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Potato Cheddar Perogies

when kids feel hungry instant ready to eat


  • Savoury Perogy Dough

  • 2 tbsp (30 mL) butter

  • 1 onion, sliced

  • Filling:

  • 1 lb (454 g) russet potatoes, peeled and cubed

  • 2 tbsp (30 mL) butter

  • 1/3 cup (75 mL) finely chopped onion

  • 1/2 cup (125 mL) shredded cheddar cheese

  • 1/4 tsp (1 mL) salt

  • 1/4 tsp (1 mL) pepper


  • 1.

    Filling: In large pot of boiling salted water, cook potatoes until tender, about 15 minutes; drain and transfer to large bowl. Mash well.

  • 2.

    In saucepan, melt butter over medium heat; cook onion until golden and tender, about 5 minutes. Add to potatoes. Stir in cheese, salt and pepper. Set aside.

  • 3.

    Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch (5 mm) thickness.

  • 4.

    Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal.

  • 5.

    Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.

  • 6.

    In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes.

  • 7.

    With slotted spoon, remove to colander to drain.

  • 8.

    In skillet, melt butter over medium heat; cook onion until golden, about 8 minutes. Add perogies; cook until golden

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Posted by KrystynaCooksReport
My belated Polish/Ukraine Mother used to make PIEROGIS for the Nuns at the Polish Caltholic Church So they must have been EXCELLENT as there are/were so many good Polish cooks out there Mum used to put FARM CHEESE into the Potato/Onion filling For the dough Mum used to eyeball the amount of dough needed She would take a small lump of dough then shape it in her hand I could NEVER replicate that part of the Pierogi So I bought myself a pasta machine to get the right thickniess I also use it to make Italian CROSTOLI or Favoriki Chrust - thin dough cut into strips & deep fried then dusted with Vanilla sugar I think this Pietogi recipe is one that I will try in the future Thank you chef Rajesh Bali