These Shortcut Perogies with Marry Me Sauce are guaranteed to win over your heart this Valentine’s Day! These adorable Polish dumplings are filled with a shortcut mashed potato, cheddar and onion filling, then smothered in a creamy, dreamy Tuscan-style sauce. Perfect for an at-home date night and truly worthy of a proposal!
I’ve really been missing out on the joy that is some fresh, homemade perogies! While they are a staple in the Polish culture, they certainly aren’t as popular or well-known in the United States. But if you’re a fan of any sort of dumplings…I think you’ll love perogies! Imagine a simple unleavened dough wrapped around a cheesy potato and onion filling. As if that isn’t yummy enough on it’s own, these perogies are going for a swim in a rich and creamy marry me sauce!
I designed this recipe with Valentine’s Day in mind…especially for anyone looking to get engaged soon 😉 I can assure you that this marry me pierogi is delicious enough to warrant a proposal. Also, I feel like everyone craves a comforting pasta dish on v day, and although perogies aren’t technically pasta…it’s kinda giving Polish ravioli! It’s a fun switch-up.
Did I mention that these are shortcut perogies? AKA they’re a bit easier and quicker than the traditional ones, thanks to some instant mashed potatoes for the filling. I swear you won’t even be able to tell the difference! This is really like two recipes in one, so if you are just craving some perogies feel free to skip the marry me sauce, and vice versa. Either way, hope you love it!
Why You’ll Love these Shortcut Perogies with Marry Me Sauce
- This recipe is perfect for Valentine’s Day dinner at home, complete with heart-shaped perogies!
- These shortcut perogies are easy to make, featuring instant mashed potatoes in the filling to save some time.
- The Marry Me Sauce is perfectly rich, creamy and full of Tuscan-inspired flavor.
- This is a fun switch-up when you’re craving something different and delicious!
What You Need to Make these Shortcut Perogies with Marry Me Sauce
For the Pierogi Dough:
- All Purpose Flour: Pierogi dough is simple to make with just a handful of ingredients and the base is of course…flour! If you’re gluten free, try swapping a GF 1-to-1 flour like Bob’s Red Mill or King Arthur Flour.
- Kosher Salt: Don’t be shy with the salt!
- Egg: Some traditional recipes call for egg while others don’t, but I like including it.
- Olive Oil: You can use whatever oil you prefer, but olive oil is what I always keep on hand.
- Warm Water: Using warm (instead of cold) water helps to keep the dough soft, pliable and easier to work with.
For the Shortcut Pierogi Filling:
- Instant Mashed Potatoes: Traditional potato perogies are filled with a homemade mashed potato mixture but to save some time, we’re using a packet of Idahoan mashed potatoes. I like the Four Cheese flavor!
- Boiling Water: Rather than adding the full 2 cups listed on the back of the package, we’re only going to add 10oz so that the mashed potatoes aren’t too loose.
- Olive Oil: You’ll need a bit of oil for sweating down the onions.
- Yellow Onion: 1/2 large yellow (or red) onion, finely diced. Adds so much flavor to the potato filling!
- Sharp Cheddar Cheese: Although the mashed potatoes are already four cheese flavored, I like to add even more grated cheddar into the filling!
- Kosher Salt & Black Pepper: Season to taste.
For the Marry Me Sauce:
- Fresh Garlic: Fresh minced is always best!
- Chicken Broth: To deglaze the pan and create some body for the marry me sauce. If you want to make this vegetarian, try substituting veggie broth.
- Heavy Cream: This adds the rich and creamy flavor that’s a key part of marry me sauce! I wouldn’t recommend substituting milk as it won’t get thick enough.
- Sun-dried Tomatoes: Use the kind that come packed in a jar of oil, then remove them from the oil before chopping. These add that classic tuscan flavor!
- Dried Thyme, Dried Oregano, Red Pepper Flakes, Kosher Salt & Black Pepper: Some simple seasonings to enhance the flavor of the sauce. Add as much or as little red pepper flakes as you’d like.
- Parmesan Cheese: We’re melting in a generous amount of freshly and finely grated parmesan cheese for a salty and rich flavor. I highly recommend measuring in oz instead of by cups.
- Cornstarch or Arrowroot Starch: This will help thicken up the sauce. Feel free to adjust the amount to your preference.
- Baby Spinach: Optional, but a good way to sneak in some veggies and color!
How To Make this Marry Me Sauce for Shortcut Perogies
Mix Together & Knead the Pierogi Dough:
In a large bowl, mix together the flour and the salt. Then, make a well in the center and add in the oil and egg. Use a fork to stir the eggs and oil into the flour. Slowly pour in the water, stirring until a dough forms.
Turn dough out onto a lightly floured surface and knead by hand for about 5 minutes until it’s soft and smooth. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
Prepare Potato Pierogi Filling:
While the dough is resting, you can prepare your pierogi filling. In a large bowl, use a fork to mix together the boiling water and the instant mashed potatoes. Set aside to let cool. Then, bring a large pan to medium heat. Once hot, add a bit of oil to coat the bottom of the pan. Then, add diced onion and kosher salt. Saute, stirring occasionally, for 3-5 minutes or until translucent. Remove onions from pan and add them to the bowl with the mashed potatoes. Next, add the cheddar cheese and season with salt & pepper to taste. Stir with a spatula to combine. Set aside.
Roll & Cut out Pierogi Dough:
Once the pierogi dough has rested, divide it into two and roll it out to ⅛” thin on a lightly floured surface. Use a 3″ circle or heart-shaped cookie cutter to cut out the dough. Repeat with the remaining half of the dough — you should get up to 40 total.
If you’re making them heart shaped: Add 2 tsp of the pierogi filling to the middle of the dough heart. Then, place another dough heart on top and cinch the edges closed with your fingers. You will NOT use all the filling if you’re making hearts. If you’re making traditional pierogis: Add 2 tsp of the filling to the middle of the dough circle. Then, fold it in half and cinch the edges closed with your fingers. If you’re making traditional ones, I’d recommend doubling the marry me sauce.
Boil Perogies in Batches:
Bring a large pot of salted water to a boil. Once boiling, gently add some of the pierogis (I recommend cooking them in batches to prevent sticking). Cook them for about 4-5 minutes total – they should be floating to the top. Remove them from the pot with a slotted spoon and place them on a paper towel lined plate.
Pan Fry the Perogies (Optional):
At this point you can add the perogies to the sauce, or pan fry them to add a crispy texture (I prefer this). To pan fry them, bring a large pan (the same one you cooked the onions in) to medium heat. Then, add butter. Once melted, add perogies and cook for about 3 minutes per side or until golden (you may have to do this in batches, adding more butter as needed).
Saute Garlic, Deglaze Pan:
Bring a large pan to medium heat. Then, add butter. Once melted, add garlic and cook for 30 seconds until fragrant. Deglaze the pan with chicken broth, then add in the heavy cream, sun-dried tomatoes and spices. Increase heat to bring it up to a gentle boil. Then, reduce heat to medium-low, add in the parmesan and stir until melted. Season with salt & pepper.
Allow Sauce to Thicken:
In a small bowl mix together the arrowroot/cornstarch with ½ tbsp of water to create a slurry. Add this slurry to the pan while stirring constantly. Then allow the sauce to simmer for a few more minutes until thickened. If you want it thicker, add more arrrowroot/cornstarch, and if it becomes too thick, you can thin it out with more chicken broth.
Wilt in Spinach, Add Perogies:
Add in the spinach and stir until wilted.Finally, add in the cooked perogies and toss them in the sauce. Optionally, garnish with fresh chopped parsley or basil & more red pepper flakes. Enjoy!
What are Shortcut Perogies?
These are called shortcut perogies because the potato filling is made using some instant mashed potatoes! Since perogies are already somewhat labor-intensive, I wanted to make my life a little easier by cutting out the boiling time typically required for the potatoes.
You’ll need 1, 4oz packet of instant mashed potatoes (I like Idahoan Four Cheese flavor) and 10oz of boiling water. Do NOT follow the instructions as listed on the back of the package! We are adding less water than is called for, to make sure that the mashed potatoes aren’t too loose.
Can I Make these Shortcut Perogies Gluten Free?
Perogies are NOT naturally gluten free, as the dough contains all purpose flour. However, you should be able to make these gluten free by simply substituting a gluten free 1-to-1 flour (my favorite brands are Bob’s Red Mill and King Arthur Flour) for the AP flour. I haven’t tried this yet, but let me know if you have luck!
How to Serve Perogies:
Perogies are delicious all on their own, but I decided to go off the beaten path and serve them with something untraditional…marry me sauce! If you’re familiar with the viral marry me chicken dish, then you know how delicious that tuscan-inspired sauce is. It’s rich and creamy, full of parmesan cheese and sun-dried tomatoes. And honestly, I think it’s the perfect pairing with perogies! Kinda like tortellini, but polish style.
How Should I Store Leftover Perogies with Marry Me Sauce?
Of course these Shortcut Perogies with Marry Me Sauce are best eaten fresh, however you can store leftovers in an airtight container in the fridge for up to 4 days. Re-heat gently in the microwave or in a pan on the stovetop until warmed through.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Other Recipes You May Like:
- Marry Me Chicken Sausage Skillet
- Tuscan Cottage Cheese and Egg Bake
- Marry Me Chicken Tortellini Soup
- Cacio e Pepe Orzo with Chicken
- Creamy Mushroom and Spinach Pasta
- Garlic Parmesan Chicken and Pasta
Shorcut Perogies with Marry Me Sauce
Equipment
- digital kitchen scale (optional)
- 2 large bowls
- cheese grater
- fork
- plastic wrap
- Rolling Pin
- 3" circle or heart-shaped cookie cutter
- large pot
- large pan
- slotted spoon
- spatula
Ingredients
For the Shortcut Perogies:
- 2 cups all purpose flour (240g)
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1 large egg
- ⅓-½ cup warm water
- 1 package Idahoan Four Cheese Mashed Potatoes (4oz)
- 10 oz boiling water
- ½ tbsp olive oil
- ½ large yellow onion finely diced
- 2 oz freshly grated sharp cheddar cheese
- kosher salt & black pepper to taste
- 2 tbsp butter
For the Marry Me Sauce:
- 3 garlic cloves minced
- 1 cup chicken broth or stock
- 1 cup heavy cream
- ⅓ cup sun-dried tomatoes chopped
- ½ tsp dried thyme
- ½ tsp dried oregano
- kosher salt & black pepper to taste
- red pepper flakes to taste
- 1.25 oz freshly & finely grated parmesan cheese
- ½ tbsp arrowroot starch or cornstarch
- 3 oz baby spinach roughly chopped
Instructions
For the Shortcut Perogies:
- In a large bowl, mix together the flour and the salt. Then, make a well in the center and add in the oil and egg. Use a fork to whisk together the eggs and oil and then start combining it into the flour. While stirring, slowly pour in ⅓ cup of water. Continue adding the remaining water as needed until a shaggy dough forms.2 cups all purpose flour, 1 tsp kosher salt, 1 large egg, ⅓-½ cup warm water, 2 tbsp olive oil
- Turn dough out onto a lightly floured surface and knead by hand for about 5 minutes until it's soft and smooth. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This will make it easier to roll out and work with so don't skip it!
- While the dough is resting, you can prepare your pierogi filling. In a large bowl, use a fork to mix together the boiling water and the instant mashed potatoes. Set aside to let cool.1 package Idahoan Four Cheese Mashed Potatoes, 10 oz boiling water
- Bring a large pan to medium heat. Once hot, add a bit of oil to coat the bottom of the pan. Then, add diced onion and kosher salt. Saute, stirring occasionally, for 3-5 minutes or until translucent. Remove onions from pan and add them to the bowl with the mashed potatoes.½ large yellow onion, ½ tbsp olive oil
- Next, add the cheddar cheese and season with salt & pepper to taste. Stir with a spatula to combine. Set aside.2 oz freshly grated sharp cheddar cheese, kosher salt & black pepper
- Once the pierogi dough has rested, divide it into two and roll out one of them to ⅛" thin on a lightly floured surface. Keep the other half wrapped in plastic until you're ready to use it so that it doesn't dry out. Use a 3" circle or heart-shaped cookie cutter to cut out the dough. Repeat with the remaining half of the dough – you should get about 40 total, depending how thick/thin your dough was.
- If you're making them heart shaped: Add 2 tsp of the pierogi filling to the middle of the dough heart and press down slightly to spread it out in a heart shape. Then, place another dough heart on top and cinch the edges closed with your fingers (or a fork). You will have leftover filling if you're making hearts, since it requires double the dough.
- If you're making traditional perogies: Add 2 tsp of the pierogi filling to the middle of the dough circle and press down slightly. Then fold it in half and cinch the edges closed with your fingers (or a fork). You will most likely use up all of the filling, and you may want to make a double batch of the marry me sauce.
- Bring a large pot of salted water to a boil. Once boiling, gently add some of the pierogis (I recommend cooking them in batches to prevent sticking). Cook them for about 4-5 minutes total – they should be floating to the top. Remove them from the pot with a slotted spoon and place them on a paper towel lined plate.
- At this point you can add the perogies to the sauce, or pan fry them to add a crispy texture (I prefer this). To pan fry them, bring a large pan to medium heat. Then, add 1 tbsp of butter. Once melted, add perogies and cook until golden on each side, about 3 minutes per side (you may have to do this in two batches, adding more butter as needed).2 tbsp butter
For the Marry Me Sauce:
- If the pan does not have much excess butter in it, add a bit more butter or oil. Then add garlic and cook for 30 seconds until fragrant. Deglaze the pan with chicken broth, then add in the heavy cream, sun-dried tomatoes and spices.3 garlic cloves, 1 cup chicken broth or stock, 1 cup heavy cream, ⅓ cup sun-dried tomatoes, ½ tsp dried thyme, ½ tsp dried oregano, red pepper flakes
- Increase heat to bring it up to a gentle boil. Then, reduce heat to medium-low, add in the parmesan and stir until melted. Season with salt and pepper.1.25 oz freshly & finely grated parmesan cheese, kosher salt & black pepper
- In a small bowl mix together the arrowroot/cornstarch with ½ tbsp of water to create a slurry. Add this slurry to the pan while stirring constantly. Then allow the sauce to simmer for a few more minutes until thickened. If you want it thicker, add more arrrowroot/cornstarch, and if it becomes too thick, you can thin it out with more chicken broth.½ tbsp arrowroot starch or cornstarch
- Add in the spinach and stir until wilted. Finally, add in the cooked perogies and toss them in the sauce. Optionally, garnish with fresh chopped parmesan or basil & more red pepper flakes. Enjoy!3 oz baby spinach
Video
Notes
Did you make this recipe?
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