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Perogies 0 Picture


  • Perogy Dough
  • 3 cups flour (approximately)
  • 3/4 tsp salt
  • 1 1/2 cups warm water
  • 1/3 cup oil
  • Perogy Filling
  • 8-10 medium potatoes, peeled and cut in half
  • 3 onions, finely chopped
  • 1 Ib bacon, thinly chopped
  • 1 cup grated cheddar cheese
  • 1/4 cup unsalted butter
  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup oil
  • 1 cup cold water
  • Sour cream, for garnish


Servings 4
Preparation time 40mins


Step 1

To prepare the dough: In a large bowl, combine flour and salt. Make a well in centre of bowl and add water and 1/3 cup oil. Mix together and add more flour as necessary, until dough is firm. On a lightly-floured surface, knead dough until mixture does not stick to your hands. Cover tightly and let stand for 30 minutes in a warm place. On a lightly-floured surface, roll out dough to about 1/4 inch thick; cut into 2-inch circles.

To prepare the filling: Boil potatoes for 20 minutes, or until cooked through. In a frying pan over medium heat, cook onion and bacon for about 10 to 12 minutes. Remove 1/2 cup of the bacon mixture to use as a topping for perogies potatoes with cheese until smooth; blend in bacon mixture, butter and parsley. Allow mixture to cool for at least 1 hour.

To assemble and cook the perogies: Spoon 1 tsp of filling into centre of the 2-inch dough circles; fold over, pressing edges to seal. Bring a large pot of water to a boil; add 1/4 cup oil. Gently drop perogies into boiling water. (They will fall to bottom of pot and then in about 3 minutes start floating to top.) When all the perogies are at top of pot, add 1 cup cold water (to stop the cooking process). Remove perogies with a slotted spoon and serve with reserved topping and sour cream.


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