Recipe of the week – perogy

Yes it’s now time for me to contribute to the perogy madness, if you are like me the store bought perogy just don’t don’t compare to the homemade version.

I am lucky enough to have some Ukrainian heritage so my mom knows how to make perogies, a skill which she passed onto me!

So without further ado my recipe of the week, pergoy from scratch.


  • 15 pounds of potatoes, garden variety will suffice
  • 2-21/2 pounds of Mild cheddar cheese
  • 16 cups of flour
  • 2 eggs
  • 3 Tbsp of sour cream
  • 6 cups of warm water
  • salt/pepper
  • 1/2 cup of oil

At this point it can be noted that this is the basic recipe, if you so desire you can change the type of cheese, add mushrooms, add bacon bits…the list is endless.


The recipe is taken from the book “Hot Off The Grill” Family Favourites and I consider it kind of an heirloom from my mom 🙂






I should also note at this point that I cut the amount of everything in half because this recipe makes a LOT of perogy; easily over 100.

Prepare the dough

Pretty simple step, add all of the liquid ingredients and knead until smooth; place in a plastic bag to prevent it from drying out and set it aside for 20 minutes of so.

Prepare the filling

The first part of this step is best performed beforehand; peel the potatoes, cut them up into smaller chunks and place them in  a good sized pot, then add water and boil until very soft…drain the water then add the cheese.





The cheese should be cut into small cubes and added as you mash the potatoes…yes that’s the secret, you are really making cheesey mashed potatoes.




Mashing #2


Thirsty Chef

Making the perogy

Flour a decently large around on a counter and roll your dough out thin…I mean thin…and always use flour on the pin and dough to prevent sticking and to prevent drying of the dough. Then take a cookie cutter or a glass and cut your pockets in the dough. Peel away the excess dough and place it back into a bag to once again limit the drying.





Take a teaspoon of cheese filling, place it on the dough and mold the dough around the filling, taking care to not stretch the dough too far but have enough left to pinch the perogy shut, this will take a bit of practice but it a good zen exercise….voila, a perogy!


Pocket with Filling




A perogy!

Now repeat this until you run out of either dough or filling, normally it’s the dough that runs out first.

Place the perogy on a floured pan to prevent sticking.

Boiling the perogy

When you are finished with the dough and filling you then need to boil the perogy.

Bring a large pot of water to a boil and add a small but decent number of perogy to the pot; I recommend 10 at a time. Initially the perogy will sink but when they are ready they will float to the top, this generally takes 4-5 minutes. Scoop them out and place some in a bowl with butter for the initial after cooking feast and the others on a floured pan.



Note: the boiling is a pretty long process, if you have around 100 perogy, 10 at a time for 4-5 minutes equals 40-50 minutes of boiling, it’s good to occasionally add water to keep the depth of water constant.

Second note: Do not over-boil the perogy! If left too long the perogy will split apart and the filling will get into the water and the water will become messy, alter the taste of the perogy and you will be short one perogy!



It’s normally at this time that I sit down and taste test my perogy 😉

Final step

Pergoy are suitable for freezing and this is where the bulk of your work will end up.

Place the trays with the perogy in your freezer, when frozen place them in freezer bags in a number of your choosing.

C’est tout!

They are honestly not hard to make but it ends up being a long day so plan accordingly, however the result is worth it as perogy are high in protein and carbs…both great for a runner like me!

Afterwards they can be reheated, fried (my favourite way) or baked once again. I like to eat them with more cheese, more sour cream and salsa; they sparkle when you eat them with sausage or bacon.

If you attempt them let me know how you make out and any changes that you make to the recipe.