Carrie Sue Durgin


I have an adorable chubby little Chihuahua named Boomer. He is an exceptional little guy. When ever I cook he has his place on the step stool where he watches me with such interest you would think he was trying to learn the recipe. Well, he likes some recipes (smell wise) more than others. This Perogy recipe seems to be his favorite of all of them. Now if Boomer likes it, I know everyone else will, after all, it has the 4 paws seal of approval.


☆☆☆☆☆ 0 votes

Makes between 40-60 perogies.
1 Hr
1 Hr
Stove Top


  • 1
    onion, finely chopped for the filling
  • 2 large
    onions, sliced, for frying
  • 1/2 c
    butter, for the filling
  • 1/3 c
    butter, for the dough
  • 8 large
    potatoes, cubed
  • 2 c
    cheddar cheese
  • 5 c
    all purpose flour
  • 1 2/3 c
    warm water
  • 1 tsp
  • 1
    egg yoke
  • ·
    sour cream for topping (optional)
  • 1/4 c
    whole milk



  1. Pan fry the finely chopped onion in a skillet with a little butter or olive oil, until lightly caramelized.The onion should be brownish and translucent when done. Sprinkle in a tsp of garlic powder while cooking the onion.
  2. Put cubed potatoes in a large pot of water. Put tablespoon of salt in the water. When potatoes are very soft (fork goes through them with ease) drain. Return to the pot. Add cheddar cheese, pepper, salt, and fried onion and milk and butter and mash until smooth and creamy. Don't add more milk if it seems a little stiff, adding more will make the filling to loose. Set aside and cool a bit.
  3. In a Large bowl, add the flour. Make a little well in the flour and add the wet potato mixture, stir to combine.
    Make three equal loaves and knead until all the ingredient combine together. Coat the loaf with light rub of olive oil (you can use non-stick olive oil or butter spray) and place it in a bowl and cover with towel. Let it rest for about 1 hour.
  4. On a clean flat surface sprinkle a little flour. Knead one loaf at a time until dough is smooth. Then roll it out with a rolling pin and form a flat circle. Should be about 1/8 of an inch thick . Cut circle out of the dough with an empty soup can or cookie cutter or even a tea cup saucer. ( They should be about 3 inch in diameter, large enough to fold over and put the filling in).
  5. Take a tablespoon of potato mixture and place in the middle of the circles. Keep the filling from touching the edges. Gently fold the dough in half, covering the potato mixture. Press together the edges and make sure it is all sealed. Now you can use a fork and press it into the edges, making little fork marks around the seal area.
  6. Each Loaf should yield about 24 Perogies. I usually cook some for the dinner and freeze some for another couple of meals.
  7. To Freeze.
    Spray the container with non-stick cooking spray. Place a layer of perogies on the bottom and cover with wax or parchment paper. Then layer again until the container is full and you are able to put the lid on easily. I try and use containers that allow for 1 meal a piece.
  8. To Cook:
    Boil a large pot of water, salt the water and add a tbsp of olive oil. You can add any amount of perogies to the water, when they float to the top of the water they are done.
  9. While the perogies are boiling, Put the sliced onions in a skillet with butter, and some salt. Fry until caramelized. In the same skillet, add a little more butter and with a strainer spoon take the perogies and put it in the skillet. Repeat this step until all the perogies are frying. Turn them over once. They should be brown and slightly crispy on the top. Be careful, they cook rather quickly in the frying pan. When they are nicely cooked, remove to a plate. Cover them with the onions. Serve with sour cream (Optional).

Printable Recipe Card


Course/Dish: Pasta
Main Ingredient: Potatoes
Regional Style: Polish
Dietary Needs: Vegetarian

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