Homemade perogies take some time and patience to make, but they are so much better than the store-bought version. These dumplings are filled with cottage cheese and mashed potatoes.

Yield: Makes about 40.



  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
  • 1/4 cup milk
  • 1 egg
  • 1/2 cup cold mashed potatoes
  • 1/2 cup dry curd cottage cheese
  • 2 tbsp whipping cream
  • 1/8 tsp salt
  • Pinch freshly ground pepper


  1. Combine flour and 1/2 tsp salt in a bowl. Stir together sour cream, butter, milk and egg. Add sour cream mixture to flour mixture and stir just until dough starts to hold together.
  2. Turn dough out onto a lightly floured surface. Knead until dough is smooth, about 1 – 2 minutes. Gather dough into a ball; flatten dough into a disc shape. Wrap disc with plastic wrap and refrigerate for 2 hours before rolling out.
  3. To prepare filling, combine potatoes, cottage cheese, cream, salt and pepper; set aside.
  4. On a lightly floured surface, roll out dough 1/8 inch thick. Using a floured 3 inch cookie cutter, cut dough into rounds. On each round, place about 1 tsp of filling on bottom third of round, leaving a small border of dough uncovered on edge. Brush border with water and fold top half of dough over filling. Pinch edges to seal. Transfer perogies to a lightly floured tray.
  5. Working in batches, cook perogies in boiling salted water until perogies float to surface and dough is tender, about 5 – 8 minutes. Remove perogies with a slotted spoon. Serve immediately.
Nutritional analysis per serving:

568 calories, 23 g fat, 33.9 g protein, 57.7 g carbohydrate, 5.3 g fibre, 1080 mg sodium