Easy homemade Perogies
Traditional Polish dumplings known as the pierogi are an easy meal to make during the week and you can top them and stuff them with a variety of creations.
Recipe type: Entree
Cuisine: Potato
Serves: 24 doz
  • Filling
  • 5 large potatoes
  • ½ block cheese (700g block) grated
  • 1 large onion
  • Nob butter
  • 1 teaspoon keens mustard
  • ½ teaspoon nutmeg
  • ¼ cup milk
  • 1 pack bacon chopped or 1 pack of bacon bits or bacon bits from butcher around 3 large handfuls (basically if you like bacon add as much as you want)
  • Olive oil (you will need this for tossing the perogies in)
  • Salt and pepper
  • Perogie dough
  • 9 cups plain flour
  • 2 cups of milk
  • 2 cups boiling water
  • 1 cup oil
  • 1 tablespoon salt
  1. In a separate pan cook up the bacon bits or if you are adding the packed of bacon bits add this to the mashed potatoes and onions.
  2. Add the grated cheese and milk, salt n pepper, nutmeg, mustard, and mix into mash whilst it's still hot.
  3. Set aside and let cool down enough to be handled.
  4. You can make this the night before, cover and place in the fridge.
  5. Whilst this is cooling make the pierogi dough
  6. Mix the boiling water, milk, and oil in a bowl.
  7. Add salt and mix until dissolved.
  8. Gradually add the mixture to the flour and mix well.
  9. Let dough rest for ½ hour, then roll to make the perogies rounds.
  10. The dough will be sticky so add plenty of flour to your surface for rolling
  11. Cut dough into a manageable piece to roll then cover back up with either the upturned bowl or a damp cloth.
  12. Place cut perogies rounds onto parchment paper-covered baking tray and then cover with a towel until ready to use we had many hands so they didn't dry upon us too quickly.
  13. Now fill with filling, fold in half and pinch around the side.
  14. Once enough has been made place a large pot of boiling salted water onto boil. Place perogies into a pan and wait until they come to the surface.
  15. Take out and place it into a dish with olive oil and toss.
  16. You can eat these straight away or let them cool and bag for the freezer.
  17. When taking them out of the freezer do not defrost. Place oil in the pan and fry.
  18. Note: This recipe makes 24 dozen perogies.
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2014/03/16/perogies/