The weekend Bryce and I moved into our apartment in Seattle, we completed one of our major Costco trips where we bought enough food to fill our fridge and freezer. It just so happened that on that trip, they had samples of these fabulous cheesy, jalapeno perogies. We decided to buy a bag since we had no food to make dinner that night and they were amazing! Several weeks later, I went back to Costco and I looked everywhere for those perogies. It turns out that they were only selling them for a limited time- like most amazing things as Costco- so I was out of luck.
At this point, I decided that I would make my own jalapeno perogies from scratch. I had never come across any perogie recipes, but I figured they must be out there. After researching countless recipes, I took the plunge and spent a Saturday afternoon making around sixty perogies. I figured if I was going through all this effort, I might as well make enough to freeze for another day. Now I won’t lie to you and tell you this is a quick and easy recipe. It does take time and by the end of it all I was second guessing if it was worth all the effort. Well let me tell you it was! We’ve had these for dinner a few times now and they just get better with time. So if you have a weekend where you need some cooking therapy, I highly suggest making some homemade pergoies!
- 4 large russet potatoes
- 1/2 cup of butter
- 1 jalapeno, diced
- 1 cup shredded pepper jack cheese
- 1 onion, diced
- 2 cups of flour (I used whole wheat)
- 1 cup sour cream
- 2 tbsp vegetable oil
- 1 egg
- 1 egg yolk
- Peel and boil the potatoes until tender. While cooking potatoes, fry the diced onion and jalapeno in a separate pan in some oil. Once potatoes are cooked, mash them and add 1/4 cup of butter, onion, jalapeno, and shredded cheese.
- In a bowl, combine the flour and salt. In a separate bowl, combine the egg, egg yolk, sour cream, 1/4 cup of melted butter and vegetable oil. Then combine dry and wet ingredients until well mixed. Cover bowl with towel and let sit for 15-20 minutes.
- Once the dough is ready, split into two balls and roll first ball out until about 1/8 of an inch thick. Use a cookie cutter or a cup to cut out roughly 3 inch wide circles. I chose to make larger perogies, since it was less work!
- Scoop about 2 tbsp of potato mixture onto center of dough and then fold dough over to make a semi-circle. Press the edges down with the end of the fork to seal the good stuff inside. You can use a bit of water to help seal it as well. Continue until no more mixture and dough is left.
- You can either bake or boil the perogies. The first time, I baked them for 20min at 350 degrees, but the second time I boiled them until they floated and then fried them in bacon grease. What can I say, the bacon grease made it just that much better; however, both methods work. You can also freeze these and they are a quick dinner for those busy nights!