flowerPerogie – Homemade of Course!

Yum!!!  My homemade Perogie turned out great!!!  Aren’t you happy when something turns out the first try!!  The only time I did them was 35 years ago with my sister in law.  She made the dough and filling and I just helped fill and pinch.

I decided today I was going to do this on my own.  The dough I use is still her recipe.  It’s so tender!  You use a full 500ml container of sour cream and add flour….Presto!!

I will walk you through the process..but you’ll see..it’s pretty easy.

Don’t laugh but I don’t know what I was thinking but I made enough potato filling for two more batches of dough….so I’ll finish up tomorrow!!!  I’ll have Perogie for a while LOL

Everyone likes them done with different fillings, different cheeses, some with onions , some without… But I can only tell you what I did then it’s up to you how you fill them!  No matter how you like them…you will love the dough!  It’s the best ever!!!

So here we go….

After I put my TBSP of potato I squish it a bit sideways to make it easier to fold!


Perogie – Homemade of Course!

This Recipe Is Made for Two or Three Batches Of Dough!  

  1. 5 lbs of potatoes, peeled, and cut into pieces to boil
  2. 1 tub of Imperial Cheese (it’s a very strong cheese, red tub with black lid)
  3. 3/4 lb of sharp cheddar, shredded
  4. 1/4 cup butter, soft
  5. 1 onion, sautéed till light golden
  6. salt & pepper to taste


  1. 1 500ml container of full fat sour cream
  2. 3 cups of unbleached flour
  3. 1/2 tsp salt
  4. Note;  the dough is elastic…so take your time rolling it out thin…you don’t want a thick Perogie!!!



  • peel and cut potatoes and boil till very soft
  • salt before boiling
  • drain once cooked
  • add the butter, and pepper
  • mash well
  • add cheeses…(you decide how much)
  • add the sautéed onion – optional
  • mix together and set aside to cool down,

Note:  they are very soft once the cheese is added, but after they cool they will scoop nicely, they firm up.


  • in a large bowl add your sour cream
  • add 2 cups of the sifted flour with salt
  • mix well
  • add another 1/2 cup of the flour and mix well
  • put a bit of the remaining flour on a board and knead it into the dough and continue to add the remaining flour and kneading till all the flour is incorporated and you get a smooth ball of dough
  • The dough will be just slightly sticky…not much
  • divide in 4 and plastic wrap each piece and put in the fridge for at least 2 hours or overnight
  • on a lightly floured board , roll out one piece of dough at a time
  • choose a round cutter
  • the dough is elastic..so take your time and roll it our thin…..
  • with your finger, dip in cold water and just slightly moisten the edge of your round piece.
  • add your filling…about 1 TBSP of potato filling
  • fold over and press with a fork

Notes: 1- freeze your Perogie on a cookie sheet before storing 1- to cook bring water to a boil, drop in your Perogie and boil for about 3-4 minutes till they float.  Then drain and fry slightly in a pan with melted butter and onion and bacon if you wish.  Or not!


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