Perogy Recipe

Photo by 2nd Act Photography (Insta: @2ndactphotography)

Perogies, also known as pierogi, are delicious dumplings that hail from Eastern Europe. They can be stuffed with a variety of fillings, such as potatoes, cheese, and meat, and are typically served with sour cream and sautéed onions. Here’s a simple recipe for making homemade perogies:

Prep Time:

50 Minutes

Cook Time:

10 Minutes

Additional Time:

0 minutes

Total Time:

60 Minutes


1 Perogy


A Dozen Perogies


For the Dough:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup warm water
  • 1 large egg

For the Potato and Cheese Filling:

    • 2 cups mashed potatoes (about 4 medium-sized potatoes)
    • 1 cup shredded cheddar cheese
    • 1/4 cup finely chopped onions (optional)
    • Salt and pepper to taste

For Cooking:

  • 2 tablespoons butter
  • 1 large onion, thinly sliced
  • Sour cream for serving
Photo by 2nd Act Photography (Insta: @2ndactphotography)

1. Prepare the Dough:

a. In a large mixing bowl, combine the flour and salt.

b. In a separate bowl, whisk together the warm water and egg.

c. Gradually pour the wet mixture into the dry ingredients, stirring until a dough forms.

d. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour.

e. Cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes.

2. Prepare the Filling:

a. Boil the potatoes until they’re tender. Drain and mash them in a large bowl.

b. Add the shredded cheese and chopped onions to the mashed potatoes. Mix everything well.

c. Season the filling with salt and pepper to taste.

3. Assemble the Perogies:

a. Roll out the rested dough on a floured surface until it’s about 1/8-inch thick.

b. Use a round cookie cutter or a glass to cut out circles from the dough. The size is up to you, but traditionally, perogies are about 2-3 inches in diameter.

c. Place a small spoonful of the potato and cheese filling in the center of each dough circle.

d. Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal.

4. Cook the Perogies:

a. Bring a large pot of salted water to a boil.

b. Carefully drop the perogies into the boiling water and cook until they float to the surface, usually for 2-3 minutes.

c. Remove the perogies with a slotted spoon and set them aside.

5. Sauté the Onions:

a. In a separate pan, melt the butter over medium heat.

b. Add the thinly sliced onions and sauté until they become soft and golden brown.

6. Serve:

a. Drizzle the sautéed onions over the cooked perogies.

b. Serve your homemade perogies with a dollop of sour cream on the side.

Enjoy your homemade perogies as a hearty and satisfying meal or a delightful side dish. This recipe is just one variation; feel free to get creative with your fillings, including mushrooms, bacon, or even fruit for sweet perogies. Bon appétit!

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