Mmm, who can resist the warm, pillowy embrace of a perfect perogy? Whether you’re craving classic comfort food or eager to explore creative twists, this collection of 31 delicious recipes has something to savor. From quick weeknight dinners to show-stopping party fare, get ready to fall in love with every bite. Let’s dive in and discover your new favorite!
Traditional Potato and Cheese Perogies
Huddled in my kitchen on a chilly evening, I always crave something warm and comforting, which is why I turn to these traditional potato and cheese perogies—they’re like little pockets of cozy nostalgia that remind me of my grandma’s kitchen. I love making a big batch on weekends to freeze for busy weeknights, and the process itself feels therapeutic, from rolling out the dough to pinching each dumpling shut. Let’s dive into this classic recipe that’s perfect for sharing with family or enjoying solo with a dollop of sour cream.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup water
For the filling:
– 2 medium russet potatoes, peeled and cubed
– 1 cup shredded cheddar cheese
– 1/4 cup finely chopped onion
– 2 tablespoons unsalted butter
– 1/4 teaspoon black pepper
For cooking and serving:
– 4 tablespoons unsalted butter
– 1/2 cup sour cream
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Add 1 large egg and 1/2 cup water to the bowl, then mix with a fork until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic, then cover it with a damp towel and let it rest at room temperature for 30 minutes—this relaxes the gluten for easier rolling.
4. Place 2 medium peeled and cubed russet potatoes in a pot, cover with water, and bring to a boil over high heat.
5. Reduce the heat to medium and simmer the potatoes for 15 minutes until fork-tender, then drain them thoroughly in a colander.
6. In a skillet over medium heat, melt 2 tablespoons unsalted butter and sauté 1/4 cup finely chopped onion for 5 minutes until translucent and fragrant.
7. Mash the drained potatoes in a bowl, then stir in the sautéed onions, 1 cup shredded cheddar cheese, and 1/4 teaspoon black pepper until well combined.
8. On a floured surface, roll out the rested dough to 1/8-inch thickness, then use a 3-inch round cutter to cut out circles—re-roll scraps to minimize waste.
9. Place 1 tablespoon of the potato-cheese filling in the center of each dough circle.
10. Fold each circle in half to form a half-moon, then pinch the edges firmly to seal, ensuring no filling escapes; for a decorative touch, crimp the edges with a fork.
11. Bring a large pot of salted water to a boil over high heat, then gently drop in the perogies in batches to avoid overcrowding.
12. Boil the perogies for 3-4 minutes until they float to the surface, then remove them with a slotted spoon and drain on a paper towel—this prevents sogginess.
13. In a clean skillet over medium heat, melt 4 tablespoons unsalted butter and pan-fry the boiled perogies for 2-3 minutes per side until golden brown and crispy.
14. Serve the perogies immediately with 1/2 cup sour cream on the side for dipping.
Fluffy and tender on the inside with a crispy, buttery exterior, these perogies offer a delightful contrast in textures that’s simply irresistible. The creamy potato and sharp cheddar meld together in a savory filling that pairs perfectly with the tangy sour cream—try topping them with caramelized onions or crispy bacon bits for an extra indulgent twist.
Savory Mushroom and Sauerkraut Perogies
Every time I make these savory mushroom and sauerkraut perogies, I’m reminded of my grandmother’s cozy kitchen—the earthy aroma of mushrooms sizzling, the tangy bite of sauerkraut, and the comforting warmth of a homemade dough. It’s a dish that feels like a hug on a plate, perfect for chilly evenings when you crave something hearty yet surprisingly light. I love how the flavors meld together, creating a filling that’s both rustic and refined, and I often double the batch to freeze for busy weeknights.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup water
– 2 tablespoons unsalted butter, melted
For the filling:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups cremini mushrooms, finely chopped
– 1 cup sauerkraut, drained and squeezed dry
– 1/4 teaspoon black pepper
– 1/4 teaspoon dried thyme
For cooking and serving:
– 4 tablespoons unsalted butter
– 1/2 cup sour cream
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. 2. Add 1 large egg, 1/2 cup water, and 2 tablespoons melted unsalted butter to the flour mixture, stirring until a shaggy dough forms. 3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic, then cover it with a damp cloth and let it rest for 15 minutes—this relaxes the gluten for easier rolling. 4. While the dough rests, heat 1 tablespoon olive oil in a skillet over medium heat. 5. Add 1 small finely chopped onion and cook for 5 minutes until translucent. 6. Stir in 2 cups finely chopped cremini mushrooms and cook for 8 minutes until they release their moisture and turn golden brown. 7. Mix in 1 cup drained and squeezed-dry sauerkraut, 1/4 teaspoon black pepper, and 1/4 teaspoon dried thyme, cooking for 2 more minutes to blend the flavors, then remove from heat and let cool slightly. 8. Roll out the rested dough on a floured surface to 1/8-inch thickness. 9. Use a 3-inch round cutter to cut out circles from the dough, re-rolling scraps as needed. 10. Place 1 tablespoon of the cooled filling in the center of each dough circle. 11. Fold each circle in half over the filling and press the edges firmly to seal, crimping with a fork for a tight closure to prevent leaks during boiling. 12. Bring a large pot of salted water to a rolling boil. 13. Carefully add the perogies in batches, boiling for 3-4 minutes until they float to the surface. 14. Remove the boiled perogies with a slotted spoon and drain them on a paper towel. 15. In a clean skillet, melt 4 tablespoons unsalted butter over medium heat. 16. Add the boiled perogies and pan-fry for 2-3 minutes per side until golden and crispy—this extra step adds a delightful crunch. 17. Serve the perogies hot with 1/2 cup sour cream on the side for dipping.
These perogies boast a tender, chewy dough that gives way to a savory, umami-rich filling with a pleasant tang from the sauerkraut. The crispy exterior from pan-frying contrasts beautifully with the soft interior, making them irresistible when paired with a dollop of cool sour cream. Try serving them alongside a simple green salad or drizzled with a bit of browned butter for an extra layer of flavor.
Spicy Jalapeño and Cheddar Perogies
Y’know, sometimes you just need a little kick in your comfort food—that’s where these spicy jalapeño and cheddar perogies come in. I first whipped these up on a chilly evening when my usual potato-and-onion version felt too tame, and now they’re a go-to whenever I crave something cozy with a bit of heat. Honestly, they’re easier to make than you might think, especially if you embrace a little mess in the kitchen like I do.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup sour cream
– 1/4 cup water
For the filling:
– 1 cup mashed potatoes (about 2 medium potatoes, boiled and peeled)
– 1 cup shredded sharp cheddar cheese
– 2 jalapeño peppers, finely chopped (remove seeds for less heat)
– 1/4 cup diced onion
– 1 tablespoon butter
– 1/4 teaspoon black pepper
For cooking:
– 2 tablespoons butter
– 1/4 cup water
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. 2. Add 1 large egg, 1/2 cup sour cream, and 1/4 cup water to the flour mixture, then stir until a shaggy dough forms. 3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. 4. Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes. 5. While the dough rests, melt 1 tablespoon butter in a skillet over medium heat. 6. Add 1/4 cup diced onion and cook for 3-4 minutes until softened. 7. In a medium bowl, combine 1 cup mashed potatoes, 1 cup shredded sharp cheddar cheese, 2 finely chopped jalapeño peppers, the cooked onions, and 1/4 teaspoon black pepper. 8. Roll out the rested dough on a floured surface to 1/8-inch thickness. 9. Use a 3-inch round cutter to cut out circles from the dough. 10. Place 1 tablespoon of the filling in the center of each dough circle. 11. Fold each circle in half over the filling and pinch the edges firmly to seal, creating a half-moon shape. 12. In a large skillet, melt 2 tablespoons butter over medium heat. 13. Arrange the perogies in the skillet in a single layer without overcrowding. 14. Cook the perogies for 3-4 minutes per side until golden brown. 15. Add 1/4 cup water to the skillet, cover immediately, and reduce heat to low. 16. Steam the perogies for 5 minutes until tender. 17. Remove the lid and cook for an additional 1-2 minutes to crisp the bottoms. Tip: Letting the dough rest makes it easier to roll out without shrinking. Tip: Don’t overfill the perogies to prevent bursting during cooking. Tip: Steaming after frying ensures the filling heats through without burning the dough.
These perogies turn out wonderfully creamy from the cheddar and potatoes, with a spicy kick that builds slowly from the jalapeños. Try serving them with a dollop of sour cream or a drizzle of hot sauce for an extra flavor boost—they’re perfect for game day or a simple weeknight dinner that feels special.
Spinach and Feta Perogies
Last weekend, after a long day of errands, I found myself craving something comforting yet a bit more exciting than my usual go-to pasta. That’s when I remembered the half-bag of spinach in my fridge and a block of feta I’d been saving—perfect for a batch of homemade perogies. Let’s make these cheesy, savory pockets together; they’re easier than you might think and so rewarding to pull from the pot.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 cup warm water (about 110°F)
– 1 large egg
– 1/2 teaspoon salt
– 1 tablespoon vegetable oil
For the filling:
– 4 cups fresh spinach, roughly chopped
– 1 cup crumbled feta cheese
– 1/2 cup ricotta cheese
– 1 small onion, finely diced
– 2 tablespoons unsalted butter
– 1/4 teaspoon black pepper
For cooking:
– 4 quarts water
– 2 teaspoons salt
– 2 tablespoons unsalted butter (for sautéing)
Instructions
1. In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. 2. Add 1 large egg, 1/2 cup warm water, and 1 tablespoon vegetable oil to the bowl. 3. Mix the ingredients with a fork until a shaggy dough forms. 4. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. 5. Cover the dough with a damp kitchen towel and let it rest at room temperature for 20 minutes. 6. While the dough rests, melt 2 tablespoons unsalted butter in a large skillet over medium heat. 7. Add 1 small finely diced onion to the skillet and cook for 5 minutes until translucent. 8. Stir in 4 cups roughly chopped fresh spinach and cook for 3 minutes until wilted. 9. Transfer the spinach mixture to a bowl and let it cool for 5 minutes. 10. Mix in 1 cup crumbled feta cheese, 1/2 cup ricotta cheese, and 1/4 teaspoon black pepper until well combined. 11. Roll out the rested dough on a floured surface to 1/8-inch thickness. 12. Use a 3-inch round cutter to cut out circles from the dough. 13. Place 1 tablespoon of the filling in the center of each dough circle. 14. Fold each circle in half to form a half-moon shape and pinch the edges firmly to seal. 15. Bring 4 quarts of water and 2 teaspoons salt to a boil in a large pot. 16. Carefully add the perogies to the boiling water in batches of 8. 17. Cook the perogies for 4 minutes until they float to the surface. 18. Remove the perogies with a slotted spoon and drain them on a paper towel. 19. Melt 2 tablespoons unsalted butter in a clean skillet over medium heat. 20. Sauté the boiled perogies in the butter for 2 minutes per side until lightly golden.
My favorite part is that first bite—the tender dough gives way to a creamy, tangy filling with just a hint of onion sweetness. Serve them hot with a dollop of sour cream or, for a fun twist, try drizzling them with a bit of garlic-infused olive oil and fresh herbs.
Classic Meat-Filled Perogies
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n a chilly winter evening, nothing warms my kitchen—and my heart—like the comforting aroma of classic meat-filled perogies simmering on the stove. I learned this recipe from my grandmother, who always insisted on frying the onions until they were golden and sweet, a trick I still swear by today. It’s a dish that feels like a cozy hug, perfect for sharing with family or savoring solo after a long day.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 cup water
– 1 large egg
– 1/4 teaspoon salt
For the filling:
– 1/2 pound ground beef (80% lean)
– 1 small onion, finely chopped
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
For cooking:
– 4 tablespoons unsalted butter
– 1/2 cup sour cream
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup water, 1 large egg, and 1/4 teaspoon salt to make the dough.
2. Knead the dough on a floured surface for 5 minutes until smooth, then cover it with a damp cloth and let it rest for 15 minutes to prevent tearing later.
3. While the dough rests, heat a skillet over medium heat and add 1/2 pound ground beef, cooking it for 8 minutes until browned and crumbly.
4. Add 1 small finely chopped onion to the skillet and cook for 5 minutes until translucent and fragrant, stirring occasionally.
5. Season the meat mixture with 1/4 teaspoon black pepper and 1/4 teaspoon salt, then remove it from the heat and let it cool completely to avoid soggy perogies.
6. Roll out the rested dough on a floured surface to 1/8-inch thickness, then cut it into 3-inch circles using a cookie cutter or glass.
7. Place 1 tablespoon of the cooled meat filling in the center of each dough circle, then fold the dough over to form a half-moon shape.
8. Press the edges firmly with your fingers to seal, ensuring no air pockets remain to prevent bursting during cooking.
9. Bring a large pot of salted water to a boil over high heat, then carefully add the perogies in batches to avoid overcrowding.
10. Boil the perogies for 5 minutes until they float to the surface, indicating they are cooked through.
11. Remove the perogies with a slotted spoon and drain them well on a paper towel to remove excess moisture.
12. In a clean skillet, melt 4 tablespoons unsalted butter over medium heat until it bubbles slightly, about 2 minutes.
13. Add the boiled perogies to the skillet and pan-fry them for 3-4 minutes per side until golden brown and crispy.
14. Serve the perogies immediately with 1/2 cup sour cream on the side for dipping.
U
ltimately, these perogies boast a tender, chewy dough encasing a savory, well-seasoned meat filling, with a delightful contrast from the crispy fried exterior. The rich butter and tangy sour cream add layers of flavor that make each bite irresistible. For a creative twist, try topping them with caramelized onions or serving them alongside a crisp green salad to balance the heartiness.
Sweet Potato and Caramelized Onion Perogies
Finally, a cozy winter recipe that feels like a hug from my grandma! I’ve been tweaking this perogie filling for years—it’s the perfect balance of sweet and savory, and I love making a big batch to freeze for busy nights. Trust me, the caramelized onions are worth every minute.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 30 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1 large egg
– 1/4 cup sour cream
– 1/2 tsp salt
For the filling:
– 2 medium sweet potatoes (about 1 lb)
– 2 large yellow onions
– 2 tbsp unsalted butter
– 1/4 tsp ground cinnamon
– 1/4 tsp salt
For cooking:
– 4 tbsp unsalted butter
– 1/2 cup sour cream (for serving)
Instructions
1. Peel the sweet potatoes and chop them into 1-inch cubes. 2. Place the sweet potato cubes in a pot, cover with water, and bring to a boil over high heat. 3. Reduce heat to medium and simmer for 15 minutes, or until the sweet potatoes are fork-tender. 4. While the sweet potatoes cook, thinly slice the 2 large yellow onions. 5. Melt 2 tbsp unsalted butter in a large skillet over medium-low heat. 6. Add the sliced onions to the skillet and cook for 25 minutes, stirring every 5 minutes, until they turn a deep golden brown—this low-and-slow method is key for perfect caramelization. 7. Drain the cooked sweet potatoes and return them to the pot. 8. Mash the sweet potatoes with a potato masher until smooth. 9. Stir in the caramelized onions, 1/4 tsp ground cinnamon, and 1/4 tsp salt into the mashed sweet potatoes to form the filling. 10. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt. 11. Make a well in the center of the flour mixture and add 1 large egg, 1/4 cup sour cream, and 1/2 cup warm water. 12. Mix with a fork until a shaggy dough forms, then knead by hand on a floured surface for 5 minutes until smooth and elastic—don’t overwork it, or the dough can become tough. 13. Divide the dough into 4 equal pieces and roll each into a ball. 14. On a floured surface, roll out one dough ball into a 1/8-inch thick circle using a rolling pin. 15. Use a 3-inch round cutter to cut circles from the dough, re-rolling scraps as needed. 16. Place 1 tbsp of the sweet potato filling in the center of each dough circle. 17. Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal, dipping your fingers in water if needed to help them stick. 18. Repeat steps 14-17 with the remaining dough and filling. 19. Bring a large pot of salted water to a boil over high heat. 20. Gently drop the perogies into the boiling water in batches of 8-10 to avoid overcrowding. 21. Cook for 3-4 minutes, or until they float to the surface—this indicates they’re done. 22. Remove the perogies with a slotted spoon and drain on a paper towel. 23. Melt 4 tbsp unsalted butter in a clean skillet over medium heat. 24. Add the boiled perogies to the skillet and cook for 2-3 minutes per side, until lightly golden and crispy. 25. Serve immediately with 1/2 cup sour cream on the side.
Absolutely delightful, these perogies have a creamy, slightly sweet interior that pairs beautifully with the crispy, buttery exterior. I love topping them with extra caramelized onions or a drizzle of maple syrup for a touch of sweetness—they’re perfect as a hearty main or a comforting side dish.
Garlic and Herb Chicken Perogies
Often, I find myself craving something that feels like a warm hug after a long day, and these Garlic and Herb Chicken Perogies are exactly that—a cozy, savory treat that’s become a staple in my kitchen. Inspired by a trip to a Polish deli years ago, I’ve tweaked the classic with a garlicky, herby twist that my family now requests weekly. Trust me, the aroma alone is worth the effort!
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the filling:
– 1 lb ground chicken
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp dried parsley
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
For the dough and assembly:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1 large egg
– 1/2 tsp salt
– 2 tbsp unsalted butter
– 1/2 cup sour cream
Instructions
1. In a skillet over medium heat, add 2 tbsp olive oil and heat until shimmering, about 2 minutes.
2. Add 1 lb ground chicken to the skillet and cook, breaking it up with a spatula, until no pink remains, about 5-7 minutes.
3. Stir in 4 cloves minced garlic, 1 tbsp dried parsley, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper, and cook for 1 minute until fragrant, then remove from heat and let cool completely. Tip: Cooling the filling prevents the dough from getting soggy.
4. In a large bowl, combine 2 cups all-purpose flour, 1/2 tsp salt, 1 large egg, and 1/2 cup warm water, and mix until a dough forms.
5. Knead the dough on a floured surface for 5 minutes until smooth, then cover with a damp towel and let rest for 15 minutes. Tip: Resting the dough makes it easier to roll out without tearing.
6. Roll the dough to 1/8-inch thickness on a floured surface and cut into 3-inch circles using a cookie cutter or glass.
7. Place 1 tbsp of the cooled chicken filling in the center of each dough circle.
8. Fold each circle in half to form a half-moon, press the edges to seal, and crimp with a fork to ensure they’re tight.
9. Bring a large pot of salted water to a boil over high heat, then add the perogies in batches and boil for 3-4 minutes until they float to the surface.
10. In a separate skillet over medium heat, melt 2 tbsp unsalted butter until foamy, about 1 minute.
11. Add the boiled perogies to the skillet and pan-fry for 2-3 minutes per side until golden brown. Tip: Pan-frying adds a crispy texture that contrasts beautifully with the soft interior.
12. Serve the perogies immediately with 1/2 cup sour cream on the side for dipping.
Just out of the skillet, these perogies boast a crispy, golden exterior that gives way to a tender, garlicky chicken filling—every bite is a savory delight. I love pairing them with a dollop of cool sour cream to balance the richness, and they’re perfect for a cozy dinner or as a fun appetizer at gatherings.
Beef and Onion Perogies with Gravy
A chill in the air always sends me straight to my grandmother’s recipe box, and her beef and onion perogies are the ultimate hug in a dumpling. I’ve tweaked her classic with a rich, savory gravy that makes this a one-pan wonder—perfect for those nights when you want something deeply satisfying without a ton of fuss. Trust me, the smell of onions caramelizing in butter is pure kitchen therapy.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the Filling:
– 1 lb ground beef (80/20 blend)
– 1 large yellow onion, finely diced
– 2 tbsp unsalted butter
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Perogies & Cooking:
– 1 (16 oz) package frozen potato and cheese perogies
– 2 tbsp vegetable oil
For the Gravy:
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups beef broth
– 1/2 cup whole milk
– 1/4 tsp garlic powder
Instructions
1. In a large skillet over medium heat, melt 2 tbsp of butter. Add the diced onion and cook, stirring occasionally, for 8-10 minutes until deeply golden and caramelized. Tip: Don’t rush this step—slow-cooked onions build incredible flavor.
2. Add the ground beef, 1 tsp salt, and 1/2 tsp pepper to the skillet. Cook, breaking it up with a spoon, for 6-8 minutes until no pink remains. Transfer the beef and onion mixture to a bowl and set aside. Wipe the skillet clean with a paper towel.
3. In the same skillet, heat 2 tbsp vegetable oil over medium-high heat. Add the frozen perogies in a single layer and cook for 2-3 minutes per side until golden brown. Remove the perogies to a plate.
4. Reduce the heat to medium. In the skillet, melt 3 tbsp butter. Whisk in 3 tbsp flour and cook, stirring constantly, for 1-2 minutes until it forms a light brown paste (a roux). Tip: Keep whisking to prevent the flour from burning.
5. Gradually pour in 2 cups beef broth and 1/2 cup milk while whisking continuously to avoid lumps. Bring the mixture to a simmer.
6. Whisk in 1/4 tsp garlic powder. Let the gravy simmer for 3-5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Tip: If it gets too thick, add a splash more broth.
7. Return the cooked perogies and the beef-onion filling to the skillet, gently stirring to coat everything in the gravy. Heat for 2-3 minutes until warmed through.
8. Serve immediately. Soft, pillowy perogies cradle the savory beef filling, all draped in a velvety gravy that’s rich without being heavy. Sometimes I’ll top it with a dollop of sour cream or a sprinkle of fresh dill for a bright contrast.
Vegan Lentil and Vegetable Perogies
A few weeks ago, after a particularly chilly evening walk, I found myself craving something hearty yet plant-based—enter these Vegan Lentil and Vegetable Perogies, a cozy twist on a classic that’s become my go-to comfort food. I love how the earthy lentils and tender veggies nestle into a soft dough, making it feel indulgent without any dairy.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup warm water
– 2 tbsp olive oil
For the filling:
– 1 cup cooked brown lentils
– 1/2 cup finely chopped carrots
– 1/2 cup finely chopped onion
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– Salt and pepper to taste
For cooking:
– 4 cups water
– 1 tbsp salt
– 2 tbsp vegan butter
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt.
2. Add 1/2 cup warm water and 2 tbsp olive oil to the flour mixture, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth, then cover with a damp cloth and let it rest for 15 minutes.
4. Heat 1 tbsp olive oil in a skillet over medium heat.
5. Sauté 1/2 cup finely chopped onion and 1/2 cup finely chopped carrots for 5 minutes until softened.
6. Stir in 1 cup cooked brown lentils, 1/2 tsp garlic powder, and salt and pepper to taste, cooking for 2 more minutes, then remove from heat and let cool.
7. Roll out the dough on a floured surface to 1/8-inch thickness.
8. Use a 3-inch round cutter to cut circles from the dough.
9. Place 1 tbsp of the lentil filling in the center of each dough circle.
10. Fold each circle in half and press the edges firmly to seal, crimping with a fork if desired to prevent leaks.
11. Bring 4 cups water and 1 tbsp salt to a boil in a large pot.
12. Carefully add the perogies to the boiling water and cook for 3-4 minutes until they float to the surface.
13. Remove the perogies with a slotted spoon and drain well.
14. Melt 2 tbsp vegan butter in a skillet over medium heat.
15. Pan-fry the boiled perogies for 2-3 minutes per side until golden brown.
16. Serve immediately while hot.
My favorite part is the contrast between the crispy, buttery exterior and the savory, soft filling—it’s pure comfort in every bite. Try topping them with a dollop of vegan sour cream or fresh herbs for an extra burst of flavor.
Apple Cinnamon Dessert Perogies
Sometimes the best recipes come from happy accidents in the kitchen, like the time I had leftover pie filling and a pack of wonton wrappers. That’s how these Apple Cinnamon Dessert Perogies were born—a sweet, cozy twist that’s become my go-to for impressing guests with minimal fuss.
Serving: 24 perogies | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Filling:
– 2 cups finely chopped apples (like Granny Smith)
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1 tbsp unsalted butter
For Assembly and Cooking:
– 24 square wonton wrappers
– 1/4 cup water (for sealing)
– 2 tbsp unsalted butter (for frying)
– 1/4 cup powdered sugar (for dusting)
Instructions
1. In a medium skillet over medium heat, melt 1 tbsp unsalted butter. 2. Add the finely chopped apples, 1/4 cup granulated sugar, and 1 tsp ground cinnamon to the skillet. 3. Cook the mixture for 5-7 minutes, stirring occasionally, until the apples soften and the sugar dissolves into a syrupy sauce. Tip: Don’t overcook the apples—they should be tender but still hold some texture to prevent the perogies from becoming soggy. 4. Remove the skillet from heat and let the filling cool completely to room temperature, about 10 minutes. 5. Lay out 24 square wonton wrappers on a clean, dry surface. 6. Place 1 tsp of the cooled apple filling in the center of each wonton wrapper. 7. Dip your finger in 1/4 cup water and moisten the edges of a wonton wrapper. 8. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Tip: Ensure no air pockets are trapped inside to avoid bursting during cooking. 9. Repeat steps 6-8 with the remaining wrappers and filling. 10. In a large non-stick skillet over medium heat, melt 2 tbsp unsalted butter. 11. Add the perogies in a single layer, working in batches if needed to avoid crowding. 12. Fry the perogies for 2-3 minutes per side, until golden brown and crispy. Tip: Keep the heat at medium to prevent burning—the wonton wrappers cook quickly. 13. Transfer the cooked perogies to a plate lined with paper towels to drain any excess butter. 14. Dust the warm perogies generously with 1/4 cup powdered sugar using a fine-mesh sieve.
One bite reveals a delightful contrast: the crispy, golden wrapper gives way to a soft, warmly spiced apple center that’s not too sweet. I love serving these stacked high with a scoop of vanilla ice cream, letting the cold creaminess melt into the hot pockets for an irresistible dessert.
Buffalo Chicken Perogies
Just when I thought my love for game-day snacks couldn’t get any deeper, I stumbled upon a way to combine two of my favorites into one irresistible dish. Buffalo Chicken Perogies are my new go-to for potlucks and cozy nights in, blending the spicy kick of buffalo wings with the comforting, doughy goodness of perogies—trust me, your taste buds will thank you!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Filling:
– 2 cups cooked shredded chicken
– 1/4 cup hot sauce (like Frank’s RedHot)
– 2 tbsp unsalted butter, melted
– 1/4 cup blue cheese crumbles
– 1/4 cup finely chopped celery
For the Dough:
– 2 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup water
– 1 large egg
– 2 tbsp vegetable oil
For Cooking and Serving:
– 4 tbsp unsalted butter
– 1/4 cup hot sauce
– 1/4 cup blue cheese dressing
Instructions
1. In a medium bowl, combine the shredded chicken, 1/4 cup hot sauce, 2 tbsp melted butter, blue cheese crumbles, and chopped celery until evenly mixed; set aside.
2. In a large bowl, whisk together the flour and salt, then make a well in the center.
3. Add the water, egg, and vegetable oil to the well, and stir with a fork until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic, then cover with a damp towel and let rest for 10 minutes to relax the gluten.
5. Roll out the dough on a floured surface to 1/8-inch thickness, then use a 3-inch round cutter to cut out circles, re-rolling scraps as needed.
6. Place 1 tbsp of the chicken filling in the center of each dough circle, fold over to form a half-moon, and press the edges firmly to seal, using a fork to crimp if desired to prevent leaks.
7. Bring a large pot of salted water to a boil over high heat, then add the perogies in batches and cook for 3-4 minutes until they float to the surface.
8. Remove the perogies with a slotted spoon and drain on paper towels to remove excess moisture.
9. In a large skillet, melt 4 tbsp butter over medium heat, then stir in 1/4 cup hot sauce until combined.
10. Add the boiled perogies to the skillet and cook for 2-3 minutes per side until golden brown and crispy, flipping gently with a spatula.
11. Serve the perogies immediately, drizzled with blue cheese dressing.
Now, these perogies boast a tender, chewy dough that gives way to a juicy, spicy filling with a tangy crunch from the celery. For a fun twist, I love serving them with extra hot sauce on the side for dipping or topping with extra blue cheese crumbles—they’re perfect as a hearty appetizer or a satisfying main dish!
Ricotta and Sun-Dried Tomato Perogies
My kitchen always smells like comfort when I’m making perogies—it’s a tradition I picked up from my grandma, who swore by a pinch of love in every fold. Today, I’m putting a sunny Italian twist on the classic with creamy ricotta and tangy sun-dried tomatoes, a combo that’s become my go‑to for cozy weeknights. Trust me, once you try these pillowy pockets, you’ll be hooked just like I am.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– For the dough:
– 2 cups all‑purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup warm water (about 110°F)
– 2 tablespoons unsalted butter, melted
– For the filling:
– 1 cup whole‑milk ricotta cheese
– 1/2 cup sun‑dried tomatoes in oil, drained and finely chopped
– 1/4 cup grated Parmesan cheese
– 1 clove garlic, minced
– 1/4 teaspoon black pepper
– For cooking:
– 4 tablespoons unsalted butter
– 1/4 cup chopped fresh basil
Instructions
1. In a large bowl, whisk together 2 cups all‑purpose flour and 1/2 teaspoon salt.
2. Make a well in the center and add 1 large egg, 1/2 cup warm water, and 2 tablespoons melted unsalted butter.
3. Use a fork to gradually mix the wet ingredients into the flour until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Tip: If the dough feels sticky, add a sprinkle of flour, but avoid over‑kneading to keep it tender.
5. Cover the dough with a damp towel and let it rest at room temperature for 20 minutes.
6. While the dough rests, combine 1 cup ricotta, 1/2 cup sun‑dried tomatoes, 1/4 cup Parmesan, 1 minced garlic clove, and 1/4 teaspoon black pepper in a medium bowl.
7. On a floured surface, roll the dough to 1/8‑inch thickness.
8. Use a 3‑inch round cutter to cut out circles, re‑rolling scraps as needed.
9. Place 1 tablespoon of the filling in the center of each dough circle.
10. Fold each circle in half to form a half‑moon, pressing the edges firmly to seal. Tip: Dab the edges with water if they won’t stick, and crimp with a fork for a tight seal.
11. Bring a large pot of salted water to a boil over high heat.
12. Gently drop the perogies into the boiling water and cook for 3‑4 minutes until they float to the surface.
13. Remove the perogies with a slotted spoon and drain on a paper towel.
14. In a large skillet, melt 4 tablespoons unsalted butter over medium heat.
15. Add the perogies to the skillet and cook for 2‑3 minutes per side until golden brown. Tip: Don’t crowd the skillet—cook in batches to ensure even browning.
16. Transfer the perogies to a serving plate and sprinkle with 1/4 cup chopped fresh basil.
Just out of the pan, these perogies have a delicate, chewy dough that gives way to a lush, tangy filling with pops of sun‑dried tomato. I love serving them with a dollop of sour cream or a simple arugula salad for a bright contrast—they’re hearty enough to stand alone but versatile enough to dress up any meal.
Smoked Salmon and Dill Perogies
Every time I make these Smoked Salmon and Dill Perogies, I’m reminded of a cozy weekend brunch I had at a friend’s lakeside cabin—they’re the perfect blend of comforting and elegant. I love how the smoky salmon pairs with fresh dill, creating a filling that feels special yet totally doable for a home cook, and I often double the batch to freeze some for busy weeknights.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup warm water (110°F)
- 1 large egg
- 1 tbsp vegetable oil
- 1/2 tsp salt
- For the filling:
- 8 oz smoked salmon, finely chopped
- 1/2 cup ricotta cheese
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1/4 tsp black pepper
- For cooking and serving:
- 4 tbsp unsalted butter
- 1/2 cup sour cream
Instructions
- In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt.
- Add 1 large egg, 1 tbsp vegetable oil, and 1/2 cup warm water (110°F) to the bowl.
- Mix the ingredients with a fork until a shaggy dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic.
- Cover the dough with a damp towel and let it rest at room temperature for 20 minutes.
- In a medium bowl, combine 8 oz finely chopped smoked salmon, 1/2 cup ricotta cheese, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, and 1/4 tsp black pepper.
- Stir the filling mixture until well blended.
- Roll out the rested dough on a floured surface to 1/8-inch thickness.
- Use a 3-inch round cutter to cut circles from the dough.
- Place 1 tbsp of the filling in the center of each dough circle.
- Fold each circle in half to form a half-moon shape.
- Press the edges firmly with your fingers to seal, ensuring no air pockets remain.
- Bring a large pot of salted water to a rolling boil over high heat.
- Carefully add the perogies to the boiling water and cook for 3-4 minutes until they float to the surface.
- Remove the perogies with a slotted spoon and drain them on a paper towel.
- Melt 4 tbsp unsalted butter in a large skillet over medium heat.
- Add the boiled perogies to the skillet and cook for 2-3 minutes per side until golden brown.
- Serve the perogies immediately with 1/2 cup sour cream on the side.
Flaky and tender, these perogies have a creamy interior that bursts with smoky salmon and bright dill flavors. I love topping them with extra fresh dill or a squeeze of lemon for a zesty kick, and they’re fantastic paired with a simple green salad for a complete meal.
Cheesy Bacon and Chive Perogies
Haven’t we all had those cozy nights where only a warm, cheesy, bacon-filled comfort food will do? I recently whipped up these Cheesy Bacon and Chive Perogies for a casual family dinner, and they disappeared faster than I could snap a photo—my kids even asked for seconds, which is a true win in my book! They’re the perfect blend of savory and hearty, with a homemade touch that beats any frozen version.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 large egg
– 1/2 cup water
For the filling:
– 1 cup shredded cheddar cheese
– 6 slices bacon, cooked and crumbled
– 2 tablespoons chopped fresh chives
– 1/4 cup sour cream
For cooking:
– 2 tablespoons unsalted butter
– 1/4 cup water
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Add 1 large egg and 1/2 cup water to the bowl, mixing until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth, then cover it with a towel and let it rest for 15 minutes.
4. In a separate bowl, mix 1 cup shredded cheddar cheese, 6 slices crumbled bacon, 2 tablespoons chopped fresh chives, and 1/4 cup sour cream until well combined.
5. Roll out the dough to 1/8-inch thickness on a floured surface.
6. Use a 3-inch round cutter to cut circles from the dough.
7. Place 1 tablespoon of the filling mixture in the center of each dough circle.
8. Fold each circle in half over the filling, pressing the edges firmly to seal.
9. In a large skillet over medium heat, melt 2 tablespoons unsalted butter.
10. Add the perogies to the skillet in a single layer, cooking for 3 minutes per side until golden brown.
11. Pour 1/4 cup water into the skillet, cover it immediately, and steam the perogies for 5 minutes until tender.
12. Remove the lid and cook for an additional 2 minutes to crisp the bottoms.
Just imagine biting into these perogies—the crispy exterior gives way to a gooey, cheesy center with smoky bacon bits and a fresh chive kick. I love serving them with a dollop of extra sour cream or even drizzling them with a bit of hot sauce for an extra zing; they’re so versatile and always a crowd-pleaser!
Pumpkin Sage Holiday Perogies
During the holiday season, I always crave comforting dishes that feel both festive and familiar, and these pumpkin sage perogies have become my go-to for cozy gatherings. I first made them a few years ago when I had leftover pumpkin puree from a pie—now, my family requests them every winter, and I love how the sage fills the kitchen with a warm, earthy aroma while they cook.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 cup warm water (about 110°F)
– 1 large egg
– 1/2 teaspoon salt
For the filling:
– 1 cup pumpkin puree
– 1/4 cup ricotta cheese
– 2 tablespoons chopped fresh sage
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
For cooking and serving:
– 2 tablespoons unsalted butter
– 1/4 cup sour cream
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 1/2 teaspoon salt, 1 large egg, and 1/2 cup warm water (110°F) until a dough forms. Tip: If the dough feels sticky, add a little more flour, but avoid overworking it to keep the perogies tender.
2. Knead the dough on a floured surface for 5 minutes until smooth, then cover it with a damp towel and let it rest for 15 minutes.
3. In a medium bowl, mix 1 cup pumpkin puree, 1/4 cup ricotta cheese, 2 tablespoons chopped fresh sage, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until well combined.
4. Roll out the dough on a floured surface to 1/8-inch thickness, then use a 3-inch round cutter to cut out circles. Tip: Re-roll scraps once to minimize toughness.
5. Place 1 tablespoon of the pumpkin filling in the center of each dough circle, fold it over into a half-moon shape, and press the edges firmly to seal, ensuring no air pockets remain.
6. Bring a large pot of salted water to a boil over high heat, then gently add the perogies and cook for 3-4 minutes until they float to the surface.
7. Drain the perogies thoroughly in a colander. Tip: Pat them dry with a paper towel to prevent splattering when pan-frying.
8. In a large skillet over medium heat, melt 2 tablespoons unsalted butter, then add the perogies and cook for 2-3 minutes per side until golden brown and crispy.
9. Serve the perogies immediately with 1/4 cup sour cream on the side.
Rich and creamy from the pumpkin and ricotta, these perogies have a soft, pillowy texture with a crispy exterior from the butter fry. The sage adds an herby depth that pairs perfectly with the nutmeg, making them ideal for holiday brunches or as a side dish—try topping them with caramelized onions for an extra savory twist.
Blueberry and Cream Cheese Dessert Perogies
Pulling these blueberry and cream cheese dessert perogies out of the oven always feels like a small victory in my kitchen—they’re the perfect cozy treat for when you want something sweet but not overly fussy. I love making them on lazy weekend afternoons; there’s something therapeutic about folding those little dough pockets, and the smell of warm blueberries filling the house is pure comfort. Honestly, I’ve been known to sneak a few straight from the pan before they even cool, a habit my family lovingly teases me about.
Serving: 12 perogies | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 cup sour cream
– 1/4 cup unsalted butter, softened
– 1/4 teaspoon salt
– 1 large egg
For the filling:
– 1 cup fresh blueberries
– 4 ounces cream cheese, softened
– 1/4 cup granulated sugar
– 1 teaspoon lemon zest
For cooking and serving:
– 2 tablespoons unsalted butter
– 1/4 cup powdered sugar
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup sour cream, 1/4 cup softened unsalted butter, 1/4 teaspoon salt, and 1 large egg until a dough forms. Tip: If the dough feels sticky, add a tablespoon of flour at a time until it’s smooth and pliable. 2. Knead the dough on a floured surface for 3–5 minutes until elastic, then cover it with plastic wrap and let it rest at room temperature for 15 minutes. 3. While the dough rests, mix 4 ounces softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon lemon zest in a medium bowl until creamy, then gently fold in 1 cup fresh blueberries. 4. Roll out the rested dough on a floured surface to 1/8-inch thickness. 5. Use a 3-inch round cutter to cut out circles from the dough. 6. Place 1 tablespoon of the blueberry-cream cheese filling in the center of each dough circle. 7. Fold each circle in half to form a half-moon shape, then press the edges firmly with your fingers to seal. Tip: For a tight seal, dip your finger in water and run it along the edge before pressing—this prevents leaks during cooking. 8. In a large skillet over medium heat, melt 2 tablespoons unsalted butter. 9. Add the perogies in a single layer without crowding and cook for 3–4 minutes per side until golden brown. Tip: Don’t move them too soon; let them develop a crisp crust to avoid sticking. 10. Transfer the cooked perogies to a plate and dust with 1/4 cup powdered sugar while still warm. The result is a delightful contrast of tender, slightly chewy dough with a creamy, tangy filling that bursts with juicy blueberries. Serve them warm with a dollop of extra sour cream or a drizzle of honey for an extra touch of sweetness—they’re irresistible straight from the skillet or as a make-ahead dessert for gatherings.
Conclusion
Craving comfort food? This roundup proves perogies are endlessly versatile, from classic fillings to creative twists. We hope you’ve found some new favorites to try in your own kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this delicious collection with your fellow foodies on Pinterest. Happy cooking!
