Baba's Ukrainian Perogies Recipe

Make the dough

In a large bowl, combine 4 cups all-purpose flour and 1 tsp salt. Make a well in the center.

Lightly beat 2 eggs with 1 cup warm water and 2 tbs melted butter (or oil). Pour the liquid into the flour well.

Using a fork, gradually work flour into the liquid until a shaggy dough forms. Transfer to a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. If dough is sticky add up to 1/4 cup more flour; if too dry add a little water, 1 tsp at a time.

Form dough into a ball, coat lightly with oil or a bit of flour, cover with plastic wrap or a clean towel and let rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

Cook the potatoes

Place 2 lbs peeled and chunked russet potatoes in a large pot and cover with cold water. Add 1 tbsp salt for the water. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes. Drain well and return to the pot.

While the potatoes cook, finely dice 1 medium yellow onion. In a skillet over medium heat, melt 3 tbs unsalted butter and sauté the diced onion until soft and golden, about 8–10 minutes. Remove from heat and let cool slightly.

Mash the drained potatoes until smooth. Stir in the sautéed onion and butter, 1 tbs sour cream, 1 tsp salt and 1 tsp freshly ground black pepper. Adjust seasoning to taste. The filling should be flavorful but not wet—if it's too loose, mash a bit more or cook a minute to evaporate moisture.

Let the filling cool to warm (not hot) before assembling so it won’t melt the dough.

Roll and cut the dough

Divide rested dough into two pieces. Working with one piece at a time and keeping the other covered, roll dough on a lightly floured surface to about 1/8-inch (3 mm) thickness. Use a 3-inch (7–8 cm) round cutter (glass or cookie cutter) to cut circles. Re-roll scraps as needed.

Place about 1 heaping teaspoon of the cooled potato-onion filling in the center of each circle. Fold the dough over to form a half-moon and press the edges together to seal. Crimp the edges with fingers or a fork to ensure a tight seal so they don’t open while cooking.

Boil the perogies

Bring a large pot of salted water to a rolling boil (use the water seasoned earlier if still available) and reduce to a gentle boil. Add perogies in batches, careful not to overcrowd. Stir gently to prevent sticking. When a perogy floats to the surface, cook for an additional 1–2 minutes, then remove with a slotted spoon to a tray lined with a clean towel. Repeat with remaining batches.

Optional fry for texture

In a large skillet over medium heat, cook 6 oz diced bacon (if using) until crisp. Transfer bacon to a plate leaving the rendered fat. Add 4 tbs unsalted butter to the skillet with the bacon fat (or just butter if not using bacon). Working in batches, add boiled perogies and sauté until edges are golden and slightly crisp, about 2–3 minutes per side. Transfer to a serving platter.

If not frying, simply toss gently with 2 tbs melted butter so they don’t stick and serve warm.

Serve perogies topped with crisp bacon (if used), dollops of 1 cup sour cream, and 2 tbs sliced chives or green onions. Offer extra salt and pepper at the table.