"I grew up on these delicious perogies. I make 3 batches of dough for this recipe and freeze some. You can have perogies just boiled, or you can fry them in butter, which makes them tastier. Serve with sour cream or cottage cheese. Hint: To freeze perogies, freeze separately first, then put in freezer bags. Otherwise, they will all stick together."


50 m servings 375 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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  1. To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
  2. To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
  3. To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
  4. Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.
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  1. 81 Ratings


I haven't tried this particular perogy recipe, but a genral tip for perogy dough making: Reserve the water you boiled your potatoes in, and use that to make your dough. The starch makes the doug...

I followed the recipe for the most part to make the dough, but my polish family always sauteed ground beef and sauerkraut together in a pan and then used this mixture to stuff the dough. Also a...

I used this recipe only for the dough, and added some fresh cracked pepper for a little flavour. Make sure you keep the dough thick enough, or they all fall apart when boiled!

The flavour of these perogies was so much better than store-bought! But I had way way way too much potato filling - I got 17 perogies out of the batch, and used maybe 1/3 of the potato mixture....

This was a great recipie. My kids and family love the pototo version and have asked for it several times since I first made it. It is time consuming though. I use peppered bacon, and fry the boi...

I couldn't rate the kid part because I didn't feed this to a child, but I thought they rocked! Fantastic flavor. I made a vegetarian version however, which is really the authentic way anyhow. ...

They take awhile to make, but well worth it! My family loved them! They said that they tasted MUCH better than store bought! I make a whole bunch, and freeze them! That way I can have a great sn...

Very good. But you need to fry them after you boil them. It tastes so much better.

Very good but I ommited the Kraut. And after I boiled them added melted butter and sprinkled with a little garlic salt.