Homemade Perogies


I don’t know about you, but growing up, I loved eating perogies. I would eat them all the time, taking them to school for lunches and the like. My mom would make them really crispy (frozen ones, of course), and added fried onions, chilli flakes (because we liked them spicy), and doused it in ketchup and mayo (I know, not the traditional sour cream); it was SO good.

I can never get tired of perogies, but they can be quite carb heavy. I had been wanting to make some fresh, so I decided to try my hand at them, making a ‘lighter’ version. Instead of using all potatoes, I decided to mix in some sweet potatoes. The dough also was a mix of whole wheat, APF, and spelt. I have to say, my filling was really good. When my mom tried it, she wondered if I had put bacon in the filling, because it tasted like it.

My secret?

Smoked cheddar. The smokiness really comes out and makes it taste like there is bacon in it. I had been making a huge batch to freeze for later use, but she couldn’t wait and wanted to try one. Both her, myself, and my sister were so pleased with the results and the texture of the dough, and most of all, the filling.

Now, there is cheese in the filling, but I do have a vegan friendly version of the recipe – just toss out the cheese for some nutritional yeast. It’ll do the trick!

Makes a large batch of 60


  • 3 medium potatoes
  • 2 sweet potatoes
  • 2 cups grated cheese (sub 1/2 cup nutritional yeast)
  • 2 tbsp melted vegan butter (or regular butter)
  • 1/4 cup nutritional yeast (skip if using 1/2 cup)
  • 1/4 cup chopped chives
  • 1 large onion, diced
  • salt, to taste


  • 5 cups flour
  • 3 eggs
  • 1 and 1/4 cup greek yogurt (or sour cream)
  • 1/2 cup melted vegan butter (or regular butter)
  • 1/2 tsp salt


In a frying pan, heat a couple tablespoons of oil on medium heat and add the diced onion. Sauté the onions until it picks up colour and caramelizes, about 10 minutes. Set aside.

Boil the potatoes and sweet potatoes in a large pot until it can be pierced with a fork, about 20 minutes. Strain them, and (being careful to not burn yourself…) peel them and place back into pot. Add the butter and cheese and cover to let melt. Add the chives, nutritional yeast, caramelized onions, and salt to taste, and mash together.


In a stand mixer, mix all the dough ingredients together until a smooth dough is formed. If it seems a little sticky, add just under a tablespoon more flour at a time, until no longer sticky. Wrap in saran wrap and let it rest for 30 minutes.


Roll the dough (you may need to do this in portions) to about 1/8 inch thick. Using a dough cutter or perogie shaper, cut out circles. Use the trims to roll out more dough to ensure you use as much of the dough as possible. Place about 1/2 tablespoon of filling in the middle. Dip finger in water and wet the edges so that the dough will stick. Close the perogies using the shaper, or pinch together and seal with the tines of a fork. Place on floured tray.

IMG_0850 IMG_0851


At this point, you can freeze the tray. Once frozen, place in freezer bags and use whenever needed. To cook, boil a pot of salted water. Drop perogies and let boil, until they float to the surface, around 5 minutes. Remove from water. You can eat them like this or pan fry them in some oil for a minute or two until it picks up colour. Serve with a side of sour cream, and garnish with more caramelized onions. Enjoy!!!!


What were your favourite foods growing up?


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