Homemade Perogies


Recipe compliments of The St. Joachim Diner, Lakeshore, Ontario

Yields 48-50 perogies

Dough Ingredients:

2 ½ lbs white potatoes, peeled, halved
3 ¼ cups all purpose unbleached  flour
¼ tsp salt + 2 tsp salt to boil water
1 cup butter, room temperature, for tossing

Frying Ingredients:

½ cup butter
2 cups yellow onion, diced ¼ inch
pinch of salt and pepper

Stuffing Ingredients:

2 ½ lbs white potatoes, peeled, halved
¾ cup yellow onions, minced
2 tbsp butter
 4 ¼ tsp salt + pinch
⅛ tsp pepper + pinch
½ lb old cheddar, shredded
1 cup sour cream, for serving



1.  In two separate 4 quart saucepans on high add 2 ½ lbs of potatoes, cover  with 3 inches of warm water, 2 tsp salt and bring to a boil.  Boil for 15 minutes or until potatoes are tender.  While potatoes are boiling, in an 8 inch frying pan between medium to medium  low add ¾ cup minced  onions, 2 tbsp butter, pinch of salt and pepper and sauté for 15 minutes.

2.        Drain potatoes, set aside one pot to cool, mash remaining potatoes with sautéed onion mixture and add ⅛ tsp pepper, ¼ tsp salt, shredded cheeses, stir until cheese is melted and let stand.


Dough Instructions

1.       Press cooled potatoes through a ricer into a large bowl, add ¼ tsp salt and 1 cup flour and knead until combined.

2.       Place dough on lightly floured flat surface and knead in remaining flour one cup at a time.  Knead for 10 minutes or until all flour is incorporated, dough will be sticky.  Cut into quarters, cover with cloth and let stand for 10 minutes.

3.       On a lightly floured flat surface, use one piece of dough, lightly dust dough with flour and roll into ⅛ inch thick disc.  Using a 3 inch round cookie cutter or glass, cut dough into circles.  Hold a circle in the palm of your hand, add 1 tbsp of stuffing mixture to centre, fold and stretch dough over, pinch edges to create a tight seal around the entire semi circle.

4.       Place perogies on a lightly floured cotton cloth until ready to boil.  Repeat process until all dough and stuffing is used.

5.       Bring a 7 quart saucepan ¾ full of water with 2 tsp of salt to a boil on high.  Add 12 perogies at a time to boiling water and cook for 3 minutes.  Divide 1 cup butter in two large bowls, remove cooked perogies with slotted spoon, add 24 perogies to first bowl and toss.  Repeat process for second bowl.

6.       In a 12 inch frying pan on medium, add half of the frying ingredients, sauté for 5 minutes, add 24 perogies, sauté until lightly browned. Repeat process.  Serve with sour cream on the side.

Recipe compliments of The St. Joachim Diner, Lakeshore, Ontario

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