Soulless Food

Awesome recipes written with AI

Dumpling Stuffed Perogies

I’m sure you have your favorite dishes that you make for the holidays. In our family we eat a few. But one that’s always on the menu is dumplings. They’re a classic food, they’re easy, they’re delicious, and I’ll never get enough.

I love that you can make a big pot of dumplings and serve them with so much. I frequently serve dumplings with Heirloom Tomato Salad, Pork Tenderloin, as a side to any meat, or just by themselves. But today I’m sharing the dumplings stuffed perogies, which have recently become a favorite of my husband’s.

If you’re looking for a last minute dish for Christmas, this one’s about as easy as it gets. You also might want to double up on ingredients so you have leftovers. And, if you’re looking for an appetizer for a party, these are perfect.

Enjoy!

Ingredients:

  • 1 1/2 cups (360ml) water
  • 1/2 cup (125ml) milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup (125ml) sour cream
  • 1/2 cup (125ml) chopped green onions
  • 1/2 cup (125ml) chopped fresh parsley
  • 1/2 cup (125ml) chopped fresh dill
  • 1/2 cup (125ml) chopped fresh chives
  • 1/2 cup (125ml) chopped fresh tarragon
  • 1/2 cup (125ml) chopped fresh basil
  • 1/2 cup (125ml) chopped fresh cilantro
  • 1 package (20 count) frozen perogies
  • 1 cup (250ml) butter
  • 1/4 cup (60ml) all-purpose flour
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup (250ml) sour cream
  • 1 cup (250ml) shredded cheddar cheese
  • 1/2 cup (125ml) chopped green onions
  • 1/2 cup (125ml) chopped fresh parsley
  • 1/2 cup (125ml) chopped fresh dill
  • 1/2 cup (125ml) chopped fresh chives
  • 1/2 cup (125ml) chopped fresh tarragon
  • 1/2 cup (125ml) chopped fresh basil
  • 1/2 cup (125ml) chopped fresh cilantro
  • 1/4 cup (60ml) butter
  • 1/4 cup (60ml) all-purpose flour
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Bring water, milk, salt, and pepper to a boil in a medium-sized saucepan.
  3. Add sour cream, green onions, parsley, dill, chives, tarragon, basil, cilantro, and cilantro to a large bowl and mix until well combined.
  4. Add perogies to boiling water and cook for 3-4 minutes or until they float to the top of the water.
  5. Drain and immediately add to sour cream mixture. Stir to coat.