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Main dish • Savoury

Dale’s Grandma’s Perogies

Dale Pidlisny, Habanero Consulting Inc.
Dale Pidlisny

Front-End Developer

Simple and tasty, perogies have been a family staple for as long as I can remember. As a kid, I remember standing on a chair pinching perogies with my grandma, singing songs and telling stories. Now that we’re older, the family and my kids stand around in the kitchen, pinching, snacking, drinking and visiting. These perogies are a small part of the greater meal, but the crown jewel when bathed in mushroom gravy.

Grandma’s Perogies


For the dough

  • 4 cups white flour
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 2 eggs
  • 2 cups warm water

For the filling

  • 10 small to medium-sized potatoes, peeled
  • Old cheddar cheese
  • Salt and pepper


Make the dough

Step 1

Mix dough ingredients together to form a dough.

Step 2

Let dough rest in fridge for 2 hours (whew!).

Make the filling

Step 1

Boil potatoes until soft enough to mash.

Step 2

Drain potatoes and mash, adding a little milk to smooth them out and butter to taste.

Step 3

Shred and mash cheese into potatoes until filling becomes orange.

Step 4

Add salt and pepper to taste.


Step 1

Roll dough out to pie crust thinness.

Step 2

Cut into 2-inch or bite-sized squares (too big and you’ll be judged).

Step 3

Put filling into dough.

Step 4

Pinch into triangle and put on floured cookie sheet.

Step 5

Boil until they float, then drain.

Step 6

Butter the perogies in bowl to prevent sticking.

Step 7

Serve with sour cream and butter. Optional: fry up some diced onions and bacon for toppings and serve with mushroom gravy.

Step 8

Freeze extra perogies to enjoy later! Place them on a cookie sheet in the freezer, then transfer to a bag once frozen.

Note: Serves a family of four.

Photos from Dale

A warm bowl of cooked perogies with butter and sour cream.
 A flour-dusted hand holds a triangle of dough plump with filling and pinched along its edges.
A perfectly pinched perogie!
A flour-dusted hand holds a square thinly rolled dough with a spoonful of creamy potato and cheese filling in the centre.
Dale models the ideal filling-to-dough ratio.

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Photos are for inspiration only and do not represent the talents of the Habanero test kitchen. Some snap-happy Habs have shared personal photos of their creations below their recipe.