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Grandma's Polish Perogies


"My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system."
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2 h servings 281 cals
Original recipe yields 20 servings (60 perogies)


  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
  2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
  3. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
  4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.


  • Tips
  • For best results, choose potatoes that have as little water in them as possible such as Russets.
  • Choose a rolling pin that is very heavy - it will be easier to roll out the dough.
  • The perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.

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Read all reviews 306
  1. 378 Ratings

Most helpful positive review

Because it can be quite time consuming making perogies, here's a suggestion. Make your filling the day before. That way you only have to mess with the dough the day you are going to make them....

Most helpful critical review

When I made my first batch they all came out soggy and had a gross texture. I made sure I took them out once they started to float. Maybe I'm just not used to the texture but for me they weren't...

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Most positive
Least positive

Because it can be quite time consuming making perogies, here's a suggestion. Make your filling the day before. That way you only have to mess with the dough the day you are going to make them....

Two suggestions that make go from alright to WOW! 1) After boiling the perogies remove from the water and fry them with a small amount of oil until browned on both sides. 2) Top with cottage che...

This was OUTSTANDING!!!!! I have never made perogies before, and was extremely hesitant after reading ALL the reviews. Even hubby said to just go to the store and buy a bag! Which, of course, ...

This is a great dough! I did add extra oil...I am a fan of the calories and this prevents the dough from drying out, plus lets face it this dough gets a little sticky...I kept oiling my hands as...

This was my first time making perogies. I followed the dough recipe exactly. Very easy to work with! For my filling, I used red skin potatoes (because I had them on hand) and added diced onio...

Great recipe - the dough is delicate and tasty and can be filled with any filling you can dream up. I made mine with mashed potatoes and carmelized onions. I had to cover my dough with a moist...

I made this special treat for my family's Easter Sunday Diner. I made them a week in advance and froze them. They came out GREAT! Everyone loved them! Def. make in advance. It took hours to ...

These where the best perogies I have ever made, the dough was so easy to work with, the biggest complaint I had from my family was that I didn't make enough! One tip I placed the perogies on pa...

Mmmmm Good. I haven't had real home-made perogies in over 15 years. I had to get this recipe so I could learn to make them. In my second batch I used minced onions in the potato mix, and a wh...