Recipe by CATSY
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
shredded Cheddar cheese
salt and pepper to taste
1 (32 ounce) jar
sauerkraut - drained, rinsed and minced
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!
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.
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!
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.
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
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.
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!
Very good. But you need to fry them after you boil them. It tastes so much better.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 375
** Calories from Fat: 176
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Discover a quick-and-easy way to make pierogi.
Watch how to make this sandwich that is a favorite of Indiana residents.
These tender, tasty potato dumplings star crumbled bacon and cheese.