This homemade perogie recipe is absolutely delicious and easy to make. Putting the time into making these traditional perogies is worth it!
You are going to absolutely LOVE this Homemade Perogie Recipe! My friend Sarah recently taught me how to make perogies from scratch. They are beyond delicious and far easier to make than you would think! Just a bit time consuming… but worth every minute!
How to make homemade perogies:
I apologize for the poor iPhone photo but a picture is worth a thousand words is it not? This details the entire perogie making process. Prepare the dough and refrigerate it overnight (or for at least four hours). Prepare the filling. I used potato/cheddar filling with mashed potatoes that were left over from turkey dinner. Simply add cheddar cheese to the potatoes and heat until the cheese is melted. Stir to incorporate the cheddar and mix well. Then it’s assembly line time!
I find that the best way to prepare the perogies is in a frying pan with lots of oil or butter and fried onions. You could add Mennonite sausage for a more complete dish.
I served this up at our last potluck with many compliments! It was better to share than eat them all myself *wink*.
Kitchen essentials for making perogies:
- I love using these non-stick T-fal Frying Pans (aff link) for all of my sauteing.
- These silicone tongs (aff link) are perfect for flipping and scooping the steak filling.
- This Henckel Knife (aff link) is my favorite for slicing and dicing in the kitchen.
- These grilling bags (aff link) make clean up a breeze and these parchment paper bags are perfect for packaging.
Add a dollop of sour cream and enjoy!
- 500ml full fat sour cream
- 3 to 3.5 cups all purpose flour
- 1 tsp salt
- FILLING ONE
- 1 cup mashed potatoes
- 1/2 cup grated cheddar cheese
- FILLING TWO
- 250ml dry curd cottage cheese
- 1 large egg
- 1 tsp dill
- Combine first three ingredients until a firm dough is formed.
- Add more flour if dough is sticking to fingers.
- Place in a medium bowl, covered and refrigerate overnight.
- Prepare potato/cheddar or cheesy dill filling.
- Roll dough out on well floured surface as thin as possible without falling apart.
- Cut rounds from dough using a 2" cookie cutter (or something similar).
- Drop 1 Tbsp of filling in the center of each round.
- Fold the dough over the filling and press the edges together to form perogie shape.
- Place on a well floured cookie sheet and flash freeze in the freezer.
- When perogies are frozen they can be placed into a freezer safe container and kept in the freezer for up to 3 months.