Shortcut Perogies with Marry Me Sauce – Creamy, Easy, Delicious

Shortcut Perogies with Marry Me Sauce are here to make your weeknight dinners or date nights feel like a culinary hug. Picture this: tender homemade dumplings stuffed with cheesy mashed potatoes, kissed with caramelized onions, then pan-fried golden and drenched in a dreamy Tuscan-style sauce. Sound like love at first bite? That’s the idea.

This dish is pure comfort with just enough flair to make it special—but not so fussy that you need a culinary degree or an afternoon off to pull it off. Whether you’re cooking for someone special or just treating yourself (because you deserve it), Shortcut Perogies with Marry Me Sauce are a deliciously easy way to say “I love you” with carbs.

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What is Shortcut Perogies with Marry Me Sauce?

Shortcut Perogies with Marry Me Sauce are a cozy-meets-luxury twist on traditional Polish perogies. Instead of peeling and boiling potatoes, we lean on Idahoan’s four-cheese mashed potato mix—because let’s be real, sometimes life calls for shortcuts that still taste like a million bucks. The filling blends those cheesy potatoes with sharp cheddar and sweet onions, all wrapped in a simple homemade dough. But wait, it gets better.

These little pillows are then paired with Marry Me Sauce—a creamy, garlicky, sun-dried tomato-packed Tuscan sauce that, according to the internet, is so good it could prompt a proposal. Think of it as perogies’ fancy Italian cousin. The combo is unexpectedly addictive, ultra-satisfying, and perfect for when you need dinner to feel a little extra.

Reasons to Try Shortcut Perogies with Marry Me Sauce

Let’s be honest: making perogies from scratch can sound… ambitious. But Shortcut Perogies with Marry Me Sauce? Totally doable and so worth it. First off, they’re a flavor bomb—cheesy, savory, and a little indulgent without being over-the-top. Secondly, using store-bought mashed potato mix saves time without sacrificing taste. (No peeling potatoes for 30 minutes? Yes, please!) Third, this is a make-together kind of meal.

Roll the dough, stuff the perogies, sip some wine—it’s cooking as connection. Finally, that sauce. It’s creamy, garlicky, and slightly spicy, and it clings to those golden perogies like a warm blanket. This dish delivers weeknight ease with weekend-level reward, and picky eaters or romantic partners? They won’t stop raving.

Ingredients Needed to Make Shortcut Perogies with Marry Me Sauce

For the Perogies:

• 2 cups all-purpose flour
• 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
• Salt & black pepper to taste
• 2 tbsp butter (for frying)

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
• Red pepper flakes to taste
• Salt & black pepper
• 1.25 oz freshly grated parmesan cheese
• ½ tbsp arrowroot starch or cornstarch
• 3 oz baby spinach, roughly chopped

Instructions to Make Shortcut Perogies with Marry Me Sauce

Making Shortcut Perogies with Marry Me Sauce might sound like a culinary adventure, but this step by step guide will walk you through it with ease—even if it’s your first time. From mixing the dough to stirring the creamy sauce, every step is explained in detail, so you feel confident (and maybe a little like a kitchen rockstar). Let’s dive right in!

Step 1: Prepare the Pierogi Dough

Start by grabbing a large mixing bowl and adding 2 cups of all-purpose flour and 1 teaspoon of kosher salt. Mix these together with a fork to distribute the salt evenly. Then, create a well in the center of the flour—this is where your wet ingredients will go.

Crack in 1 large egg and pour in 2 tablespoons of olive oil. Begin whisking the egg and oil together with your fork, slowly drawing in some flour from the sides. As the mixture thickens, begin pouring in ⅓ cup of warm water, a little at a time. The goal here is to form a soft, slightly shaggy dough. If the dough is still dry or crumbly, continue adding more water (up to ½ cup total), just until everything comes together.

Once a dough forms, turn it out onto a lightly floured surface and knead by hand for about 5 minutes. The dough should be soft, smooth, and elastic. Wrap it tightly in plastic wrap and let it rest at room temperature for 30 minutes. This rest time is essential—it relaxes the gluten, making the dough much easier to roll out later. If you’re new to dough-making, you might also enjoy our beginner-friendly pasta dough tutorial for extra rolling tips.

Step 2: Make the Cheesy Potato Filling

While your dough rests, start the shortcut filling. In a large bowl, combine 1 packet of Idahoan Four Cheese Mashed Potatoes with 10 oz of boiling water. Stir it thoroughly using a fork until smooth and lump-free. Set aside to cool.

Meanwhile, heat ½ tablespoon of olive oil in a skillet over medium heat. Once warm, add ½ a finely diced yellow onion and a small pinch of kosher salt. Sauté the onions for about 3–5 minutes, stirring occasionally, until they turn translucent and fragrant. Once ready, transfer the onions to the bowl with your mashed potatoes.

Now it’s time to add flavor. Stir in 2 oz of freshly grated sharp cheddar cheese, plus salt and black pepper to taste. Mix everything with a spatula until well combined and creamy. Pro tip: This filling can be made in advance and stored in the fridge for up to 2 days. For other easy make-ahead dinners, check out our One-Pot Ground Beef Pasta.

Step 3: Roll and Cut the Dough

Once the dough has rested, divide it in half. Keep one half wrapped while you work with the other to prevent drying. On a lightly floured surface, roll out the dough until it’s about ⅛-inch thick—thin enough to be flexible, but sturdy enough to hold filling.

Use a 3-inch round or heart-shaped cookie cutter to cut out circles or hearts. If you want your meal to feel extra special (think Valentine’s Day or date night), go with hearts. You should end up with about 40 cutouts total between both halves of dough.

Step 4: Fill and Shape the Perogies

For traditional half-moon perogies, place 2 teaspoons of filling in the center of each dough circle. Gently press the filling down to flatten it slightly, then fold the dough over to form a half-moon. Pinch the edges closed with your fingers or crimp them with a fork to seal.

If you’re making hearts, lay filling in the center of one dough heart and gently spread it to match the shape. Top with a second heart-shaped piece of dough and press the edges closed all around. These require more dough, so you’ll likely have extra filling left over—great for a quick snack or to repurpose in cheesy stuffed potato bites.

Make sure all perogies are sealed well—this helps prevent them from bursting open during cooking.

Step 5: Boil the Perogies

Bring a large pot of salted water to a boil. Add the perogies in batches, stirring gently to prevent sticking. Cook them for 4–5 minutes, or until they float to the top. Floating means they’re done! Use a slotted spoon to transfer them to a paper towel-lined plate.

Step 6: Pan-Fry for Crispiness (Optional but Highly Recommended)

For a delicious crispy texture, heat 1 tablespoon of butter in a skillet over medium heat. Once melted and bubbling, add the perogies in a single layer and cook for about 3 minutes per side, until golden brown and lightly crisp. Work in batches if needed, adding more butter between rounds.

This pan-frying step is totally worth it—it takes these from “yum” to “I can’t stop eating these.” If you’re a fan of golden, crispy textures, you might also love our Crunchy Honey BBQ Chicken.

Step 7: Make the Marry Me Sauce

In the same skillet, melt another pat of butter or add a drizzle of olive oil if the pan is dry. Sauté 3 minced garlic cloves for 30 seconds until fragrant—don’t let it burn!

Deglaze the pan with 1 cup of chicken broth, scraping up any bits stuck to the bottom. Add 1 cup heavy cream, ⅓ cup chopped sun-dried tomatoes, ½ tsp each of dried thyme and oregano, a pinch of red pepper flakes, and salt and pepper to taste.

Bring the mixture to a gentle simmer over medium-low heat. Stir in 1.25 oz of finely grated parmesan cheese and let it melt completely. Meanwhile, mix ½ tablespoon of cornstarch or arrowroot starch with a splash of water to form a slurry. Add this to the sauce, stirring constantly until thickened to your desired consistency.

Finally, add 3 oz of chopped baby spinach, letting it wilt for about a minute. Your sauce should now be creamy, savory, and absolutely spoon-worthy. Want more Tuscan-style flavor? Try it next time with our Homemade Tuscan Chicken Soup—it’s another cozy winner.

Step 8: Toss It All Together and Serve

Add the cooked perogies into the warm Marry Me Sauce and gently toss to coat. If you’re serving these for a special occasion, garnish with extra parmesan, chopped basil, or a light sprinkle of chili flakes for color and kick.

What to Serve with Shortcut Perogies with Marry Me Sauce

This dish is rich and comforting, so a crisp, refreshing side can help balance it out. A simple green salad with a tangy vinaigrette (maybe with arugula, lemon, and shaved parmesan) does the trick. If you’re making this for date night or a dinner party, serve it alongside roasted veggies or Healthy Sautéed Vegetables for something lighter. A crusty piece of garlic bread or even Scalloped Sweet Potatoes can take this meal to indulgent new heights. And hey, don’t forget a glass of wine—it’s basically the sauce’s soulmate.

Key Tips for Making Shortcut Perogies with Marry Me Sauce

Don’t skip the dough rest—this makes rolling way easier. When sealing perogies, press firmly or use a fork to keep them from bursting in the water. Don’t overcrowd your boiling pot; give them space to dance. Want extra crisp? Pan-fry after boiling—it adds texture and makes them restaurant-worthy. Use fresh grated cheese for max meltiness (pre-shredded doesn’t cut it). For the sauce, if it gets too thick, splash in extra broth. Too thin? Add more slurry. And last but not least: taste as you go! Salt and pepper are your besties here.

Storage and Reheating Tips for Shortcut Perogies with Marry Me Sauce

Store leftover perogies (separated from the sauce if possible) in an airtight container for up to 4 days. The sauce keeps well too—just reheat gently on the stovetop or microwave, adding a splash of broth or cream if it thickens too much. Reheat perogies by pan-frying again or warming in the microwave with a damp paper towel. You can also freeze uncooked perogies—just place on a tray to freeze individually, then transfer to a bag. Boil them straight from frozen when you’re ready to eat.

FAQs

Can I make these ahead?
Yes! Make and freeze the perogies ahead of time, then just boil and toss with sauce when ready.

Can I make it vegetarian?
Absolutely. Swap the chicken broth for veggie broth and skip the parmesan if you’re dairy-free.

What’s the best cheese to use?
Sharp cheddar is ideal, but feel free to mix in gouda or mozzarella for fun.

Can I double the sauce?
Yes—and honestly, you might want to. It’s that good.

Final Thoughts

Shortcut Perogies with Marry Me Sauce are the kind of comfort food that just hits right. They’re satisfying, a little romantic, and just the right mix of cozy and elegant. Whether it’s Valentine’s Day, Tuesday night, or you’re just craving something a little special, this dish has your back. Want more dreamy dinner ideas? Check out our Spinach and Artichoke Gnocchi Bake or Easy Creamy Chicken Tortilla Soup. Your future self (and your dinner guests) will thank you.

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