Baba's Ukrainian Perogies Recipe
Make Baba's Ukrainian Perogies Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Potato & Cheese Filling
Topping & Serving
Method
Dough
- 1
Make the dough
In a large bowl, whisk together the flour and 1 tsp salt. Make a well in the center and add the eggs, milk and melted butter. Mix with a fork until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tbsp flour; if too dry, add a teaspoon of milk at a time. Form into a ball, wrap in plastic, and let rest at room temperature for 30 minutes.
- 2
Roll out and cut circles
Divide rested dough into two pieces. Working with one piece at a time on a lightly floured surface, roll to about 1/8-inch (3 mm) thickness. Use a 3-inch round cutter (or a glass) to cut circles. Re-roll scraps as needed. Keep circles covered with a towel while filling to prevent drying.
Potato & Cheese Filling
- 3
Cook potatoes
Place potato chunks in a large pot and cover with cold salted water. Bring to a boil and simmer until tender, 12–15 minutes. Drain thoroughly and return to the hot pot for 1–2 minutes to dry out excess moisture.
- 4
Mash and season
Mash the hot potatoes until smooth. Stir in the 2 tbsp butter, cream cheese, farmer's cheese (or ricotta), and grated cheddar. Season with 1 tsp salt, 1 tsp black pepper and a pinch of nutmeg if using. Taste and adjust seasoning. Let filling cool until easy to handle, about 10–15 minutes.
- 5
Portion filling
Spoon about 1 heaping tablespoon (about 15–18 g) of filling into the center of each dough circle. Do not overfill to avoid bursting during cooking.
Assemble & Cook
- 6
Seal perogies
Lightly brush the edges of each dough circle with a little water, fold over to form a half-moon, and press edges firmly to seal. Crimp with a fork for extra security and a decorative edge. Place finished perogies on a floured tray or sheet pan; flour lightly between layers to prevent sticking.
- 7
Boil perogies
Bring a large pot of salted water to a gentle boil. Add perogies in batches (don’t overcrowd). Stir gently to prevent sticking. When they float, cook 2–3 minutes more to heat through (total floating time ~3–4 minutes). Remove with a slotted spoon to a tray and drain briefly.
- 8
Pan-fry for finish (optional but recommended)
In a large skillet over medium heat, melt 1–2 tbsp butter. Add boiled perogies in a single layer and fry until golden and crisp on each side, about 2–3 minutes per side. Work in batches and add more butter as needed. Transfer to a warm platter.
Topping & Serving
- 9
Cook bacon and onions
In a medium skillet, cook the bacon pieces over medium heat until crisp, 6–8 minutes. Remove bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the pan. Add 3 tbsp butter to the bacon fat and reduce heat to medium-low. Add the thinly sliced onion and cook gently until soft and caramelized, 10–12 minutes. Season with 1/2 tsp salt and 1/2 tsp pepper. Stir the reserved crispy bacon back into the onions to combine.
- 10
Serve
Arrange perogies on a platter, spoon the warm onion-and-bacon mixture over them, and garnish with chopped chives. Serve immediately with sour cream on the side for dipping.