Potato and Cheese Perogies

Perogies take me straight back to Christmas gatherings — flour dusting the counters, family crowded into the kitchen, and trays of dumplings waiting to be boiled and fried. As kids, they were always the best part of the meal: soft pillows stuffed with potato and cheese, piled high with bacon, tomatoes, and sour cream. Making them from scratch is a labour of love, but one that tastes like home and tradition in so many Canadian families.

Prep Time: 1 hour

Total Time: 1 hour 30 minutes

Serves: 6–8

Ingredients

For the Dough

• 3 cups all-purpose flour

• 1 tsp salt

• 1 egg

• 1 cup sour cream (or buttermilk)

• 2 tbsp butter, melted

For the Filling

• 3–4 medium potatoes, peeled and boiled

• Milk or sour cream (just enough to soften the potatoes) approx. 1/4 cup

• 1 cup cheddar cheese, grated

• Salt & black pepper, to taste

For Serving

• Crispy bacon, crumbled

• Fresh tomatoes, chopped

• Sour cream

Method

• Make the dough: Mix flour and salt in a bowl. Stir in egg, sour cream, and melted butter until a soft dough forms. Knead lightly, cover, and let rest for 30 minutes.

• Prepare the filling: Mash boiled potatoes until smooth. Stir in grated cheddar, seasoning with salt and pepper.

• Assemble perogies: Roll dough on a floured surface, cut into circles with a glass, and place a spoonful of filling in the center. Fold over and pinch edges firmly to seal.

• Cook: Boil perogies in salted water until they float, then drain. For extra flavour, pan-fry in butter until golden.

• Serve: Pile onto plates with crispy bacon, fresh tomatoes, and sour cream.

Variations

• Classic Prairie style: Serve with caramelized onions instead of tomatoes.

• Vegetarian: Skip the bacon topping and add sautéed mushrooms for depth.

• Modern twist: Try stuffing with cheddar and jalapeños or cottage cheese and dill for a lighter filling.