings: 16 servings
Ingredients
Dough:
- 6 cups all-purpose flour
- 2 tsp salt
- 4 Tbsp butter, melted
- 1-2 cups warm water (you may not need it all)
- 2 large eggs, beaten
Filling:
- 3 lbs potatoes
- 2 cups grated cheddar cheese
- 4 Tbsp butter, softened
- salt and pepper, to taste
Lemon Dill Sour Cream:
- 1 cup sour cream
- 3 Tbsp chopped dill
- zest of one lemon
- salt and pepper to taste
Instructions
- Mix the dough. Whisk the flour and salt in a large mixing bowl. Make a well in the centre of the bowl and then add the melted butter, 1 cup (250 mL) of water and the beaten eggs. Mix to combine into a shaggy dough, adding more water a few tablespoons at a time if it feels dry.
- Scrape the dough onto a floured work surface and knead for at least 5 minutes until the dough becomes smooth and elastic (it should not be sticky). Shape into a ball, wrap in cling wrap and let it rest at room temperature for an hour.
- While the dough is resting, make the filling. Peel and dice the potatoes, place them in a large pot and add cold water so it covers the potatoes. Bring to a boil over medium heat and simmer until potatoes are very soft, around 15 minutes.
- Once potatoes are cooked, transfer to a large bowl and mash well. Add the cheese and butter and mix well until fully combined. Season with salt and pepper. Spread mixture onto a baking sheet and set aside until mixture has cooled completely.
- Next, make the Lemon Dill Sour Cream. Mix sour cream, dill and lemon zest in a small bowl and season with salt and pepper. Stir to combine, then cover and place in the fridge until you’re ready to eat.
- To make the perogies, cut the dough in half and make two balls. Roll out the first ball to ⅛ thickness. Cut circles with a 3-inch round cutter (or similar-sized cup).
- Place 2 teaspoons (10 mL) of the cooled filling into the centre of the dough round and fold over to enclose the filling, press to seal with a perogy press, a fork or your fingers. Line a sheet pan with parchment and place perogies on the tray until you’ve wrapped all of them.
- Next, boil the perogies. Bring a large pot of well-salted water to a boil and then drop in 10-12 perogies at a time, cooking them for 2 to 3 minutes until they float. Remove perogies from the water and place on a baking tray to cool. Repeat with the remaining perogies.
- To finish, heat a large skillet over medium heat, add a few tablespoons of butter and melt. Transfer perogies to the hot skillet (adding more butter if needed) and cook until both sides of the perogies are browned, from 3 to 5 minutes.
- Serve warm with caramelized onions and the Lemon Dill Sour Cream.
Nutrition Facts
Classic Canadian Dish: Potato and Cheddar Perogies with Lemon-Dill Sour Cream
Serving Size
5 perogies
Amount per Serving
Calories
372
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Cholesterol
52
mg
17
%
Sodium
439
mg
19
%
Potassium
456
mg
13
%
Carbohydrates
54
g
18
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.