Cheese and Potato Perogies

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An iconic Eastern European dish, perogies are stuffed dumplings that can be enjoyed either boiled or pan fried. There’s a reason why this cuisine has travelled across the globe, because however you choose to prepare them, they’re as delicious as the ones from the old country!

Prep Time: 1 hour 15 minutes
Cook Time: 4 – 7 minutes
Yield: 48 perogies


For the dough:

  • 480 g / 4 cups all purpose flour
  • 3 g / 1/2 tsp salt
  • 180 g / 3/4 cup water
  • 120 g / 1/2 cup sour cream
  • 1 large egg
  • 42 g / 3 tbsp Mirage margarine, melted and cooled

For the filling:

  • 56 g / 1/4 cup Mirage margarine
  • 1 medium onion, finely diced
  • 3 large russet potatoes, peeled and cut into 2 inch (5 cm) pieces
  • 220 g / 2 cups grated cheddar cheese
  • 12 g / 2 tsp salt
  • 1 g / 1/2 tsp ground black pepper
  • 1 g / 1/4 tsp nutmeg


For the filling:

  1. Place the potatoes in a large pot and cover with water by 1 inch (2.5 centimetres). Set over high heat and bring to a boil. Reduce heat to medium high and gently boil until a knife can easily pierce the potato, about 15 minutes. Drain and place in a large bowl to cool.
  2. Melt Mirage margarine in a skillet over medium heat and cook onions until soft and lightly browned, 6 minutes; set aside to cool.
  3. Place onions, cheese, salt, pepper, and nutmeg in the bowl with the cooled potatoes; mash until smooth.
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    Perogies - how to (5 of 8)

For the dough:

  1. In a large bowl, combine both the flour and salt.
  2. In a separate bowl, whisk together the water, sour cream, egg and salt. Add the wet ingredients to the flour and stir well to create a shaggy dough. Turn out onto a lightly floured board and knead until smooth and elastic, 6 – 8 minutes.
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    Perogies - how to (3 of 8)

  4. Cover dough with plastic wrap and allow to rest for 30 minutes.
  5. Divide dough into 4 portions. Roll one portion into a circle 1/8 inch (0.3 centimetre) thick, leaving the other three portions of dough covered.
  6. Cut out 3 inch (7.6 centimetre) rounds and place a heaping spoonful of filling in the centre of each round. Dampen one half of the circle’s edge with water and press the other half over to create a half circle.
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    Perogies - how to (7 of 8)

  8. Press and crimp well to seal; place under a clean damp tea towel while continuing with the rest of the dough and filling.
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  10. To cook perogies, bring a large pot of water to a rolling boil. Add perogies, without crowding the pot, and stir a couple of times with a spoon to prevent them from sticking. Once perogies float to the top (about 2 minutes), cook them for 1 more minute. Drain and serve.
  11. For pan fried perogies, melt 1 tablespoon (14 grams) of Mirage margarine in a skillet over medium high heat. Fry boiled perogies until golden brown, about 2 minutes on each side.

Chef Note

  • To freeze perogies, lay them in a single layer on a baking sheet, cover with plastic wrap, and place in the freezer. Once frozen solid, transfer perogies to a plastic freezer bag. Increase boiling time to about 6 – 7 minutes.

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