Recipe | Plenty of Perogies

Plenty of Perogies

Here are recipes for perogi dough and homemade fillings: beef, shiitake and cabbage and blueberry ricotta.

Loaded Filling

  • 1 bunch green onions, cleaned and finely chopped
  • 250 g bacon. I like to use an organic good quality one as there is way less shrinkage
  • 2 large baking potatoes, washed, baked and cool enough to handle
  • 1/4 cup salted butter
  • 2 heaping tbsp of sour cream. I use the full fat to prevent the filling from being overly watery
  • 100 gram sharp shredded cheddar
  • sea salt and pepper to taste

Cook the bacon on a foil-lined baking sheet at 375 F until crispy, remove and wrap in paper towels to remove excess fat.

In a bowl, slice potatoes in half and scoop out all the insides. Chop the bacon and then add the rest of the ingredients. Mix well and set aside until needed.

Cheese Filling
We tried to make a traditional cheese filling, but Tracy loves heat and decided to add a little to the mix. Leave it out if you prefer.

  • 2 large baking potatoes, washes, baked and cool enough to handle
  • 100 g Habanero shredded cheese
  • 50 g sharp shredded cheese
  • sea salt and pepper to taste

In a bowl, slice potatoes in half and scoop out all the insides, add cheeses, sea salt and pepper.
Mix well and set aside until needed.

Beef Shiitake and Cabbage Filling
This is a bit of a spin on using sauerkraut. We found the cabbage allowed you to taste all the other ingredients. Why shiitakes instead of button mushrooms? I find they have a much meatier flavour and also less water. This recipe would be as good without the meat. Just bulk up on the mushrooms.

  • 400 g organic lean ground beef. It has a lot more flavour and doesn’t dry out.
  • 130 g shiitake mushrooms, washed, stemmed and finely julienned
  • 1/2 head of Savoy cabbage, outer leaves and core removed and finely julienned
  • 1/4 cup salted butter
  • 1/2 medium onion, diced
  • 1 clove of smashed, chopped garlic, preferably Ontario
  • 1 tbsp good-quality balsamic vinegar
  • sea salt and pepper to taste


Melt butter and add onion, shiitake and garlic. Cook over medium high heat until the onion is starting to turn golden, add cabbage in batches until it is all in and cooked through. Now add ground beef, I like to tear it apart so it mixes in more quickly. Once the beef is cooked through add the sea salt, pepper and balsamic.
Now this mixture will let off quite a bit of liquid so what I do is move the mixture toward the sides and let the juices run to the middle and evaporate. In about 15 minutes the mixture should be dry. Let cool and set aside until needed.

Last but certainly not least just had to be one to feed my sweet tooth and this is a honey. I think this mixture would be incredible dolloped on pancakes or waffles. Think up a use and let me know what you would do.

Blueberry Ricotta filling

  • 1 cup blueberries, washed and dried on a baking sheet covered in paper towels
  • 1 cup fresh ricotta cheese, full fat so it isn’t watery
  • 2 heaping tbsp icing sugar
  • 1 tsp ground cinnamon
  • zest of one lemon

In a mixing bowl mix everything together. Be a little rough so some of the blueberries break giving flavour to the cheese.

Now here is this killer simple dough. This dough cooks up and boils so nicely I would happily use it for ravioli and pot stickers.

Tracy’s Perogies Dough

  • 3 cup all-purpose flour
  • 1 1/2 tsp sea salt
  • 1 egg
  • 3/4 cup ice cold water
  • 4 tsp oil, we use safflower

In a food processor, add the flour. In a small bowl mix all other ingredients. Pulse until the dough just turns into a ball. Turn out onto a floured work surface and knead about 10 times or until dough is smooth. Cover and let rest in a bowl wrapped in cling wrap and under a damp tea towel for 20 minutes. Don’t worry. It can hang out for a few hours, just make sure it is in a cool place.

Now, the fillings we made were perfect for a double dough recipe. We managed to get around 20 perogies by four different fillings.
To make the perogies, roll dough on a floured surface until it is about 1/8 inch. Cut into rounds that are two inches in diameter. You can use a glass like we did or a mold or a simple baked bean can washed and dried.

Put a good sized heaping teaspoon into the middle of each round. The dough is pliable so stretch it around the filling and pinch hard to seal. Lay the completed rounds on a floured baking sheet covered by a damp tea towel.
Place a pot on the stove with water and a tbsp sea salt. Bring to a boil. When ready, add the perogies in batches. Do not over crowd or they will stick together. With a wooden spoon give them a little nudge to make sure they are not sticking. When the water comes back to a boil and the perogies float to the top they are ready.

We did two different methods, for the meat and the traditional cheese we boiled and then gently sautéed in butter with golden brown onion bits.

For the stuffed baked potato and blueberry we boiled, removed with a slotted spoon to a baking sheet with paper towel and shallow fried in safflower oil until crispy on both sides.

Your choice, how you like.