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.

CATSY
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

375.5 calories; 10.7 g protein; 39.5 g carbohydrates; 44.3 mg cholesterol; 716.7 mg sodium. Full Nutrition

Reviews (93)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/22/2003
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! Read More
(110)

Most helpful critical review

Rating: 3 stars
03/28/2008
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. Read More
(305)
107 Ratings
  • 5 star values: 49
  • 4 star values: 38
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 5
Rating: 3 stars
03/28/2008
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. Read More
(305)
Rating: 4 stars
04/22/2003
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! Read More
(110)
Rating: 4 stars
12/24/2003
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! Read More
(61)
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Rating: 4 stars
12/07/2003
The flavour of these perogies was so much better than store-bought! But I had way way way too much potato filling - I got 17 perogies out of the batch, and used maybe 1/3 of the potato mixture. I'd cut the potatoes to 2 lbs, bacon to 1/3 lb, and the cheese to 1/2 cup next time. Read More
(54)
Rating: 5 stars
04/22/2003
This was a great recipie. My kids and family love the pototo version and have asked for it several times since I first made it. It is time consuming though. I use peppered bacon and fry the boiled perogies in the bacon grease. My only problem was there wasn't enough dough. I had to double that part of the recipie. My husband took some to work and a coworker offered to pay me to make some for him! Thank you Doris Read More
(33)
Rating: 5 stars
04/22/2003
I couldn't rate the kid part because I didn't feed this to a child but I thought they rocked! Fantastic flavor. I made a vegetarian version however which is really the authentic way anyhow. I used smoked mozzerlla and aged white cheddar though. The smoked flavor is incredible! I also fried them in olive oil and onions. Thank you. Read More
(21)
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Rating: 5 stars
12/01/2006
Very good. But you need to fry them after you boil them. It tastes so much better. Read More
(18)
Rating: 5 stars
10/23/2005
They take awhile to make but well worth it! My family loved them! They said that they tasted MUCH better than store bought! I make a whole bunch and freeze them! That way I can have a great snack anytime!!!! Thank you! Read More
(16)
Rating: 1 stars
05/10/2003
AWFUL.followed recipe, found filling rather bland. recipe made way too much potato filling for the amount of perogies that i was able to get out of the dough. will not make again. the ones in the freezer at the grocery store are much better! Read More
(12)