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Mastering the Art of Ukrainian Perogies: A Beginner’s Guide

The aroma still wafts through my memory – the comforting scent of buttery onions mingling with freshly boiled dough. As a child, my grandmother’s kitchen transformed into a perogy-making factory every fall. We’d spend hours, flour dusting our noses and hands, crafting these little pockets of savory goodness. Each perogy was a labor of love, a tiny edible embodiment of family tradition, and a taste of home I carry with me to this day.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yields: 48 perogies
Dietary Type: Vegetarian

Ingredients

Dough:

2 cups flour
½ cup milk, warm
½ cup potato, well mashed
1 teaspoon salt
1 tablespoon vegetable oil

Filling:

½ cup chopped onion
¼ cup butter
2-3 cooked potatoes, mashed
1 cup grated cheddar cheese

Alternate Filling:

2-3 cups cottage cheese, drained (or use dry curd)
⅓ cup fresh dill, chopped
1 egg
Salt and pepper (to taste, before adding egg!)

Equipment Needed

Large mixing bowls
Measuring cups and spoons
Large pot
Slotted spoon
Rolling pin
3-inch round cookie cutter or glass
Clean dishcloth

Instructions

Prepare the Dough: In a large mixing bowl, combine the flour, warm milk, mashed potato, salt, and vegetable oil. Mix until a dough begins to form. You may need to add a little more flour or milk to achieve a soft, slightly sticky dough.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead in just enough additional flour to make it easier to handle, but avoid over-kneading. The dough should remain slightly sticky.
Rest the Dough: Place the dough in an oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
Prepare the Filling: While the dough rests, prepare your chosen filling.
- Potato and Cheese Filling: In a skillet, cook the chopped onion in butter until softened and translucent. In a bowl, mix the cooked onions and butter with the mashed potatoes. Add the grated cheddar cheese while the potato mixture is still hot, stirring until the cheese is melted and well combined. Let the filling cool completely before using. Refrigerating the filling speeds up the process. For an extra creamy filling, consider using Cheez Whiz as a substitute for the cheddar.
- Cottage Cheese and Dill Filling: In a bowl, simply mix the drained cottage cheese, fresh dill, and egg together. Season with salt and pepper to taste. Make sure to taste before adding the egg to adjust seasoning.
Shape the Perogies: Set a large pot of water to boil. On a lightly floured surface, roll out the dough fairly thinly (about 3 millimeters or 0.125 inches). Add more flour as needed to prevent sticking.
Cut the Dough: Use a 3-inch round cookie cutter or a wide-mouthed glass to cut out circles from the rolled-out dough. Gather the scraps of dough into a ball; you’ll reroll these later.
Fill the Perogies: Form the filling into small, walnut-sized balls. Place a ball of filling in the center of each dough circle.
Seal the Perogies: Fold the dough over the filling to form a half-circle (a crescent shape). Pinch the edges tightly to seal. To prevent “horns” (points sticking out) when cooking, start by pinching the dough at the top of the perogy (the “90-degree mark”), then pinch at the two edges (the “180-degree and 0-degree marks”), working your way up to the 90-degree mark.
Pinching Tips: If you’re having trouble getting the perogies to seal, try smearing a little water on the filling-side of the dough along the edges. Keep your fingers floured, especially on the non-filling side, to prevent sticking.
Prevent Drying: As you finish shaping the perogies, place them on a well-floured surface and cover them with a clean, floured dishcloth to prevent them from drying out.
Cook the Perogies: Carefully place several perogies into the boiling water. Stir gently once with a slotted spoon to prevent them from sticking to the bottom of the pot.
Check for Doneness: The perogies are done when they float to the surface and remain floating for about a minute (this usually takes 2-3 minutes).
Butter and Serve: While the perogies are cooking, melt about ½ cup of butter or margarine in the microwave.
Drain and Butter: Use the slotted spoon to remove the cooked perogies from the boiling water, allowing them to drain well. Place them in a bowl, drizzle with some melted butter, and gently shake the bowl to distribute the butter evenly. Repeat the cooking, draining, and buttering process with the remaining perogies.
Platzkies (Optional): Don’t toss the dough scraps! Roll out the scraps to the same thickness as before. Add minimal flour and handle the dough as little as possible. Try to keep the edges even. Cut the dough into strips about 3 inches wide, then cut each strip into triangles and/or squares. Cook these strips in boiling water until they float, then drain and drizzle with melted butter just like the perogies. These are called “Platzkies” and make a delicious, simple dumpling.

Expert Tips & Tricks

Make-Ahead Filling: The filling can be made a day ahead and stored in the refrigerator. This can save time on the day you plan to make the perogies.
Freeze for Later: Cooked perogies freeze beautifully. Lay them out in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. This prevents them from sticking together.
Flavor Boost: Add a pinch of garlic powder or onion powder to the potato filling for an extra layer of flavor.
Dough Consistency: The dough should be soft and pliable, but not too sticky. If it’s too sticky, add flour a tablespoon at a time until it reaches the right consistency.

Serving & Storage Suggestions

Serve the perogies hot, drizzled with melted butter, and topped with sour cream and fried onions. They are also delicious with a sprinkle of fresh dill or parsley.

Storage:

Room Temperature: Cooked perogies should not be left at room temperature for more than 2 hours.
Refrigerator: Store cooked perogies in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Properly frozen perogies can last for up to 2-3 months.

Reheating:

Pan-Fry: For a crispy exterior, pan-fry the perogies in butter until golden brown.
Boil: Reheat in boiling water for a few minutes until warmed through.
Microwave: Microwave on high for 1-2 minutes, but be aware that the texture may become slightly soft.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	7g	11%
Saturated Fat	4g	20%
Cholesterol	20mg	7%
Sodium	150mg	7%
Carbohydrates	20g	7%
Fiber	1g	4%
Sugar	1g	1%
Protein	4g	8%

Variations & Substitutions

Vegan Perogies: Use non-dairy milk (such as almond or soy milk) and vegan butter. For the filling, substitute the cheese with nutritional yeast or a vegan cheese alternative.
Gluten-Free Perogies: Substitute the all-purpose flour with a gluten-free flour blend. You may need to experiment with the liquid ratio to get the right dough consistency.
Savory Fillings: Explore other fillings like sauerkraut and mushrooms, spinach and feta, or even a sweet filling like blueberries or cherries.
Regional Variations: In some regions, perogies are boiled and then baked or fried for extra crispness. Experiment with different cooking methods to find your favorite.

FAQs (Frequently Asked Questions)

Q: Can I make the dough in advance?
A: Yes, you can make the dough a day ahead. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before rolling it out.

Q: How do I prevent the perogies from sticking together when cooking?
A: Make sure the water is boiling rapidly, and stir the perogies gently with a slotted spoon as soon as you add them to the pot.

Q: Can I use frozen mashed potatoes?
A: Yes, you can use frozen mashed potatoes, but make sure to thaw them completely and drain any excess water before using them in the dough or filling.

Q: What if my dough is too dry?
A: Add a tablespoon of warm milk at a time until the dough comes together.

Q: What’s the best way to serve perogies?
A: Perogies are traditionally served with melted butter, sour cream, and fried onions, but feel free to get creative and add your own favorite toppings!

Final Thoughts

Making perogies from scratch might seem like a project, but it’s a rewarding culinary experience that connects you to a rich cultural heritage. Don’t be intimidated; embrace the process, experiment with different fillings, and share the joy of homemade perogies with your loved ones. So gather your ingredients, put on some music, and let the perogy-making adventure begin! And don’t forget the sour cream!

Ukrainian Perogies, for Beginners Recipe