10 Delicious Perogies Recipes You Must Try

Who doesn’t love the comforting embrace of a perfectly cooked perogie? Whether you’re a seasoned perogie pro or a curious newcomer, our roundup of 10 Delicious Perogies Recipes You Must Try is sure to inspire your next kitchen adventure. From classic fillings to inventive twists, these recipes promise to delight your taste buds and bring warmth to your table. Let’s dive into the delicious world of perogies!

Classic Potato and Cheese Perogies

Ready to dive into the comforting world of homemade perogies? These classic potato and cheese stuffed dumplings are a beloved staple, offering a delightful mix of creamy filling and tender dough that’s easier to make than you might think.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
• For the filling:
  • 2 medium potatoes, peeled and cubed
  • 1 cup shredded cheddar cheese
  • 1/4 cup onion, finely chopped
  • 1 tbsp butter
  • Salt and pepper to taste
• For cooking:
  • 4 quarts water
  • 1 tbsp salt
  • 2 tbsp butter, for frying

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center.
2. Add 1 large egg, 1/2 cup sour cream, and 1/4 cup softened butter into the well. Mix until a dough forms. Tip: If the dough is too sticky, add a little more flour.
3. Knead the dough on a floured surface for 5 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
4. Boil 2 medium cubed potatoes in salted water until tender, about 15 minutes. Drain and mash.
5. In a skillet, sauté 1/4 cup chopped onion in 1 tbsp butter until soft. Mix into mashed potatoes with 1 cup cheddar cheese. Season with salt and pepper.
6. Roll the dough to 1/8-inch thickness. Cut into 3-inch circles. Tip: A glass can be used as a cutter if you don’t have a cookie cutter.
7. Place a tablespoon of filling in the center of each circle. Fold over and press edges to seal. Tip: Use a bit of water on the edges to help them stick.
8. Boil 4 quarts water with 1 tbsp salt. Cook perogies in batches for 3-4 minutes until they float. Remove with a slotted spoon.
9. In a skillet, melt 2 tbsp butter over medium heat. Fry boiled perogies until golden brown, about 2 minutes per side.

Classic potato and cheese perogies boast a soft, pillowy exterior with a rich, creamy center. Serve them with a dollop of sour cream and a sprinkle of fresh chives for an extra layer of flavor.

Savory Bacon and Onion Perogies

Just imagine biting into a warm, fluffy perogie filled with the rich flavors of crispy bacon and caramelized onions. This recipe will guide you through creating these delightful dumplings from scratch, perfect for a comforting meal any day of the week.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup water
• For the filling:
  • 6 slices bacon, chopped
  • 1 large onion, finely chopped
  • 1/2 tsp black pepper
• For cooking:
  • 2 tbsp unsalted butter
  • 1/2 cup sour cream (for serving)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center and add 1 large egg and 1/2 cup sour cream. Gradually mix in 1/4 cup water until a dough forms. Tip: The dough should be soft but not sticky; adjust water or flour as needed.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover with a towel and let rest for 30 minutes.
3. While the dough rests, cook 6 slices chopped bacon in a skillet over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the skillet.
4. In the same skillet, add 1 large finely chopped onion and cook in the bacon fat over medium-low heat until caramelized, about 15 minutes. Stir in the cooked bacon and 1/2 tsp black pepper. Remove from heat and let cool.
5. Roll out the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles using a cookie cutter or glass.
6. Place 1 tsp of the bacon-onion filling in the center of each circle. Fold the dough over the filling to form a half-moon shape, pressing the edges to seal. Tip: Use a bit of water on the edges to help them stick together if needed.
7. Bring a large pot of salted water to a boil. Add the perogies in batches and cook until they float to the top, about 3-4 minutes. Remove with a slotted spoon.
8. In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add the boiled perogies and cook until golden brown on both sides, about 2-3 minutes per side. Tip: For extra crispiness, let them sit undisturbed for a minute before flipping.
9. Serve hot with a dollop of sour cream on top.

Unbelievably tender with a crispy exterior, these perogies offer a perfect balance of savory bacon and sweet onions. Try serving them alongside a fresh green salad for a complete meal that’s sure to impress.

Sweet Blueberry Perogies

Yearning for a dessert that combines comfort with a burst of fruity flavor? These Sweet Blueberry Perogies are your answer, blending tender dough with a juicy blueberry filling for a treat that’s as fun to make as it is to eat.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter, softened
• For the filling:
  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
• For cooking:
  • 4 tablespoons unsalted butter
  • 1/4 cup water

Instructions

1. In a large bowl, whisk together the flour and salt for the dough.
2. Add the egg, sour cream, and softened butter to the bowl. Mix until a dough forms. Tip: If the dough is too sticky, add a little more flour.
3. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic and refrigerate for 30 minutes.
4. While the dough chills, prepare the filling by combining blueberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook for 5 minutes until thickened, then set aside to cool.
5. Roll out the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles.
6. Place 1 teaspoon of blueberry filling in the center of each circle. Fold over and press edges to seal. Tip: Use a fork to crimp edges for a decorative touch.
7. Melt 2 tablespoons of butter in a large skillet over medium heat. Add perogies in batches, cooking for 2-3 minutes per side until golden brown. Tip: Add water to the skillet and cover for the last minute to steam the perogies.
8. Repeat with remaining perogies, adding more butter as needed.

Knead these Sweet Blueberry Perogies offer a delightful contrast between the crispy exterior and the soft, juicy filling inside. Serve them warm with a dollop of sour cream or a sprinkle of powdered sugar for an extra touch of sweetness.

Spicy Jalapeno and Cheddar Perogies

Let’s dive into making these irresistible Spicy Jalapeno and Cheddar Perogies, a dish that combines the comforting texture of traditional perogies with a bold, spicy kick. Perfect for those who love a little heat in their meals, this recipe is straightforward and rewarding.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
• For the filling:
  • 1 cup mashed potatoes
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp finely chopped jalapenos
  • 1/4 tsp garlic powder
  • Salt to taste
• For cooking:
  • 2 tbsp butter
  • 1/2 cup chopped onions

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt.
2. Add 1 large egg, 1/2 cup sour cream, and 1/4 cup softened butter to the flour mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until smooth. Cover and let rest for 30 minutes.
4. While the dough rests, prepare the filling by combining 1 cup mashed potatoes, 1/2 cup shredded cheddar cheese, 2 tbsp chopped jalapenos, 1/4 tsp garlic powder, and salt to taste in a bowl.
5. Roll out the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles.
6. Place a small amount of filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal.
7. Bring a large pot of salted water to a boil. Add the perogies in batches and cook for about 3-4 minutes until they float to the top.
8. In a skillet, melt 2 tbsp butter over medium heat. Add 1/2 cup chopped onions and sauté until translucent.
9. Add the boiled perogies to the skillet and cook until golden brown on both sides, about 2-3 minutes per side.

Perfectly golden and crispy on the outside, these perogies reveal a creamy, spicy filling that’s utterly satisfying. Serve them with a dollop of sour cream or a side of fresh salsa for an extra flavor boost.

Mushroom and Sauerkraut Perogies

Just imagine biting into a soft, doughy perogie filled with the earthy flavors of mushrooms and the tangy crunch of sauerkraut. This recipe guides you through creating these delightful pockets of joy, perfect for any meal of the day.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup water
• For the filling:
  • 1 tbsp olive oil
  • 1 cup finely chopped mushrooms
  • 1 cup sauerkraut, drained and squeezed dry
  • 1/2 tsp black pepper
• For cooking:
  • 4 tbsp unsalted butter
  • 1/2 cup chopped onions

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center and add 1 large egg and 1/2 cup water. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth. Tip: Let the dough rest under a damp cloth for 30 minutes to make it easier to roll.
2. Heat 1 tbsp olive oil in a pan over medium heat. Add 1 cup finely chopped mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Stir in 1 cup sauerkraut and 1/2 tsp black pepper. Remove from heat and let cool.
3. Roll the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles. Place a teaspoon of filling in the center of each circle, fold over, and pinch edges to seal. Tip: Use a fork to crimp the edges for a decorative touch and to ensure they’re sealed tightly.
4. Melt 4 tbsp unsalted butter in a large skillet over medium heat. Add 1/2 cup chopped onions and cook until translucent, about 3 minutes. Add the perogies in batches, cooking until golden brown on each side, about 3 minutes per side. Tip: Do not overcrowd the pan to ensure even browning.

With their crispy exterior and savory, tangy filling, these Mushroom and Sauerkraut Perogies are a comforting dish that pairs wonderfully with a dollop of sour cream or a side of applesauce for a sweet contrast.

Beef and Onion Perogies

Beef and Onion Perogies are a comforting dish that combines the heartiness of beef with the sweetness of onions, all wrapped in a tender dough. Begin by preparing your ingredients to ensure a smooth cooking process.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
• For the filling:
  • 1/2 lb ground beef
  • 1 medium onion, finely chopped
  • 1 tbsp vegetable oil
  • Salt and pepper to taste
• For cooking:
  • 4 tbsp butter
  • 1/2 cup chopped onion for topping

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Add 1 large egg, 1/2 cup sour cream, and 1/4 cup softened butter. Knead until the dough is smooth. Tip: If the dough is too sticky, add a little more flour.
2. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
3. While the dough rests, heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 finely chopped medium onion and cook until translucent, about 5 minutes.
4. Add 1/2 lb ground beef to the skillet. Cook until browned, breaking it into small pieces. Season with salt and pepper to taste. Remove from heat and let it cool.
5. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 3-inch circles.
6. Place a small spoonful of the beef and onion mixture in the center of each circle. Fold the dough over the filling and press the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
7. Bring a large pot of salted water to a boil. Add the perogies in batches, cooking until they float to the top, about 3-4 minutes. Remove with a slotted spoon.
8. In a skillet, melt 4 tbsp butter over medium heat. Add the cooked perogies and 1/2 cup chopped onion. Cook until the perogies are lightly browned and the onions are caramelized, about 5 minutes. Tip: Do not overcrowd the skillet to ensure even browning.

Mouthwatering Beef and Onion Perogies offer a delightful contrast between the crispy exterior and the savory, juicy filling. Serve them with a dollop of sour cream or a side of apple sauce for a sweet and tangy complement.

Spinach and Feta Cheese Perogies

Our journey into making Spinach and Feta Cheese Perogies begins with understanding the simplicity and joy of combining fresh ingredients to create a dish that’s both comforting and flavorful. Let’s dive into the methodical process of crafting these delightful pockets of joy.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
• For the filling:
  • 1 cup cooked spinach, drained and chopped
  • 1 cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
• For cooking:
  • 4 quarts water
  • 1 tablespoon salt
  • 2 tablespoons butter

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt for the dough.
2. Add 1 large egg, 1/2 cup sour cream, and 1/4 cup softened butter to the flour mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until smooth. Cover and let rest for 30 minutes.
4. While the dough rests, prepare the filling by mixing 1 cup cooked spinach, 1 cup crumbled feta cheese, 1 tablespoon olive oil, and 1/2 teaspoon garlic powder in a bowl.
5. Roll out the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles.
6. Place a teaspoon of the spinach and feta mixture in the center of each dough circle. Fold the dough over the filling and press the edges to seal.
7. Bring 4 quarts of water and 1 tablespoon salt to a boil in a large pot. Boil the perogies in batches for 3-4 minutes until they float to the surface.
8. Remove the perogies with a slotted spoon and sauté in 2 tablespoons butter until lightly browned.
9. Serve warm. For an extra touch, garnish with a dollop of sour cream or a sprinkle of fresh dill.

Creating these Spinach and Feta Cheese Perogies offers a delightful contrast between the tender dough and the savory, creamy filling. Consider serving them alongside a crisp salad or as a hearty appetizer for your next gathering.

Apple Cinnamon Perogies

Creating homemade Apple Cinnamon Perogies is a delightful way to bring a sweet twist to a classic dish. Follow these steps carefully to ensure your perogies are perfectly tender and bursting with flavor.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup water
• For the filling:
  • 2 medium apples, peeled and finely diced
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp butter
• For cooking:
  • 2 tbsp butter
  • 1/4 cup water

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center.
2. Add 1 large egg, 1/2 cup sour cream, and 1/4 cup water into the well. Mix until a dough forms. Tip: If the dough is too sticky, add a little more flour.
3. Knead the dough on a floured surface for about 5 minutes until smooth. Cover and let rest for 30 minutes.
4. While the dough rests, prepare the filling. In a skillet over medium heat, melt 1 tbsp butter. Add 2 medium apples, 1/4 cup brown sugar, and 1 tsp ground cinnamon. Cook for 5 minutes until apples are soft. Let cool.
5. Roll out the dough to 1/8-inch thickness. Cut into 3-inch circles.
6. Place 1 tsp of apple filling in the center of each circle. Fold over and press edges to seal. Tip: Use a fork to crimp edges for a decorative touch.
7. In a large skillet, melt 2 tbsp butter over medium heat. Add perogies in batches, cooking for 2-3 minutes per side until golden brown. Tip: Add 1/4 cup water to the skillet, cover, and steam for 2 minutes to ensure they’re cooked through.

Now, your Apple Cinnamon Perogies are ready to enjoy. Notice how the tender dough pairs beautifully with the sweet, spiced apple filling. Serve them with a dollop of sour cream or a drizzle of caramel sauce for an extra indulgent treat.

Chocolate Hazelnut Perogies

Now, let’s dive into creating a delightful dessert that combines the rich flavors of chocolate and hazelnut in a comforting perogy form. Perfect for those who love a sweet twist on a classic dish, these Chocolate Hazelnut Perogies are sure to impress.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup water
• For the filling:
  • 1 cup chocolate hazelnut spread
  • 1/2 cup finely chopped hazelnuts
• For cooking:
  • 2 tablespoons unsalted butter
  • 1/4 cup powdered sugar (for dusting)

Instructions

1. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the egg and water. Mix until a dough forms.
2. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough is too sticky, add a little more flour.
3. Roll out the dough to 1/8-inch thickness. Use a round cutter to cut out circles about 3 inches in diameter.
4. Place a teaspoon of chocolate hazelnut spread and a pinch of chopped hazelnuts in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal.
5. Bring a large pot of water to a boil. Cook the perogies in batches for about 3-4 minutes, or until they float to the surface. Tip: Avoid overcrowding the pot to ensure even cooking.
6. In a large skillet, melt the butter over medium heat. Add the boiled perogies and cook until golden brown on both sides, about 2-3 minutes per side. Tip: For extra crispiness, increase the heat slightly during the last minute of cooking.
7. Transfer the perogies to a serving plate and dust with powdered sugar before serving.

Delightfully crispy on the outside with a gooey, nutty center, these Chocolate Hazelnut Perogies are a decadent treat. Serve them warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Roasted Garlic and Herb Perogies

First, let’s dive into making Roasted Garlic and Herb Perogies, a dish that combines the comforting warmth of perogies with the rich flavors of roasted garlic and fresh herbs. This recipe is perfect for those looking to elevate their homemade perogies with minimal effort.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup water
  • 1 large egg
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 2 cups mashed potatoes
  • 1/4 cup roasted garlic, minced
  • 2 tbsp fresh herbs (parsley, dill, chives), finely chopped
  • 1/2 tsp black pepper
  • 1/4 tsp salt
• For cooking:
  • 4 tbsp unsalted butter
  • 1/2 cup onions, finely diced

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center.
2. Add 1 large egg, 1/2 cup water, and 1 tbsp olive oil into the well. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
4. While the dough rests, mix 2 cups mashed potatoes, 1/4 cup roasted garlic, 2 tbsp fresh herbs, 1/2 tsp black pepper, and 1/4 tsp salt in a bowl.
5. Roll out the dough to 1/8-inch thickness. Cut into 3-inch circles.
6. Place 1 tbsp of the filling in the center of each circle. Fold over and press edges to seal.
7. Bring a large pot of salted water to a boil. Add perogies in batches, cooking for 3-4 minutes until they float.
8. In a skillet, melt 4 tbsp unsalted butter over medium heat. Add 1/2 cup onions and cook until translucent, about 5 minutes.
9. Add boiled perogies to the skillet, cooking until golden brown on each side, about 2-3 minutes per side.

Here, the perogies boast a crispy exterior with a creamy, flavorful interior. Serve them with a dollop of sour cream or a side of apple sauce for a delightful contrast.

Conclusion

Unquestionably, this roundup of 10 delicious perogies recipes is a treasure trove for anyone looking to spice up their meal routine. From classic to creative, there’s a perogie for every palate. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this roundup helpful, don’t forget to share the love (and the article) on Pinterest. Happy cooking!