Whether you spell it perogies or pierogies, it doesn’t really matter. What DOES matter is that you’ve tried these mouth-watering morsels. And once you’ve tried them, you’re going to want to make them yourself.

Being married to a guy who is half Polish means I’ve had the tremendous pleasure of trying a few yummy (and some ….umm… interesting) Polish dishes. Homemade mushroom soup (nothing canned about this one!), cabbage rolls, kielbassa and pickle sandwiches (not entirely Polish, but still delicious!), pickled beets and mushrooms, to name a few.

But by far the favourite is homemade pierogies. While I have made these a few times, I’ve been unsuccessful in finding a dough recipe that tastes “just right”, according to The Man. I finally asked my mother-in-law for her dough recipe, made it, and bingo! We were in pierogy-making business!

perogies served

This recipe is for potato and cheese filling, with an easy blueberry filling for dessert. Both are served with sour cream, but for the blueberry pierogies, add a little sugar to sweeten.

blueberry perogies with sweetened sour cream

Smacznego! (That’s Polish for “enjoy your meal”!)

Easy Perogies Recipe

Homemade Perogies - Potato & Cheese and Blueberry

Pierogy Dough

  • 4 cups flour
  • 1 egg
  • sprinkle of water

In a medium bowl, measure flour and mix in egg. Slowly sprinkle water over the dough and mix with a fork until it starts to come together. Continue sprinkling and mixing until it forms a ball.

dough ball

Roll the dough very thin onto a floured surface. Use a large biscuit cutter or glass to cut out the shapes.
dough rolled and cut
You could also use a pasta roller to roll it out thinly – roll to about a 3 or 4 (4 I found a little bit thin) on the basic roller.
pasta roller
pasta rolled strips of dough
Place 1/2 – 1 tsp of the pierogi filling in the center.
perogie filling
Fold over the sides, pinch and seal.
perogie assembly line
Boil perogies in water until they float (yes, they’re done that quick!).
boiling potato perogies

Potato and Cheese Pierogy Filling

Mix mashed or cooked and smashed potatoes with cheese (I used leftover heated up scalloped potatoes mashed with a fork and it worked perfectly!).
frying potato perogies
Boil finished perogies and fry in a frying pan with a little butter, just until lightly browned. Serve with sour cream.

Blueberry Pierogy Filling

For dessert, why not make blueberry perogies?! Add 1/2 – 1 tsp of blueberries to each pierogi, sprinkle a little sugar over top, seal and cook.
blueberry perogies with sweetened sour cream
Serve with slightly sour cream sweetened with sugar.