This delicate dough requires light handling but the tender results are worth the effort. Keep the perogies on a flour-dusted dish towel as they are assembled.
These full-flavoured perogies need no adornments. Enjoy them plain or with sautéed onions.
The traditional (and indulgent) toppings of crispy crumbled bacon and sour cream really bring these perogies to life.
Food culture in Manitoba has been influenced largely by the influx of eastern European settlers to the province. Foods such as borscht, cabbage rolls, garlic sausage and, of course, perogies appear across Manitoba. These perogies are time-consuming but entirely worth the effort. Serve them with a hefty dollop of sour cream (and some fried garlic sausage if you can find it).
Our step-by-step instructions from the January 1990 Cooking Lesson were developed by The Canadian Living Test Kitchen to make perogies perfectly simple — even for beginners.
Steam frozen perogies over a bed of cabbage for a European-inspired meal.
This is a recipe to help use leftovers, save pennies and still provide a great meal for everyone!
This filling is the perfect way to use up leftover brisket. (Looking for a brisket recipe? Check out canadianliving.com.) Enjoy these as boiled dumplings in soup for a satisfying meal.
Inspired by Italian squash ravioli, this nontraditional filling has a sweet, velvety flavour that is especially good when tossed with fresh sage leaves that have been fried in butter just until the butter turns brown.
