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+ servings
A plate of homemade pierogi with bacon and sour cream.
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4.07 from 15 votes

Grandma's Homemade Perogies Recipe

Growing up, gramma made the BEST pierogi. You can too, with my Grandma’s Perogies Recipe. A bit of work, for the best comfort food ever!
Prep Time1 hr
Cook Time1 hr
Resting time1 hr
Total Time3 hrs
Course: Main Course
Cuisine: Ukrainian
Diet: Vegetarian
Servings: 70 perogies (Will vary)
Calories: 87kcal
Author: Marie Porter


Perogi Maker, optional


Perogy Dough

  • 2 Large eggs
  • ½ teaspoon Salt
  • ½ cup Vegetable oil
  • 2 cups Lukewarm water
  • 5-6 cups All-purpose flour


  • 3 lbs Red potatoes peeled and halved/quartered
  • 1.5-2 lbs Cheddar cheese shredded
  • Other Fillings See post for ideas and amounts.



  • Beat eggs, add salt, oil until mixed together well. Add water, beat again.
  • Add 5 cups flour, adding more flour if sticky.
    Lightly knead until well incorporated and smooth.
    Cover bowl with plastic wrap and let rest one hour. While waiting, work on filling!


  • Boil potatoes until fork tender and ready to mash.
  • I like to use my KitchenAid to mash my potatoes, and it works doubly well for this.
    You can, however, always mash and mix by hand.
    Either way, mash potatoes until smooth, and mix in your choice of cheese and flavorings until well incorporated


  • Roll out dough on floured counter top.
    Aim to get it pretty thin – 1/16th – ⅛″ of an inch or so.
    When you’re first starting out, a bit thicker is ok – you’ll just have a bit more dough to bite through to get to your yummy filling!
  • Cut dough with large glass or round cookie cutter – I like to use a glass that’s about 3″ in diameter.
  • Place 1 tablespoon of filling in the center of each round:
  • Lightly brush the edges with water, which will act as a glue.
  • Pick 1 round up in your non-dominant hand, and use your good hand to fold the dough around the filling, sealing the edge from one side to the other.
  • Make sure your perogies are sealed well,or they will explode when you cook them! Also, I like to flatten them out a little.
  • Have a large pot of water heated to a low boil. (Too rolling of a boil will rip your perogies apart!).
    Drop a few perogies in at a time – our pot can take about a dozen.
    Cook until all rise to the surface, then for 2-3 minutes longer:
  • Removed cooked perogies from water, lightly toss with melted butter.
    This will prevent them from sticking together.
  • Enjoy as-is, or fry them in butter, onions.. maybe with some Kielbasa sausage… serve with some sour cream.. YUM!



Serving: 1Perogy | Calories: 87kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 82mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg