Grandma Mary was renowned for crafting the most exquisite Potato and Cottage Cheese Perogies. Her reputation extended far beyond Winnipeg, where she would generously send us home with dozens of these delectable dumplings every Christmas. When she visited Calgary, our anticipation for her perogies was palpable, as she would arrive with aluminum pie plates stacked high, each layer separated by wax paper and carefully wrapped in newspaper. She firmly believed this method preserved their freshness and unparalleled taste. To us, these were, without a doubt, the finest authentic perogies we had ever tasted.

It has been nearly 15 years since Grandma Mary’s passing, and her absence is deeply felt. However, her culinary spirit and cherished memory endure through her remarkable perogy recipe. We consider ourselves incredibly fortunate not only to have inherited this treasured recipe but also to have had the invaluable opportunity to observe the master perogy maker at work. We meticulously documented her precise techniques, ensuring that this wonderful tradition could be preserved and shared for generations to come. This recipe isn’t just about food; it’s a legacy of love, family, and tradition that continues to bring joy to our table.

The Heart of Ukrainian Comfort Food: A Personal Journey with Perogies

Growing up, perogies were a staple, an undeniable cornerstone of my childhood and a dish I continue to adore as the ultimate comfort food. Every Sunday, our visits to Baba’s house were marked by a spread that always included her delicious perogies, accompanied by hearty Borscht, savory Cabbage Rolls served with kubassa, and a delightful poppy seed dessert, much like my popular Lemon Poppy Seed Torte. Regrettably, I was only 12 when I lost my Baba, and with her, the opportunity to learn her specific perogy recipe was gone forever. It’s a culinary gap that I’ve always wished I could fill.

However, I am profoundly grateful to possess Grandma Mary’s perogy recipe, and it is an honor to share it with you all. Mary was my husband’s grandmother, and knowing her was a true pleasure. We shared many wonderful years, and her character left an indelible mark: she was a woman of immense strength, profound wisdom, unwavering kindness, boundless generosity, and a truly beautiful soul. Her presence illuminated every family gathering, and her cooking, especially her perogies, became a symbol of her love.

For countless years, nearly every Saturday, Grandma Mary would dedicate herself to making hundreds of perogies. This wasn’t just a task; it was a labor of love, and she graciously shared the fruits of her labor with her family, friends, and neighbors. Anyone fortunate enough to receive a generous pie plate, brimming with her homemade perogies and carefully wrapped in newspaper, felt not only a deep sense of gratitude but also an insatiable desire for more. Her perogies were more than just food; they were a gesture of care, a connection to her heritage, and a source of immense community joy.

Even into her 90s, when mobility became a challenge, she would perch steadfastly on a stool in her kitchen, meticulously crafting dozens upon dozens of perogies. It was evident that this tradition was profoundly important to her, just as it was to all of us who cherished her and her culinary masterpieces. Her dedication served as an inspiration, reminding us of the enduring power of food to bring people together and preserve cultural heritage.

Essential Ingredients for Authentic Potato and Cottage Cheese Perogies

These perogies are a true testament to authentic and traditional Ukrainian cooking. Ukrainian cuisine, at its heart, is known for being plain, simple, and economical, utilizing readily available ingredients to create deeply satisfying meals. These particular pierogies exemplify that philosophy, crafted from humble components like potatoes and dry cottage cheese, enveloped in a simple, tender dough. Once shaped, they are first boiled to achieve a soft, delicate texture, then pan-fried in rich, real butter, and finally, often smothered with crispy fried bacon and caramelized onions for an explosion of flavor.

My own upbringing primarily featured potato and cheddar pierogies, and my Baba’s recipes typically revolved around cheddar cheese and potato, or occasionally sauerkraut. It wasn’t until I met my husband and tasted his Grandma Mary’s perogies that I encountered the dry cottage cheese variety. It was an instant culinary revelation, and I quickly fell in love with their distinctive taste and texture! The dry curd cottage cheese imparts a subtle tang and a unique, crumbly consistency that sets these perogies apart from the more common potato and cheddar versions, offering a delightful twist on a beloved classic.

To embark on your own perogy-making journey with this time-honored recipe, you’ll need these basic yet essential ingredients:

For the Perogy Dough:

• All-Purpose Flour: This forms the foundation of our pliable and strong dough. In North America, all-purpose flour typically has a moderate to high protein content, which is ideal for creating a dough that can be rolled thin without easily tearing or ripping during the assembly process.
• Salt: A crucial seasoning, salt isn’t just for the filling; it enhances the overall flavor profile of the dough itself, ensuring every bite is perfectly seasoned.
• Butter: Incorporating butter into the dough contributes to a richer flavor and helps keep the dough wonderfully soft and tender. I prefer using unsalted butter to maintain precise control over the overall salt content of the recipe.
• Milk: As the primary liquid in this recipe, milk is scalded before use, a traditional technique that not only adds a deeper, more nuanced flavor to the dough but also contributes to its tender texture. I typically use 1% milk, as it’s what I usually have on hand.

For the Delicious Filling:

• Potatoes: Any variety of potatoes you have on hand will work well. Their creamy texture once mashed provides the perfect base for our filling.
• Dry Cottage Cheese: This is the star ingredient that truly defines these perogies. Dry curd cottage cheese lends a delightful “zing” and a distinct, interesting texture that differs significantly from softer, creamier cheeses. It’s essential for achieving that authentic taste.
• Pepper: Freshly ground black pepper adds a warm, aromatic spice that complements the richness of the potato and the tang of the cottage cheese.
• Salt: Just like in the dough, salt is vital here to season the filling appropriately, balancing the flavors and bringing out the best in the potatoes and cheese.

Optional Toppings to Elevate Your Perogies:

• Onions: Caramelized onions, fried until golden brown and sweet, are a classic and highly recommended topping.
• Bacon: Crispy fried bacon bits add a savory, salty crunch that pairs beautifully with the soft perogies.
• Sour Cream: A dollop of cool, tangy sour cream is the perfect counterpoint to the rich perogies and savory toppings.

*Refer to the comprehensive recipe card below for exact quantities.

Step-by-Step Guide: Mastering Homemade Potato and Cottage Cheese Perogies

While making perogies from scratch might seem daunting, it’s a deeply rewarding culinary endeavor. They aren’t inherently difficult, but they do require a good amount of time and effort, making them a true labor of love. This is precisely why truly homemade perogies often command a higher price when purchased. To ensure your perogies turn out perfectly (and stay intact during cooking!), I’ve provided detailed step-by-step photos and a helpful video guide to walk you through each stage of the process.

Preparation Before You Begin:

SCALD MILK: Begin by scalding your milk, a technique that enhances both flavor and texture. Heat the milk gently until small bubbles form around the edges but do not allow it to boil vigorously. Once scalded, let it cool down to approximately 110 degrees F (43 degrees C). This specific temperature is crucial for the dough’s consistency and ensures the butter melts properly without cooking the other ingredients prematurely.

Video Guide: How to Scald Milk

For those unfamiliar with the process, I highly recommend watching this short tutorial on How to Scald Milk. Trust me, dedicating a few extra minutes to this step is well worth the effort for the superior dough it produces!

Creating the Perogy Dough and Filling:

1. Prepare the Dough: In a large mixing bowl, combine all the perogy dough ingredients. Start by mixing with a sturdy wooden spoon, then switch to your hands. Continue kneading the dough until it forms a cohesive ball that pulls away cleanly from the sides of the bowl and from your hands. During this process, gradually sprinkle in an additional ½ cup of flour, mixing it in thoroughly. Once the dough is smooth and elastic, cover the bowl with an airtight lid or plastic wrap and allow it to rest for approximately one hour. This resting period is crucial for the gluten to relax, making the dough much easier to roll out later.
2. Make the Cottage Cheese & Potato Filling: Peel and chop your potatoes into even-sized pieces to ensure they cook uniformly. Place the chopped potatoes in a pot of hot water and boil them until they are fork-tender – meaning a fork easily slides through them with little resistance. Drain the cooked potatoes completely. In the same pot or a large bowl, mash the hot potatoes thoroughly. Then, combine the mashed potatoes with the dry cottage cheese, salt, and pepper. Mix until well incorporated and the filling is smooth yet slightly textured from the cottage cheese. Set this flavorful filling aside to cool slightly while you prepare the dough.
3. Initial Dough Assembly: Once the dough has rested, transfer it to a lightly floured surface. Gently knead it a few times to ensure it’s smooth, then divide the dough into four equal wedges. Working with smaller portions makes the rolling process much more manageable.

Assembling Your Perogies: The Art of Pinching

4. Roll Out the Dough: Take one of the four dough wedges and, on a well-floured surface, roll it out evenly to an approximate thickness of ⅛ inch. This step requires a fair amount of physical effort and muscle! The thinner the dough, the more delicate and authentic your perogies will be. Repeat this process for the remaining dough wedges, ensuring each piece is rolled out uniformly.
5. Cut Dough Circles: Using a perogy cutter, or any round object with a diameter of about 2-3 inches (2.5 inches is an ideal size that I frequently use), cut out individual circles from the rolled-out dough. Gather any dough scraps, gently re-knead them, and roll them out again to cut more circles until all dough is used.
6. Add the Filling & Prepare for Sealing: Place a small amount of filling, roughly 1-2 teaspoons, directly in the center of each dough circle. Be careful not to overfill, as this will make sealing difficult and can cause the perogies to burst during boiling. Next, dip your finger in hot water and lightly moisten the outer edge of each dough circle. This creates a sticky surface that helps the dough adhere securely when pinched, forming a tight seal.

7. Begin Pinching to Seal: Fold one side of the dough circle over the filling to meet the other side. Start by firmly pinching the edges together in the middle. This initial pinch creates the foundation of your seal.
8. Work Around the Edge: Once the center is secured, systematically work your way around the entire edge of the perogy, pinching the dough tightly. As you pinch, gently push the filling inward to ensure it remains securely enclosed within the dough. It is absolutely crucial that the perogy is completely sealed. Any gaps or weak spots can cause the filling to leak out during the boiling process, resulting in a less-than-perfect perogy. Take your time and ensure a thorough seal!
9. Arrange for Cooking or Freezing: As you complete each perogy, place it in a single layer on a baking sheet lined with parchment paper. I find this method most effective as it allows you to fit many perogies without them sticking together. Depending on the batch size, you may need more than one baking sheet. This initial arrangement prevents them from clumping before boiling or freezing.

Cooking and Frying Your Delicious Perogies:

10. Boil the Perogies in Batches: Bring a large pot of salted water to a rolling boil. Carefully add the perogies, but only about a dozen at a time. It’s crucial not to overcrowd the pot, as this can lower the water temperature and cause the perogies to stick or cook unevenly. Cook the perogies in the vigorously boiling water. You’ll know they are ready when they float gracefully to the surface – a tell-tale sign of their delicate texture and readiness.
11. Butter Coating & Freezing Option: Once the perogies float to the top, remove them promptly from the boiling water using a slotted spoon. Transfer them immediately to a bowl containing about ⅓ cup of melted butter. Gently toss the perogies to ensure each one is coated, preventing them from sticking together. Add more melted butter as needed, depending on the quantity of perogies you’re cooking. This butter coating method was Grandma Mary’s secret for keeping her perogies perfect. Repeat this process for each batch.
    
    *NOTE for Freezing: If you plan to freeze your perogies for future enjoyment, after boiling and coating them in butter, arrange them back onto parchment paper-lined cookie sheets, ensuring they are not touching. Freeze them solid on the cookie sheets for 4-6 hours. Once thoroughly frozen, you can transfer them to large freezer bags for long-term storage. (We didn’t freeze any this time, so no photo is available for this step).
12. Pan-Frying for Golden Perfection: In a large skillet, melt an additional 2-3 tablespoons of butter (or more, as desired) over medium-high heat. Add a single layer of butter-coated perogies to the hot skillet, being careful not to overcrowd. Fry them until they achieve a beautiful golden-brown crispness on one side, then flip them gently and fry until the other side is equally golden and delicious. Remove from heat and serve immediately, or keep warm while you fry the remaining batches.

Video Guide: How to Assemble Cottage Cheese and Potato Perogies

For a visual demonstration of the critical pinching and sealing steps, please watch this detailed video: See VIDEO – how to make a cottage cheese and potato perogies. This will help ensure your perogies are perfectly sealed and don’t fall apart.

Host a Perogy Party: Making Perogies with Friends and Family

Given the labor-intensive nature of making 90 perogies from scratch, I wholeheartedly recommend turning it into a “Perogy Party”! Gather your relatives, closest friends, or even enthusiastic neighbors, and transform the task into a delightful communal activity. As the old adage goes, many hands make light work, and this holds especially true for perogy making. It’s not only a lot more fun when you share the effort, but everyone gets to leave with a generous bounty of homemade perogies to enjoy later!

You can easily set up an efficient assembly line to make the process run even smoother. Designate stations for rolling dough, adding filling, and pinching the perogies closed. And, of course, drinking wine while making perogies is not only perfectly acceptable but highly encouraged—it’s a party, after all! I’ve had many memorable perogy parties over the years. This past year, amidst the pandemic, it was the smallest gathering I’ve hosted, with just my immediate family of four. Yet, even with fewer hands, we still had a fantastic time, creating delicious food and lasting memories.

Serving Size and Yield for Your Homemade Perogies

This traditional perogy recipe yields a generous batch of approximately 90 perogies. While this might sound like a substantial quantity, it’s quite reasonable, especially if you have others assisting you and plan to divide them amongst contributors or freeze some for later. Should you wish to adjust the recipe, you can easily halve, double, or even triple the ingredients by simply clicking on the serving number in the recipe card and selecting your desired yield. The ingredient quantities will automatically adjust to your needs.

Delicious Pairings: What to Serve with Your Perogies

Perogies are incredibly versatile and can be enjoyed as either a hearty side dish or a satisfying main course. To round out your Ukrainian-inspired meal, I highly recommend serving them alongside these complementary recipes:

Top Tip: Creative Uses for Leftover Dry Cottage Cheese and Perogy Filling

Don’t Let Anything Go to Waste!

Dry cottage cheese, also known as dry curd cottage cheese or farmer’s cheese, offers a distinct flavor and texture compared to typical creamy cheeses. If you find yourself with leftover dry cottage cheese or a bit of the potato and cottage cheese mixture after making perogies, don’t let it go to waste! It’s a versatile ingredient that can be incorporated into many other delicious dishes. Here are some fantastic recipes to help you use it up:

• Perogy Zucchini Boats: A healthy and creative way to enjoy perogy flavors.
• Easy Pierogi Stuffed Mushrooms: A savory appetizer perfect for any gathering.
• Or explore my extensive collection of 15 Farmers Cheese Recipes for even more inspiration!

• Loaded Pierogi Soup
• Pierogi Breakfast Casserole (with frozen pierogies)
• Pierogi Potato Salad (Award-winning)
• Perogy Pizza

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