Grandma Mary’s Perogies with Potato-Cheese Filling

  • prep time25 min
  • total time 130 min
  • serves 100

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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Directions for: Grandma Mary’s Perogies with Potato-Cheese Filling


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)


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


Potato-Cheese Perogy Filling

1. Boil potatoes as you would for mashed potatoes. Drain.

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

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

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


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

2. 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.

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


See more: Appetizer, Cheese, Potatoes, Saute, Great Canadian Cookbook, GCC Perogie, GCC comfort food, GCC cheese, Grandma Mary Didur, GCC vegetarian


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