{This Ain’t No Cheemo}

Who doesn’t love a homemade perogy? Or ‘pedehe’ as the true Ukrainians call them. The answer is no one!


They happen to be my favourite Ukrainian dish that I can almost always count on when we go for dinner at Davin’s babas, and her’s are the best I’ve ever had!  I’ve made them with her years ago and remember it being quite the skill testing task, but this time ’round was much easier than I remember.

A few weekends ago we made 60 dozen perogies between Baba, my sister-in-law Krista, cousin Kristen and myself in only a few hours! It sounds like a lot, but you can never go home with too many cheese and potato filled heavenly pockets of dough…

This is baba’s recipe that’s made it into the bellies of perogy-loving-people for decades and you’ll find no other one like it!perogies-4


  • 2.5 Cups of boiling water
  • Half a cup of canola oil
  • 2 Tbsp salt
  • 6 Cups of all purpose flour

Add all ingredients into kitchen aid mixer & mix until consistency is not too dry and not too sticky, and should easily form a ball.  Wrap the dough in a plastic bag and leave to cool and rest overnight, or at least for a few hours.



  • A large pot 3/4 full of raw potatoes
  • Salt
  • One 800 gram package of marble cheese

Boil potatoes, drain well & put to dry on stovetop until all the remaining water evaporates.  Shred the block of cheese and mash into potatoes.


Section the dough into thirds and roll out on lightly floured surface, one section at a time (keeping the rest in the plastic bag).  The thickness should be roughly 1/4″ thick or slightly less.  Using a 3″ round cutter, cut all of the dough and blend the scraps with the next section.

{Baba is pretty particular about the dough being the perfect thickness.  If they’re too thin they’ll rip and if they’re too thick they’ll be to hard to fold and the dough-to-filling ratio won’t be even.  Our family loves “flats” though, so when we come across a round cut-out that’s too thick or too thin, it goes straight on to the baking sheet and gets cooked and eaten without any filling. Everyone flights over them!}

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Spoon 1-2 teaspoons of filling into the round cut-outs, fold over and pinch edges well.  If they’re not pinched well enough, they’ll open up while boiling.

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The part that I remembered being tricky was getting the right amount of filling and folding the dough into the shape of, well…a perogy and not a sad dumpling of some sort.  It does take some trial and error, but once you get the hang of it, it goes really fast!

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On (extra) large baking sheets, line them with parchment paper and place the finished perogies.  Freeze the baking sheets and transfer the perogies into bags once they’re completely frozen.


To cook, add them to a pot of boiling water until they float, or pan fry from frozen.

The traditional toppings are sour cream, bacon bits and fried onions, but that doesn’t mean you can’t slather them in strawberry jam – Davin’s fav topping! Enjoy!


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