Ukrainian Perogies, for Beginners

Total Time
Prep 30 mins
Cook 2 mins

Nothing is better than a fresh perogy, stolen from the bowl just after it has been cooked. Once a year, our family would spend a whole Saturday making these so we would have a stash to freeze and use for the next year. Fairly easy to make, but the instructions are just very descriptive.

Ingredients Nutrition


  1. Dough--------------.
  2. Mix dough ingredients together.
  3. You may have to add more liquid or flour to make the dough soft and somewhat sticky.
  4. Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
  5. The dough will be slightly sticky.
  6. Do not over-knead.
  7. Place dough in an oiled bowl.
  8. Cover and let rest for 30 minuets.
  9. Filling-----------.
  10. Cook onion in butter.
  11. Mix with potatoes, and add cheese while the mixture is still hot.
  12. You may substitute Cheez Whiz for the cheddar.
  13. Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
  14. Manufacturing--------.
  15. Set a large pot of water to boil.
  16. Form walnut-sized balls of the filling.
  17. Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch).
  18. You will probably need to add flour as you roll.
  19. Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
  20. Place filling ball in center of dough circle.
  21. If the dough has a less-floury side, keep that side up.
  22. Fold dough over ball, and pinch edges to form a half circle.
  23. To prevent perogies with"horns", I pinch at the top ("90 degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.
  24. You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth.
  25. Place several perogies in boiling water.
  26. Stir once, gently with a slotted spoon.
  27. Perogies are done when they float for a minute (this will take 2-3 minutes).
  28. Melt about 1/2 cup of butter or margarine in microwave.
  29. Rescue and drain the perogies with the slotted spoon.
  30. Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
  31. Cook, drain, and drizzle the other perogies in the same manner.
  32. *Platzkies (pronounced "plutch-keys"): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before.
  33. Add minimal flour, and handle dough as little as possible.
  34. Try to keep edges even.
  35. Cut dough with a knife into strips about 8 cm (3 inches) wide.
  36. Cut each strip into several triangles and/or squares.
  37. Cook strips in water until they float.
  38. Repeat draining and drizzling treatment as with perogies.
Most Helpful

5 5

These are just like my cousin makes (at last I don't have to BEG her to make them) Her MIL taught her to make them.

3 5

I grew up with Varenyky (Ukrainian version of Polish Pierogies) and this is definitely an easier version of my mother's recipe. That being said, I do think I prefer using traditional Farmer's Cheese (vs. Cheddar or Cheez Whiz) and making separate batches of cheese-filled or potato-filled. We usually have an assortment of toppings that foks can choose from -- sauteed onions, mushrooms, sour cream, applesauce, fruit compote, etc. Thanks for sharing your recipe - it's great to see these foods shared and celebrated!

5 5

My husband went crazy for these perogies! After boiling them I fried them up with bacon onions and butter and they were the best perogies my family has ever eaten... Even better than my Ukrainian great great grandmothers! I also chopped up about 4 bacon strips into the filling as well.