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Grandma Mary’s Perogies with Potato-Cheese Filling

Grandma Mary’s Perogies with Potato-Cheese Filling
PREP TIME
25 min
COOK TIME
1h 45 min
YIELDS
100 servings

Having made perogies for most of her life, a Ukrainian-Canadian grandmother shares how to make the classic delicious dumplings.

Courtesy of Mary Didur, Saskatoon 

Scroll down to watch how to make this recipe.

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Ingredients

Potato-Cheese Perogy Filling

6
large red-skinned potatoes (not baking potatoes), peeled and halved
4
- 6 oz (115 to 170 g) medium cheddar cheese
1
medium onion, diced, sautéed in butter
salt and white pepper to taste
½
cup (125 mL) dry cottage cheese (“not the sloppy kind” says Mary)

Dough

4 ½
cups (1.125 L) flour
½
cup (125 mL) vegetable oil
1
cup (250 mL) milk, room temperature
1
cup (250 mL) boiling water
1
tsp (5 mL) salt
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Directions

Step 1

Boil potatoes as you would for mashed potatoes. Drain.

Step 2

While potatoes are hot, stir in cheddar. Cover until cheese is melted, about 1 minute.

Step 3

Stir in sautéed onion; using potato masher, mash until smooth. Sprinkle with salt and pepper to taste.

Step 4

Using clean cloth, squeeze out all moisture from cottage cheese. Stir into potato mixture. Sprinkle with salt and pepper to taste.

Step 5

Mix together flour, oil, milk, water and salt. Knead dough until smooth. Let stand for 30 to 60 minutes.

Step 6

With rolling pin, roll out really thin. Cut dough into squares. (I prefer to make smaller perogies, so they’re 2 x 2 inches/5 x 5 cm.) Spoon about 1 tbsp (15 mL) of potato-cheese filling onto each square. Fold dough into triangle and pinch edge closed to seal in filling.

Step 7

Add to pot of boiling water. Once floating, cook for 1 to 1½ minutes.

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