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Nana’s Perogy Dough Recipe

For perogy fillings, check out my recipe for Cottage Cheese and Potato, or this one for Cheddar Cheese and Potato.

Once you’ve made your perogies, you have 2 options:

You can boil them in batches for 6 – 8 minutes, then drain, and toss them in a little melted butter.  Or, sauté them in a little butter for 5 minutes until slightly crispy.  Top either way with sautéed onions, crisp bacon, and sour cream.

Perogy Dough Recipe

Nana’s Perogy Dough Recipe

Nana’s Perogy Dough Recipe


4 cups all-purpose flour
1 teaspoon salt
2 eggs
1 tablespoon vegetable oil
1 cup warm water


  1. Whisk salt and flour in a large bowl. Whisk eggs, oil and warm water in a small bowl.
  2. Pour egg mixture over flour mixture; mix with a fork until ragged dough forms.
  3. Knead dough a few times to form a loose ball.
  4. Transfer dough to a floured surface.
  5. Knead for 10 minutes; until dough is smooth and soft, and starts to firm.
  6. Cut dough in half and place on a lightly floured baking sheet. Cover with a damp tea towel and let rest for 30 minutes in a warm area.
  7. One at a time, roll the dough balls to a scant ¼-inch thickness on a lightly floured surface. Keep dough covered when not being rolled.
  8. Cut dough into rounds using a 3-inch round cutter. Place 1 tsp filling on each round. Lightly moisten the edge of half of the round with water; fold over filing and pinch edges together to seal.
  9. Place filled perogies on a flour-dusted tea towel; covered with a tea towel.

Make sure the water is warm, but not hot. She says warm water makes for an easy to work with dough.

If the dough is very elastic as you roll it, allow it to rest for a few minutes covered before continuing to roll.


fried perogies
You can place them evenly spaced (not touching) on a baking sheet in the freezer until they’re frozen.  Then place the perogies in a closed container until you’re ready cook them.  Boil them from frozen for about 10 minutes.
Freezing Perogies