Ultimate Cheesy Bacon Perogies: A Guide to Homemade Comfort Food Perfection

Perogies, those delightful little dumplings, hold a special place in the hearts and on the tables of many, especially across the Canadian prairies. For generations, they have been a reliable, affordable, and deeply satisfying meal, earning their reputation as the epitome of comfort food. There’s something inherently nostalgic and comforting about a plate of warm, tender perogies, bringing families together and warming bellies.

However, it’s a truth often overlooked that most perogies, while delicious, tend to be more potato than cheese. While the potato provides a wonderful base, it often dominates the flavor profile, leaving us yearning for a truly cheesy experience. The potato, in an ideal perogy, should act as a smooth, creamy carrier for other vibrant ingredients, not just a filler. While I sometimes repurpose leftover roasted chicken, rich gravy, and fluffy potatoes into these versatile dumplings, it’s undeniably cheese that forms the perfect partnership with savory bacon and sweet caramelized onions—ingredients that, let’s be honest, are often the very best part of any perogy dish. This realization inspired me to craft a batch of perogies that truly celebrates cheese, using generous chunks and gratings of the exquisite Alexis de Portneuf cheeses currently gracing our fridge.

The Magic of Cheese: Elevating Your Perogy Filling

The true genius of a perogy lies in its remarkable versatility. It’s a culinary canvas where you can unleash your creativity, especially when it comes to the filling. This makes perogies an excellent way to use up those odds and ends of cheese that might be lingering in your refrigerator. While I typically gravitate towards robust aged cheddar or creamy Gouda for their familiar and comforting flavors, the world of cheese offers endless possibilities. There are truly no limits when it comes to crafting your ideal perogy filling.

Exploring Diverse Cheese Varieties for Perogies

• For the Adventurous Palate: If you’re a fan of bold flavors, crumbled blue cheese tucked into a perogy would be nothing short of divine, offering a pungent counterpoint to the potato’s mildness.
• Goat Cheese Delights: Consider a mild goat cheese such as the semi-soft Paillot de Chèvre, which adds a delicate tang and creamy texture. Alternatively, the firmer Caprano chèvre can provide a more pronounced goat cheese flavor.
• Luxuriously Creamy Choices: For an exceptionally rich and smooth filling, incorporate a super creamy Brie, the distinctive La Sauvagine, or the elegant Sir Laurier. These soft cheeses melt beautifully, infusing the potato with their luxurious qualities.
• Firm and Flavorful Options: Depending on regional availability, Pacific Rock is a hard-ripened cheese boasting a rich, nutty, and buttery flavor profile that adds incredible depth. Its firm texture can also provide interesting pockets of cheese within the filling.
• Smoked Gouda Surprise: If you appreciate the complexities of smoked Gouda, its creamy texture and delightful smokiness are surprisingly fantastic in a perogy. For an added layer of gourmet flavor, try blending in some sautéed mushrooms and a delicate pinch of rosemary to this mix.

Ultimately, the guiding principle for choosing cheeses for your perogies is simple: if they taste good together on a cheese plate, they will undoubtedly get along beautifully nestled in fluffy mashed potatoes and lovingly wrapped in dough. Don’t be afraid to experiment with combinations that pique your interest!

Crafting the Perfect Perogy: Dough, Filling, and Assembly

The Inherited Dough: A Foundation of Flavor

The lovely dough recipe I use is a slightly scaled-down version of one generously passed down from my friend’s beloved Baba Nettie. It’s a testament to timeless family traditions and the enduring appeal of homemade goodness. This recipe is incredibly adaptable and can be easily doubled if you’re planning a larger batch or inviting friends over for a traditional “perogy bee” around the kitchen table. The key to a great perogy starts with a pliable, easy-to-work-with dough that holds its shape beautifully and cooks to a tender perfection.

Achieving Maximum Cheesiness: The Filling Formula

When it comes to the filling, the measurements are quite flexible, allowing for personal preference and creativity. For truly maximum cheesiness – which, let’s be honest, is always the goal – simply ensure that you have roughly equal proportions of grated or crumbled cheese to mashed potatoes. This ratio ensures that every bite is bursting with rich, melted cheese. You can use any combination of cheeses you see fit, creating a unique flavor profile each time.

Remember that different types of cheese will behave differently. Grated cheese will occupy more volume than crumbled cheese or softer varieties like Brie, which you can simply cut into small pieces and stir directly into the mashed potatoes. Use your best judgment here, always erring on the side of incorporating more cheese – because, as we all know, there’s simply no such thing as “too much cheese”!

Cooking and Serving: The Irresistible Final Touches

Once your homemade perogies are perfectly formed, the cooking process is straightforward and incredibly rewarding. Drop them gently into a pot of generously salted boiling water. They will typically float to the surface within a few minutes, indicating they are cooked through. Allow them to simmer for another minute or two to ensure the dough is tender and the filling is heated thoroughly.

Now for the truly magical part: the accompaniment of bacon and onions. I always like to have a large skillet of cooked, crumbled bacon and beautifully caramelized onions at the ready. The key to perfect caramelized onions is patience – slowly cooking them over low heat until they achieve a deep golden-brown color and sweet, tender texture. Once your perogies are boiled, use a slotted spoon to transfer them directly from the boiling water into the hot skillet. There, they’ll get a chance to brown slightly, crisp up, and become wonderfully coated in those intensely flavorful bacon drippings. This crucial step adds an incredible depth of flavor and texture that truly elevates the dish.

The combination is truly divine: the smoky notes of the bacon, the sweet richness of the caramelized onions, and the creamy, gooey goodness of the double cheese filling. It’s a symphony of flavors and textures that defines ultimate comfort food. Beyond bacon and onions, feel free to serve your cheesy perogies with a dollop of sour cream, a sprinkle of fresh chives, or a dash of dill for an extra touch of freshness. Honestly, does it get any better than this?

Freezing for Future Feasts

One of the best aspects of making homemade perogies is the ability to prepare a large batch and freeze them for later enjoyment. This means you can have a taste of homemade comfort food ready at a moment’s notice on busy weeknights. To freeze your perogies effectively, arrange them in a single layer on a baking sheet. Once they are completely frozen solid (this prevents them from sticking together), transfer them to freezer bags. Label them with the date, and they’ll be ready for your next craving.

When you’re ready to cook them, there’s no need to thaw! Simply toss the frozen perogies directly into boiling water. They will only require an extra minute or two of cooking time compared to fresh perogies. This convenience makes homemade perogies an invaluable addition to your meal prep routine, ensuring you always have a delicious, hearty meal within reach.

Embrace the Cheesy Perogy Revolution!

These ultimate cheesy bacon perogies are more than just a meal; they’re an experience. They embody the warmth of home, the joy of sharing, and the simple pleasure of truly satisfying food. By focusing on generous amounts of high-quality cheese, complemented by the irresistible flavors of bacon and onions, we transform a classic into an extraordinary comfort food masterpiece. Don’t hesitate to dive into the world of homemade perogies and discover the delightful difference an abundance of cheese can make.

A special thank you to Alexis de Portneuf for their generous support of this site. Their collaboration inspires me to explore and create delicious uses for their wonderful Canadian cheeses, bringing more flavor to your kitchen and mine.