70 Reviews 4 Pics
  • Prep

    45 m
  • Cook

    5 m
  • Ready In

    50 m
Recipe by  CATSY

“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.”

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Adjust Servings

Original recipe yields 16 perogies



  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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Reviews (70)

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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 dough easier to roll and handle.



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 after we boil the perogies, we always fry them in a pan with onions. Not the healthiest meal, but it is very good. I am not really sure what the "traditional" filling is, but my family either used potatos and cheese or this ground beef version, which is the family favorite. We also always served potato salad and coleslaw and my grandfathers homemade polish kielbasa!



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!

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Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet



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Grandma's Polish Perogies


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Babcha's Meat-Filled Varenyky (Perogies)