Perogy Dough and two different fillings

Perogy Dough and two different fillings

Photo by Heather S.

  • Prep Time


  • Total Time


  • Servings



  • Perogy Dough:

  • 8

    cups all-purpose flour

  • 4

    tsp. salt

  • 1-½

    cups milk

  • 1-⅓

    cups sour cream

  • 2


  • Potato and Roasted Garlic Filling:

  • 2-½

    lbs. potatoes, peeled and quartered

  • 1

    tbsp. vegetable oil

  • 10

    cloves garlic, quartered

  • ½

    cup milk

  • cup cream cheese, softened

  • ¾

    tsp. each salt and pepper

  • Cheddar and Mushroom Filling:

  • 2

    tbsp. butter

  • 7

    cups chopped mushrooms (about 1-¼ lb/625 g)

  • 5

    onions, chopped

  • ½

    tsp. each salt and pepper

  • 2

    tbsp. cider or white wine vinegar

  • 2

    cups shredded old Cheddar cheese (about 5 oz/150 g)


PEROGY DOUGH: In large bowl, stir flour with salt. Whisk together milk, sour cream and eggs; stir into dry ingredients just until soft shaggy dough forms. Turn out onto lightly floured surface; knead for 1 minute or until smooth. Divide into quarters; wrap each in plastic wrap and let rest for 20 minutes. Makes enough for 7-1/2 dozen perogies. POTATO AND ROASTED GARLIC FILLING: In large pot of boiling salted water, cover and cook potatoes for about 20 minutes or until tender. Drain well and return to pot; mash with potato masher until smooth. Meanwhile, in small saucepan, heat oil over medium-high heat. Add garlic and reduce heat to medium-low; cook, stirring occasionally, for 8 to 10 minutes or until golden and softened. Mash garlic and add to mashed potatoes along with milk, cream cheese, salt and pepper; stir just until smooth. Let cool to room temperature. (Filling can be refrigerated in airtight container for up to 24 hours.) Makes 4 cups CHEDDAR AND MUSHROOM FILLING: In large heavy saucepan, melt butter over medium-high heat; cook mushrooms, onions, salt and pepper, stirring often, for 5 minutes. Reduce heat to medium; cook, stirring often, for 30 minutes or until mushrooms are softened and most of the liquid is evaporated. Stir in vinegar; cook for 3 minutes. Let cool for 5 minutes. Stir in cheese. Let cool. (Filling can be refrigerated in airtight container for up to 24 hours; stir well before using.) Makes 4 cups (1 L), enough for 7-1/2 dozen perogies. TO ASSEMBLE PERGOIES: On lightly floured surface, roll out one of the quarters of dough at a time into 17-inch (43 cm) circle. With dry pastry brush, brush any excess flour off dough. Using 3-inch (8 cm) round cutter, cut dough into circles. Place rounded 1 tsp (5 mL) filling in center of one half of each circle. With different pastry brush, brush edges lightly with water. Fold dough over filling to form semicircle; pinch edges together firmly to seal. If desired, crimp by hand or with perogy rimper. Place on dish towel-lined baking sheet. (Perogies can be prepared to this point, arranged in 2 layers between waxed paper in airtight container and refrigerated for up to 24 hours; or freeze in single layer, then store in airtight containers for up to 3 weeks.) Makes about 7-1/2 dozen perogies. TO COOK: Half batch perogies (recipe above) 3 tbsp. butter 1 large onion, thinly sliced Sour cream (optional) In large pot of boiling salted water, cook perogies, in batches and stirring gently to prevent sticking, for 3 to 4 minutes for fresh, or 5 to 6 minutes for frozen, on until perogies float to top. With slotted spoon, transfer to colander to drain. Meanwhile, in large heavy skillet, melt butter over medium heat; cook onion, stirring occasionally, for 5 minutes or until golden brown. In batches, add perogies to skillet and cook, tossing to coat, for about 3 minutes or until lightly golden and heated through. Serve with sour cream (if using). Makes 6 servings.


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