Perogies Perogies

Perogies Image by: Perogies Author: Canadian Living

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.

  • Portion size 6 servings




In saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and mash. Remove 1 cup to large bowl.

Stir Cheddar cheese, butter, 1/4 tsp of the salt and pepper into remaining potatoes. Let filling cool.

Stir flour, milk, oil and remaining salt into reserved potatoes, mixing well and adding up to 1/4 cup water if needed to make soft dough. Turn out onto lightly floured surface; knead until no longer sticky. Cover and let stand for 30 minutes.

On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Place scant 1 tbsp filling on each round. Lightly moisten edge with water; fold dough over filling and pinch edge to seal.

In large saucepan of boiling salted water, cook perogies, in batches, until floating and tender, about 5 minutes.

Topping: To serve, drizzle with butter and serve with sour cream.

Makes 6 servings.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 719 mg
  • Sugars 2 g
  • Protein 11 g
  • Calories 408.0
  • Total fat 15 g
  • Potassium 501 mg
  • Cholesterol 35 mg
  • Saturated fat 8 g
  • Total carbohydrate 58 g


  • Iron 17.0
  • Folate 45.0
  • Calcium 14.0
  • Vitamin A 11.0
  • Vitamin C 15.0
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