Perogies are the ultimate comfort food and the most authentic Eastern European delicacy. Potato dough made with real potatoes and filled with mouthwatering flavours like bacon, mushrooms, cheddar cheese and more.
Disclosure: I have participated in a paid partnership with Pelmen Foods. Opinions in this post are my own.
Life can get hectic sometimes. Long hours at work, stuck in a traffic or kids homework… This all leaves me sometimes with less or no time to prepare healthy, nutritious meals. This is why I always keep Pelmen Perogies in my freezer!
My family and I, love Pelmen perogies, because they are made out of real potatoes with nutritious and all-natural ingredients. Non-GMO flour or potatoes and no artificial ingredients. They offer wide range of mouthwatering meat filled and plant-based flavours, including vegetarian and vegan options.
Perogies from Pelmen contain all-natural ingredients that require minimal prep time and a big appetite. And today we are making creamy Alfredo perogies with cheddar cheese and onion from Pelmen Foods.
You can also find sweet flavoured perogies in Pelmen Foods packages. If my family demands a quick sweet treat, I can boil blueberry perogies and in no-time my kids have their bellies satisfied.
But our favourite flavoured perogies are with cheddar cheese and onion. And I always love to add a little creamy sauce to bring these perogies to another level. This time I will dunk perogies in Alfredo sauce, sprinkle with bacon and green peas. Simple and minimal preparation time for ultimate comfort food my family appreciate.
What toppings to use
Pelmen Perogies are already filled with endless flavours. So the topping can be minimal. You can use sour cream, cream cheese, basil pesto, tomato sauce, sauerkraut or extra bits of bacon for an extra crunchy bite. For the sweet option simple drizzle with butter and powdered sugar or cottage cheese is a pure Eastern European dessert delicacy.
Savoury Pelmen perogy fillings
- Potato with Cheddar & Onion
- Sauerkraut & Mushrooms
- Potato filing With Bacon
- Potato with Fried Onions
- Potato with Roasted Garlic & Herbs
Sweet Pelmen perogy fillings
How to prepare Alfredo perogies
NEVER DEFROST, ALWAYS COOK PELMEN PEROGIES FROM FROZEN!
- One package of Pelmen perogies is 625 g (roughly about 1 & 1/2 pounds) which will makes approximately 5 servings.
- To boil the perogies, bring to a boil a large pot with 12 cups (3 liters) of water.
- Add 1 tbsp to the boiling water and add the pack of perogies, stir gently to avoid sticking to the bottom of the pot.
- Once the perogies starts to float, remove them with slotted spoon on a plate and reserve them on a side.
- On a preheated large skillet, cook cubed bacon. I like my bacon crispy, so it will take around 5-7 minutes. Place the crispy bacon in a bowl lined with paper towel. Set it aside. Remove the fat from the skillet and reserve it for later use.
- Use the same skillet to cook the perogies until golden brown. It will take 3 minutes on both sides. If the perogies sticks to the skillet, use little of the bacon fat we reserved earlier.
- Pour over the perogies Alfredo sauce and green peas and gently toss the perogies, so they are all coated well with Alfredo sauce. Sprinkle with reserved bacon and serve.
And there you have it! Simple and nutritious meal done under 30 minutes!
Tips on cooking Perogies
Perogies are usually simply boiled in water and served as is, with minimal topping. Especially Pelmen perogies are already filled with delicious and flavourful fillings, that you don’t need much to enjoy the real comfort food.
But you can add- on sour cream, Alfredo sauce, sauté mushrooms or any vegetables, like broccoli, Brussels sprouts or sauerkraut. You can always add your personal touch.
For even better flavour and crisp, I like to fry them a bit on a butter or bacon fat. Whenever I make a bacon, I reserve the fat from the bacon to be used for later. So bacon fat will make perogies even crispier and tastier.
Perogies can be also baked. Try to add them to your favourite casserole or oven-safe skillet. Drizzle with cheese or your favourite sauce and bake until golden brown.
To reheat perogies. Reheat perogies in a microwave for 1 -2 minutes per portion. Or place perogies on a skillet and add a few tablespoons of water, so the perogies won’t stick together.
What to serve with Perogies
Perogies are often used as a main dish in Eastern Europe, but you can use it as a side for beef or pork roast. They would be also excellent with fish like salmon, haddock or trout.
And don’t forget your favourite chicken or duck recipes. I am usually serving duck with potato dumplings, so potato perogies are the perfect suitable side-dish I could think of, but with less work!
Soups are great pair for perogies as well. Have a chicken stock in the refrigerator? Don’t hesitate to add more texture to your soup by cooking perogies directly in the soup.
More comforting recipes
- ROASTED HASSELBACK BUTTERNUT SQUASH
- MAC & CHEESE
- BUTTER CHICKEN SIMPLE RECIPE
- CZECH SPECIALTY – ROASTED BEEF WITH CREAM VEGETABLE SAUCE & DUMPLINGS (SVICKOVA)
- ROASTED DUCK
CREAMY ALFREDO PEROGIES
- 1 pkg (625 g) Pelmen perogies frozen
- 1 cup (250 g) Alfredo sauce
- 1 cup cubed bacon cooked
- 1 cup green peas
- Bring a large pot with 12 cups of water to a boil and add 1 tbsp of salt.
- Add one pack of perogies to the boiling water and stir gently to avoid sticking to the bottom of the pot. Boil them for 3 minutes.
- Meanwhile, cook the bacon. On a large preheated skillet, cook cubed bacon until crispy. Remove the bacon from the skillet and place it in a bowl lined with paper towel. Set aside.
- Remove the perogies with slotted spoon on a clean plate. Set aside.
- On a large skillet reheat the previously reserved bacon fat (about 2 tsps) and cook perogies on both sides. Approximately 3 minutes each side or until golden brown. If the perogies sticks to the skillet, add little of the reserved bacon fat.
- Drizzle Alfredo sauce and a cup of frozen green peas over the cooked perogies and stir gently the perogies, so they get coated fully with the Alfredo sauce. Cook for another minute so the Alfredo sauce is warm enough and green peas is not frozen anymore. Sprinkle with bacon and serve.
PIN for later!