13 Filled Perogies Recipes with Potatoes
There’s something magical about perogies that transports me straight back to my childhood kitchen in Eastern Europe, where my babcia would spend hours rolling dough and mashing potatoes with love. The air would fill with the earthy scent of boiled spuds mixed with sizzling onions, and we’d all gather around to pinch the edges shut, giggling as flour dusted every surface. Those homemade perogies weren’t just food—they were hugs on a plate, comfort in every bite.
Lately, I’ve been experimenting in my own kitchen, reviving that tradition with a twist. With potatoes as the star, I’ve played around with bold flavors like smoky bacon and tangy sauerkraut, testing batches after work to perfect fillings that balance creaminess and crunch. In today’s fast-paced world, these filled perogies are a reminder of simple, hearty meals that nourish both body and soul—perfect for meal prep, family dinners, or impressing friends without breaking a sweat.
Classic Potato and Cheese Perogies
For the dough: 3 cups flour, 1 egg, 1 cup warm water, pinch of salt. Filling: 4 boiled potatoes mashed, 1 cup grated cheddar cheese, 1 small onion finely chopped and sautéed, salt and pepper.
Mix dough ingredients, knead until smooth, let rest 30 minutes. Mash potatoes with cheese, onion, and seasonings. Roll dough thin, cut circles, fill with 1 tbsp potato mixture, fold and seal. Boil in salted water 3-4 minutes until floating, then pan-fry in butter for crispiness. These perogies offer creamy, melty comfort with protein from cheese, making them ideal for picky eaters or as a vegetarian staple—high in satisfying carbs for energy.
Potato and Onion Perogies
Dough as above. Filling: 5 mashed potatoes, 2 large onions caramelized in butter, 2 tbsp sour cream, salt, pepper, fresh dill.
Prepare dough and roll out. Combine warm mashed potatoes with caramelized onions, sour cream, and dill for a savory depth. Fill, seal, boil, and fry golden. The slow-cooked onions add natural sweetness and antioxidants, boosting gut health while keeping calories low—perfect for a light yet flavorful weeknight side.
Bacon Potato Perogies
Dough recipe standard. Filling: 4 potatoes mashed, 6 slices crispy bacon crumbled, ½ cup green onions, ¼ cup cream cheese, pepper.
Knead dough, rest, roll. Mix bacon into mashed potatoes with cream cheese and onions. Encase filling, boil then crisp-fry with bacon fat. Loaded with protein and umami from bacon, these promote fullness and satisfaction, great for post-workout recovery or indulgent appetizers.
Mushroom Potato Perogies
Dough basics. Filling: 4 mashed potatoes, 2 cups finely chopped mushrooms sautéed with garlic and thyme, 2 tbsp butter, salt.
Roll dough thin. Sauté mushrooms until golden, fold into potatoes. Fill perogies, boil, and brown in butter. Mushrooms provide vitamin D and fiber for immune support, pairing with potatoes for a low-fat, earthy dish that’s vegan-friendly minus dairy tweaks.
Sauerkraut Potato Perogies
Standard dough. Filling: 3 mashed potatoes, 1 cup drained sauerkraut, 1 onion sautéed, caraway seeds, pepper.
Prepare and fill as usual, boiling then frying. Sauerkraut adds probiotics for gut health, fermenting magic that enhances potato’s potassium—ideal for digestion and a tangy twist on tradition.
Spinach Potato Perogies
Dough per recipe. Filling: 4 potatoes mashed, 2 cups wilted spinach squeezed dry, ½ cup feta, garlic, nutmeg.
Mix filling post-mashing, fill dough circles, cook via boil-fry. Spinach delivers iron and vitamins, making these nutrient-dense green powerhouses for veggie lovers seeking creaminess without heaviness.
Leek and Potato Perogies
Dough standard. Filling: 5 mashed potatoes, 3 leeks sliced and sautéed soft, 2 tbsp cream, chives.
Sauté leeks, blend with potatoes, fill and seal. Boil-fry for tenderness. Leeks offer prebiotics for microbiome health, elevating humble potatoes into a sophisticated, low-calorie delight.
Garlic Lover’s Potato Perogies
Dough as before. Filling: 4 potatoes, 1 whole bulb roasted garlic mashed in, parsley, salt, olive oil.
Roast garlic, mash into potatoes with herbs. Fill, boil, fry crisp. Roasted garlic’s allicin boosts immunity and heart health, turning perogies into aromatic, anti-inflammatory bites.
Cheddar Jalapeño Potato Perogies
Standard dough. Filling: 4 mashed potatoes, 1 cup sharp cheddar, 2 diced jalapeños (seeded), cumin.
Spice up filling, encase, cook golden. Capsaicin from jalapeños aids metabolism, while cheddar adds calcium—a spicy kick for bold palates without overwhelming heat.
Herb Garden Potato Perogies
Dough basics. Filling: 4 potatoes, ¼ cup mixed fresh herbs (dill, parsley, chives) chopped, 2 tbsp butter, lemon zest.
Chop herbs finely, fold into mash. Fill and fry post-boil. Herbs provide antioxidants and freshness, detoxifying while keeping perogies light and aromatic.
Sweet Potato Cinnamon Perogies
Dough with pinch sugar. Filling: 4 mashed sweet potatoes, 1 tsp cinnamon, 2 tbsp brown sugar, nutmeg.
For a dessert twist, fill sweet mash, boil gently, pan-fry lightly. Sweet potatoes’ beta-carotene supports vision, offering a cozy, spiced treat lower in glycemic impact.
Loaded Baked Potato Perogies
Dough standard. Filling: 5 baked potatoes scooped and mashed, ½ cup cheddar, bacon bits, sour cream, chives.
Bake potatoes, mix toppings into mash. Fill, boil-fry. Mimics loaded baked potatoes with full macros—protein, fats, carbs—for ultimate comfort food efficiency.
Dill Pickle Potato Perogies
Dough per usual. Filling: 4 mashed potatoes, ½ cup chopped dill pickles, 2 tbsp pickle juice, onion, mustard.
Brine-infused filling for tang, fill and cook. Pickles add low-cal crunch and electrolytes, refreshing potato tradition with zesty, addiction-worthy flair.
These 13 potato-filled perogie recipes are your ticket to endless comfort food creativity—grab your apron, enlist the family, and start boiling! Whether savory or slightly sweet, they’re simple to make in batches and freeze, promising cozy meals whenever you need them. Which one will you try first? Share your twists in the comments!
