Perogies…. and then some

PEROGIES!!!!!! finally…. here we go!

Just a disclaimer to start this off… there is a lot of butter, flour, potato and cheese involved in this… so this is not really what I would call a healthy food… though you could definitely make adjustments to the recipe with whole wheat flour and all kinds of different fillings…

Allllll righty then… Perogies… from the land of Poland, Hungary… and Ukraine where me and mine have some roots… My dad actually used to have perogie parties with people from the hospitals where he worked… before I was born I guess… and they would all make different kinds and then take some of each home with them… AWESOME… I want to have one of those…

Anyways… Here’s a run down of what you will need…

  • Flour – lots of it
  • Potatoes (if you are making traditional ones)
  • Buttaaaaah
  • onions (optional)
  • eggs
  • Cheese (any and all)
  • milk
  • large surface to roll out the dough
  • big mixing bowls (2 or 3)
  • trays to hold the cooked perogies

missing the egg and milk in the fridge

  • the sour cream is an optional topping for when they are done OR to add to the filling

Just keep in mind that perogies do not have to be made with cheesy potato filling.  The original perogies were made with dry cottage cheese – which I have yet to taste or to figure out how it was really made… Steve’s mom said that mixed with bacon is delish.

Other filling ideas

  • sauerkraut
  • cheese and jalapenoes
  • loaded baked potato (cheese bacon potato)
  • sweet potato
  • even different meat mixtures

The first step is to peel up your potatoes because you will need to boil them for the filling and then SAVE THE POTATO WATER FOR THE DOUGH

For 9 dozen perogies we peeled and quartered about 4 lbs of potatoes…. REMEMBER TO SAVE THE POTATO WATER… The recipe I post later can be halved because lets be honest who makes 9 dozen perogies but they freeze reallly well and get eaten up in no time…

After your potatoes are cooked (stick them with a fork and they slide right off or break in half) transfer them to a BIG bowl, cuz we’ll be adding to them…. SAVE THE POTATO STARCHY WATER!!!!

starch water

The best part… Steve’s mom kept telling me the key to the dough is to save the potato water… and then she forgot and poured half down the drain before I stopped her HA… so we made another lb of potatoes to get some extra starch water after the fact… its THAT important to the dough…

Get mixing!!!!! add in milk, butter and cheese but you want this to be THICK… do not I repeat do NOT make soupy potatoes… I took over from mama H right after this picture and my arm was hurting by the time the filling was done…

Season to taste with salt and pepper….

Our cheesy potato filling was 2 1/2 cups cheddar, 2 1/2 cups colby jack and 4 slices of american…. YUM

Get some onions chopped and into a pan with a heaping ton of butter (optional if serving immediately after making) because the perogies will stick together after they have been cooked… the butter and onions will keep them from sticking in whatever you choose to store them in during the short term…

i warned you - artery cloggin....

cook on medium until completely translucent - make dough now

Now for the do or die part…

kinda hard to mess up the filling and the onions right…. the dough can be temperamental… So the first batch we made Mama H had flour that had been in the fridge… welllllll apparently that doesn’t make for good dough, it was lumpy and bubbly and hard as heck to roll out… so half way through we made a new batch of dough with fresh flour and really got down to business…

Clear off your rolling area…

And in a large bowl combine 8 cups flour, pinch of salt, 3 eggs and slowly add the starch water while kneading until a thick breadlike consistency is reached…

Heavily flour you rolling surface and your rolling pin and take a section of the dough and roll it out until it is relatively thin….

Using a glass or a biscuit cutter, cut out circles of dough, rerolling or hand stretching the pieces if they are too thick…

Story time… as we were hand stretching each of these little perogie shells my lovely boyfriend who doesn’t even make himself a sandwich or boil water walks into the room and goes “why aren’t you rolling them out again like grandma did?”… at which point his mom looked at him with a quizzical look and asked “what are you talking about?”

Steve’s reply, “Grandma used to reroll them all so they would be thin and the perogies would be big, no wonder yours are so small geeeeez” and then promptly walked out of the room.  Mama H looked at me and said I never knew she did that… I guess Steve used to watch his Grandma cook and picked up on these tidbits but never passed them along…

so we then rerolled the perogie shells and had much nicer perogies after that…

step 1

step 2 fill with filling of choice

optional step 2a eat a spoonful of filling because its so good

step 3 pinch closed at the top

step 4 pinch down around the sides til sealed

you want to make sure the pouch is sealed well and the trick is to pinch “in” towards the filling… if the dough doesn’t want to stick together put some flour on your fingers and try again… if the perogie is not pinched well, the dough will come out when boiled… no fun there… we didn’t have one explosion though!

step 5 get a line up of about 8-10 pinched

Oh you should have a pot of water boiling right now too… because the last step to cooking these babies is to boil them… you can do 1 at time or how ever many you pot will handle you just don’t want them to clump together in the pot… for a large pot about 8-10 was good depending on the size of the perogie…

drop em in and wait til they float… let them float for 30 seconds to a minute, then take them out using a slotted spoon and place in a colander… run the cooked perogies under cold water for 30 seconds and let cool…

When you next batch is ready to come out simply move the cooled perogies to your storage pan and put a thin layer of butter and onions on top…

Clean up may take a while:

but its totally worth it!….

You can eat the perogies as is, bake them, fry them in a skillet like i do with sausage and some more onions, or do just about anything with them…

this is a great group cooking recipe for family or friends and I look forward to teaching someone else how to do it! 🙂


makes 9 dozen


  • 4 lbs potatoes
  • butter (to taste)
  • milk (to taste)
  • salt and pepper (to taste)
  • 2 1/2 cups cheddar cheese – shredded
  • 2 1/2 cups colby jack cheese – shredded
  • 4 slices american cheese (can use shredded as well)
  1. Boil potatoes until cooked through
  2. Move potatoes to large mixing bowl
  4. mix in milk, butter, salt and pepper
  5. mix in cheeses
  6. if potatoes cool too much and cheese will not melt, microwave potatoes for 30 second intervals until warm enough


  • 8 cups flour
  • salt
  • 3 eggs
  • starch water – as needed
  1. In a large bowl put flour and salt
  2. Mix in eggs (get dirty, use your hands)
  3. add starchy water one cup at a time until mixture reaches desired consistency

Constructing Perogies

  1. Roll out dough on a floured surface
  2. Use a glass or biscuit cutter to cut out shells for perogies
  3. Reroll the shells or stretch them out by hand
  4. Use a spoon and add filling to the center of the shell
  5. pinch the shell edges up at the center and then down around each side to make a half moon
  6. Pinch inward towards the filling to make sure perogie is sealed
  7. Boil perogies 8-10 at a time until they float, remove after 30 seconds to 1 minute
  8. Place in a glass baking dish 9×13 and cover with thin layer of onions and butter
  9. Layer cooked perogies and store until ready to eat

6 thoughts on “Perogies…. and then some

  1. Pingback: Steve went shopping | While I Breathe, I Hope

  2. PEROGIES!!! YEAH!!!!!! THANK YOU THANK YOU THANK YOU for posting this recipe! I’ve been looking for a good perogie recipe for a while now. This actually looks like something I might be able to do! 🙂 I’m soooo glad you added the photos! I like the funny commentary too! I don’t remember anyone in my family making them, but I sure do love a good homemade perogie! 🙂 Yum!

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