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2 lbs (1 kg) flour
2 eggs
3 tsp (15 mL) sour cream
1 cup (250 mL) milk
1 tsp (5 mL) oil
3/4 cup (175 mL) hot water
2 tbsp (30 mL) butter, melted


In a large bowl, add flour and form a well in the centre. In the well, place the eggs, sour cream, milk and oil. Mix together until smooth, adding hot water when necessary. Knead until dough is elastic. Cover with warm damp cloth and set aside.

On a floured surface, roll out dough until thin. Using the rim of a glass dusted with flour, cut out dough shells. Place 1 tsp of filling on dough; fold over and crimp along edges. Place on cookie sheets.

Bring a pot of water to boil. Gently drop perogies into boiling water until they float (3-5 minutes). Remove from water and place in bowl of melted butter, coating perogies evenly. Fry in butter and serve plain or with sour cream, or place perogies on cookie sheet and put full tray into freezer until frozen. Place frozen perogies into freezer bags and return to freezer until ready to defrost and use. Makes 24 perogies.

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