Author: Canadian Living

This is something our family makes once a year. It's our Christmas tradition. I like to make it for special occasions if I'm having friends over for dinner other times of the year too. Our friends and family just can't get enough of them. I have yet to find store bought perogies that compare to these ones. Once you try these, you may never go back. This recipe really didnt fit into any of your catagories, but it is one of those awesome home cooked meals all my family and friend rave about.

  • Portion size 8 servings
  • Credits : mdharty


  • 6 cups flour
  • 2 teaspoons salt
  • 1 1/2 cup milk
  • 1 cup hot water
  • 5 lbs red potatoes
  • 4 onions
  • 2 cups margarine
  • 2 cups grated old Cheddar cheese
  • 1 litre whipping cream
  • salt and pepper to taste


Mix flour, salt, milk and hot water. Stir until you cant stir it anymore, then knead it into a nice round blob of dough. Place it under a upsidedown bowl and let sit for 2 hours. Peel potatoes and boil till soft. Drain, Mash them and mix in 1/2 cup of margerine and 2 cups of grated old cheddar. Put aside and let cool. Once dough has set. cut a chunk of dough out and roll out onto floured surface. Roll dough out thinly and let it stick to the table so you can stretch it out further(otherwise it well snap back smaller). Using a butter knife cut out rectangular shapes(like a grid). Pick up a rectangle and spoon a teaspoon of filling into the center and press firmly all around the edges. Place them on a floured, wax papered cookie sheet. Continue until you have made 6-8 dozen. This depends on how thinly you roll out the dough. Cook the perogies in a salted boiling pot of water. Once they float to the top, then they are ready to be fried. I usually boil 1 dozen at a time. Heat up a frying pan at high heat with margerine(not butter, as butter burns easily). Fry the perogies once they are cooked in the water. Once they are golden brown and crispy place in a bowl until all the perogies have been boiled and fried. Put all the perogies back in the pan and cover with whipping cream. Heat to a boil, then simmer until you are ready to eat. Salt and Pepper to taste. We also use saurkraut, and cottage cheese fillings. MMMM, delicious. This whipping cream trick also works well with scalloped potatoes. Peel potatoes and layer with onions and salt and pepper, pour the whipping cream over. Bake in oven with no lid. Same rich flavor, but used as a side dish.
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Best Perogies...Ever.