Across the Canadian Prairies, perogies are part of family meals and community suppers shaped by Polish and Ukrainian immigration. This recipe follows Mary Didur’s potato-cheese family version, shared by the Canadian Museum of Immigration at Pier 21. Didur grew up in 1930s Saskatchewan and described the recipe as changing between generations. It is one documented family style, not a single Prairie formula.
Across the Canadian Prairies, perogies are part of family meals and community suppers shaped by Polish and Ukrainian immigration. This recipe follows Mary Didur’s potato-cheese family version, shared by the Canadian Museum of Immigration at Pier 21. Didur grew up in 1930s Saskatchewan and described the recipe as changing between generations. It is one documented family style, not a single Prairie formula.
Step 1In a large bowl, combine flour and salt. Carefully mix in the room-temperature milk and oil, then gradually add the boiling water while stirring. Once safe to handle, knead until smooth. Cover and rest 30–60 minutes. Do not taste raw dough because it contains uncooked flour.
Step 2Boil the peeled, halved potatoes in fresh water until a knife slides through easily; drain well. While hot, stir in the grated cheddar and cover about 1 minute to melt. Mash, then fold in onion sautéed in butter; season with filling salt and white pepper.
Step 3Squeeze excess moisture from the cottage cheese through a clean cloth and fold it into the potato mixture. Cool promptly in a shallow container. If made ahead, refrigerate at 4°C or colder and keep chilled during assembly.
Step 4On a lightly floured surface, roll a portion of dough very thin and keep the rest covered. Cut 5 × 5 cm squares. Add about 15 mL (1 tbsp) filling to each centre. Dampen one edge lightly with clean water if needed, fold corner to corner and pinch firmly into a triangle. Arrange in a single layer so they do not stick.
Step 5Add 15 mL salt to the water. Bring about 4 L water to a rolling boil. Cook perogies in uncrowded batches, gently loosening them once. When they float, boil another 1–1½ minutes until the flour dough is tender and cooked through. Lift out with a slotted spoon.
Step 6Serve warm, with butter if desired. For browned sides, sauté boiled perogies in a lightly buttered or oiled skillet for 2–3 minutes per side. Sautéed onion and sour cream are optional. Refrigerate cooked leftovers within 2 hours; reheat leftovers to 74°C.
The potato filling can be prepared ahead, cooled promptly in a shallow container and refrigerated at 4°C or colder. Keep dough covered while shaping and do not taste it raw: flour is not ready to eat until cooked. Freeze uncooked perogies on a lined tray in one layer, then transfer to a sealed container; thaw in the refrigerator before boiling. Refrigerate cooked leftovers within 2 hours, keep at 4°C or colder and eat within 2–3 days or freeze; reheat to 74°C.
Rounded estimate for eight small pieces, assuming about 70–80 perogies from the batch. Potato size, dough thickness, yield, cheese brands and salt absorption vary. Optional butter, pan-frying oil, onion toppings and sour cream are excluded. This is not laboratory analysis or a product label.
Contains wheat/gluten and milk. Do not taste raw dough because uncooked flour can carry harmful bacteria. Keep make-ahead filling at 4°C or colder. Boil perogies until floating and another 1–1½ minutes, until the dough is fully cooked. Refrigerate cooked leftovers within 2 hours, keep at 4°C or colder, eat within 2–3 days or freeze, and reheat to 74°C.
Yes. Freeze them in one layer on a parchment-lined tray until firm, then transfer to a sealed freezer container. Thaw in the refrigerator before boiling.
