Baba’s Traditional Ukrainian Perogies Recipe

These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfoodThis traditional Ukrainian perogies recipe has been passed down through generations in my family. It uses simple, frugal ingredients, and makes enough to feed a small village, just like back in the old country:)

You see, I’m Ukrainian-Canadian. And although I’m 4th generation Ukrainian Canadian and have never actually lived in the Ukraine (although I have traveled there), it’s still a big part of my identity and my family never lets me forget it.


Ukrainian Family Traditions

I grew up doing traditional Ukrainian folk dancing, beginning at age 3 and performing and competing until I was 19 years old. My mom danced too, longer than I did, and she even moved to the Ukraine to study dance for a year when she was 21: in the 1970s when Ukraine was still part of the Soviet Union. That was definitely something most people from here did not do, especially in that day and age, so she still wears it like a badge of honour, and rightfully so.

These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood

My mom (left) and my aunt (middle) in their Ukrainian dancing costumes. And there’s me on the right! Just a few years ago;)

My aunt danced too, and my cousins still dance competitively today. I’m Ukrainian on both sides of my family, see, but the music and dancing comes from my mother’s mother’s lineage. My mother’s mother even used to dance around the house, dusting and vacuuming to traditional Ukrainian music!

And it was my grandma’s mother -my great grandmother who I called Baba Sophie- who passed down the real cultural gem in my family: Her traditional Ukrainian perogies recipe that we still get together to make every year.

If you’ve never heard of perogies before, they are essentially dumplings filled with mashed potatoes that are then boiled or fried and topped with loads of fried onions and sour cream. At least, that’s the traditional way to eat them. There are, however, many varieties of perogies, including meat-filled ones, fruit-filled ones and sauerkraut-filled ones. But traditionally they are made with potatoes, and they’re a crowd pleaser, I tell you what!



A Traditional Family Recipe Passed Down Through Generations

These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood

I recently found this locket that I inherited from my grandma. Inside are photos of my Baba Sophie and my Gido (great-grandfather) whom I never met. I just so happened to be wearing this locket during our perogy-making session. I’m sure Baba Sophie was there in spirit and would be proud of how we’ve preserved her recipe and carried on the family tradition.

Baba Sophie was also in the orchestra that played the music for the dancers. She played the mandolin and a couple other Ukrainian stringed instruments called the domra and the balalaika. In other words, she had nimble hands and fingers, which made her an excellent perogy-maker.

She was a good writer too. I like to think I’ve inherited some of her talents. While I know full well I’ll never be able to pick up a stringed instrument and play like she did, I believe my love of writing and my knack for making some killer perogies runs in the same bloodline.

I was only four years old when she died, so I never got to make them with her. But my aunt used to go over to Baba’s place every Friday and make a batch with her.

She learned the recipe from her first hand and practiced it many times before I was old enough (and took an interest enough) to learn.

Nowadays we usually only get together to make them once a year. We usually do it in January, sometime around Ukrainian Christmas (January 7th) and Malanka (Ukrainian New Year, January 13th).


How to Make Perogies

These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood

My aunt (with the rolling pin at the end of the table) learned the family recipe first-hand from my baba. She is now the perogy matriarch in our family; A role I hope to inherit one day!

Perogies are stupidly easy to make from scratch, and they freeze really well too. You can easily make a large batch and fill your freezer rather than buying them pre-made and pre-frozen from the store.

Start by making your potato filling. My family recipe combines potatoes with sharp cheddar cheese and sautéed onions, although you could use just potatoes or substitute a different cheese… My other side of the family makes their perogies with potatoes and cottage cheese, so this recipe is flexible!

Start by peeling and quartering your potatoes. Place them in a large pot and cover with water. Bring to a boil and cook until soft and easy to mash. Strain potatoes through a colander but reserve potato water for making the dough (this is optional, but the extra starch in the potato water makes for a really good perogy dough!)

These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood


Transfer potatoes back to the pot and mash them. Add in grated cheddar and sautéed onions and mash everything together until all of the ingredients are well-combined.

These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood

Place filling in a container and refrigerate. Chill for at least an hour or two or even overnight.

To make the dough, sift flour together with a little salt. Then mix reserved potato water (or fresh water), eggs and a little bit vegetable oil (use olive oil if you’re looking for a healthier option) and slowly pour it into your flour mixture, mixing it as you go, either by hand or with a stand mixer.

These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood

Mix it all together and knead it until everything sticks together but the dough is easy to work with (not too sticky on the outside). Then wrap dough in plastic wrap or in a Ziplock bag and let it rest for about half an hour.

Roll dough out over a lightly floured surface to about ⅛-inch. You want it thin but not so thin that it breaks, so use your own judgment. Then cut out rounds of dough with a biscuit-cutter or an upside-down glass. 

These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood

Fill each round with about a tablespoon of potato filling. I like to roll my filling in a ball first but you can skip this step and just scoop it in if you like. Then fold the perogy dough over the filling and pinch the edges together to seal it. Repeat a couple hundred times:)

These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood


These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood

To cook them, bring a pot of water to a boil and place the perogies in boiling water for a few minutes until they float to the top (this signals that they are ready). You can cook them from fresh or frozen. It helps to add a little oil in your pot of boiling water to prevent the perogies from sticking together.

Remove perogies from water with a slotted spoon or strain them through a colander. Transfer them to a serving bowl and then drizzle with a little olive oil or a pat of butter and toss. Top with fried onions and serve with a generous helping of sour cream.

These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood


How to Freeze Homemade Perogies

I love that our family usually gets together to make a big batch of perogies in January because by January the freezer is starting to empty out as we continue to use up all of the fruits and veggies we preserved in the summertime. Plus, January is usually the month when I finally get around to processing all of the tomatoes I froze back in the summer and fall, which clears up a bunch more space. And trust me, if you made perogies like my family makes perogies, you’d need to clear some freezer space too. Because we don’t just make a few dozen perogies at a time, we make a few hundred.

This year we made about 300. My aunt and cousins came to visit us on Vancouver Island for Ukrainian Christmas (they still live on the mainland), and they set to work helping me fill my freezer with hundreds of freshly-made perogies while they were here. It truly was the best gift of all! 

To freeze them, we lined baking trays with parchment paper. Then we laid a single layer of perogies on the parchment paper and then another layer of parchment on top and repeated the process until we had about 3 or four layers of perogies per baking tray/casserole dish. Then I flash froze them until they were frozen solid and transferred them into freezer bags where they will stay until I’m ready to cook them!

These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood


These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood

We danced, we sang, we stuffed perogies and my family filled my freezer with little Ukrainian potato dumplings while I took pictures of them. Thanks ladies! You’re the best:) 

Then we had a big family lunch together that consisted of a few dozen of our freshly-made perogies, some traditional Ukrainian Kielbasa (garlic sausage), some of my homemade sauerkraut and a side of homemade pickled beets, of course.

These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood


Simple, Delicious Food Made From Humble Ingredients

If you’ve never had a Ukrainian meal, my friend, then you’ve never really lived.

Some other staples of Ukrainian cuisine include cabbage rolls and Borscht, a simple, frugal beet soup recipe that is as healthy as it is cheap to make! 

Because at the end of the day, traditional Ukrainian food is really just peasant food, and in my opinion and experience, peasant food is the best food in every culture…

It’s food that costs pennies to make and can feed a village. It’s food that utilizes simple, humble ingredients -things like homegrown cabbage, potatoes and beets- and turns them into something glorious and delicious. It’s comfort food that sticks to your ribs and keeps you going through a long winter. But most of all it’s food that brings people together, both in the making and eating of it. And after all, isn’t that what all good food should aspire to do?


These traditional Ukrainian perogies are made from scratch with simple ingredients and cost just pennies a piece. This perogies recipe makes enough to feed a large family and put some away in the freezer for later. A great frugal food to fill your belly and make your dollars stretch! #perogies #perogiesrecipe #ukrainianperogies #frugalfood #freezercooking #ukrainianfood

Baba's Traditional Ukrainian Perogies Recipe

Yield: 12-16 dozen


For the Filling:

  • 5 lbs. potatoes (large russet potatoes work best)
  • 1 lb. brick of sharp cheddar cheese, grated
  • 1 onion, diced and sautéed in butter

For the Dough:

  • 6 cups all purpose flour
  • 2 tsps salt
  • 2 cups warm water (potato water from filling is the best)
  • 2 Tbsp vegetable or olive oil
  • 2 large eggs lightly beaten


Make the Filling:

  1. Peel potatoes and cut into quarters. Cook in boiling water until soft enough to mash.
  2. Drain well. Reserve 2 cups of potato water for dough (optional: You can just use regular water but potato water works really well for making perogy dough!)
  3. Return potatoes to the pot and add the grated cheese and sautéed onion. Mash until smooth and all ingredients well combined. Place filling in the fridge to cool. Prep filling ahead of time and let it cool overnight if possible. Otherwise let cool for at least an hour or so while making the dough.

Make the dough:

  1. In a large bowl, sift flour and combine with salt. Mix together the water, the oil and the egg and pour half of this mixture into the flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined. You may need to add a small amount of either flour or water, depending on the consistency of the dough. You should end up with a ball of dough that is very pliable but not sticky.
  2. Wrap dough in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes.

Assembling Perogies:

  1. Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. Flour the table or counter lightly and roll dough to about 1/8 inch thickness.
  2. Cut the dough in rounds using a biscuit cutter or a small, upside down drinking glass.
  3. Fill each round of dough with about one tablespoon of potato filling and seal the edges of the dough together with your fingers. Make sure there are no gaps when pinching the edges because if there are, your perogies will boil out when you cook them and you’ll be left with just the dough (although this is still really yummy).
  4. To cook, bring a pot of water to a boil and cook in small batches (10-15 perogies at a time), stirring gently to prevent dumplings from sticking together. Perogies are finished cooking when they float to the top.
  5. Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. Toss with butter and serve hot with sour cream. Add fried onions and.or bacon bits to take your perogies to the next level!
  6. To freeze perogies, place them in a single layer on a baking sheet lined with parchment paper and flash freeze them. You can layer parchment paper on top of perogies to freeze more on one tray, just don’t let the perigees touch each other or they will stick together. Once perogies are frozen solid, transfer them to a freezer bag and store for up to 6 months.




  1. Reba

    Thanks for the memories. My Baba and Guido emigrated from the Ukraine in the early 1900s. We called perogi pedahe. My favorite were the plain flat ones smothered in butter! She also filled them with sauerkraut cooked with onion and bacon (we stopped eating pork as we learned in violates God’s food laws-swine eat anything) , and my second favorite was filled with a mixture of dry cottage cheese mixed with egg. She made borsht too, baked bread, rolls filled with poppy seed, donuts, and holupchee (cabbage rolls). She had the hugest and most prolific vegetable and flower gardens. She could grow anything. She also did beautiful needlepoint works.

    • Michael Turow

      My Bobcha made holupchee and pedahae , it phonetically sounded like that but not sure it’s spelt correctly. Great memories of her kitchen, wished I’d payed more attention to what she was doing

  2. Christine

    I am so glad I found this recipe! The dough from a different recipe I tried turned out so sticky and impossible to work with. This recipe was easy to follow and the dough is so smooth and rollable. (I think the potato water helps with this?)

    These perogies turned out beautifully and I’m so excited to serve them at Christmas dinner! Thank you!

  3. Cheryl

    Love the recipe and I can’t wait to try it. Can I use my pasta roller for the dough?

    • Ashley Constance

      I’m sure you could give it a try…when I’ve made this recipe, I’ve rolled the dough by hand, but as long as you don’t go thinner than 1/8″, it should probably be ok.

    • Maria

      How long do you knead the dough and can you use a kitchen aid

      • Anna Sakawsky

        I just knead it until it’s nice and smooth and elastic with no clumps. You could use a stand mixer if you like:)

  4. Lyn K.

    Thank you for sharing your family’s tradition! What a beautiful family & beautiful tradition. We are German / Scottish but will try these! Yum!!

    • Regina

      I can’t wait to try these. They look delicious! My father in law was Ukrainian. His parents were from the Ukraine. He used to buy Ukrainian perogies years ago from an old friend. Thank you so much for sharing your beautiful traditions and recipe!

  5. Dr. Neil Glennie

    Like your recipe but your family photos could not show a sadder group of people. Poor you.

    • Anna Sakawsky

      Wow, that’s just about the rudest comment anyone could leave someone. But you already knew that. You’re welcome for the recipe “Dr.” Very professional.

      • Kristi

        I agree with Sue. Just because someone has a title does not always mean much of anything at all. This recipe sounds very good and I am hoping to make it soon with my teenager. Thank you for sharing this family story to go with it. That makes it more fun and meaningful!

    • Sue

      Ignore this comment
      Loved the meaning in the photos
      Could feel the sense of family tradition as you all dug in to make your perogies
      Thank you!!!!!

      • Anna Sakawsky

        Thank you for the kind words:)

      • Em

        Your family in perogie prep mode looks JUST like mine, that’s the face of FOCUS!!! I’m going to follow this recipe for thanksgiving this year, to support my grandma’s “recipe” of verbal suggestions lol

    • Sue Squire

      Your family is beautiful and so is the recipe!

      • Anna Sakawsky

        Thank you ❤️

    • Dawn G

      Honestly Dr?? Why make a comment like this, it serves no purpose and to call yourself a doctor is a travesty.

    • Uluzi Chervonakalyna

      Vatnik detected! Roubles deposited.


      if you look at any old old pictures of any european people..very few smile in pictures read your rude
      Gail Neduzak a proud Ukrainian/ Polish heritage

  6. Lisa

    I am making these in an online cookalong in aid of the Ukranian people at the moment. Thank you for such an easy recipe and just about to piece them together and cook them now! Join me on FB Sat 26th March 2022. Search The Fuss Free Foodie on FB! Sending love x

  7. Jules

    I’m a 3rd generation Ukrainian from Toronto. I don’t have the energy to tear the house apart looking for my baba’s recipe so thank you very much for sharing yours! I’m making them today. We need to keep Ukrainian heritage and culture alive in this trying time!

  8. Patrick

    Although I am Irish I married into a family of Polish Decent. My Wife’s family gets together just after Thanksgiving for the yearly Perogie Party. Food, Drink Family and Friends passing on the traditions of their ancestors to our younger generation.

    It is tough to keep our hands off the stash we are supposed to freeze and save to Christmas Eve. On that glorious night we heat them up slowly on an electric skillet browning them to perfection then slather them with sour cream. It is very hard to stop eating them I can tell you!

    Bless you for your recipe! We are going to try it out!

  9. Christine

    Thank you Anna. I love to cook for my partner who told me he loves home made pierogies. I’ve never blogged before but I loved your family history and cultural lesson.
    I want to give these a try but use half of the dough. Does it freeze well?

    • Anna Sakawsky

      Hi Christine,
      Yes, the dough freezes well! Although personally I like to make the perogies all at once and then freeze the perogies so that they’re ready to throw into a pot of boiling water whenever we feel like having some:)

  10. Sarah

    Delicious, thanks! I’m a Canadian living in NZ for the last eight years and one thing I miss so much is perogies! Just made these today thanks to a friend sharing this recipe and they were just how I remembered them. 🙂

  11. ClaireW.

    You look JUST like your mom, Anna! I can’t WAIT to try these – my son will adore them.

    • Anna Sakawsky

      Thank you! I’ll let her know:) And let me know how you like them!

  12. Donna Kozic

    Thank you so much Anna. I have been making perogies for at least 30 years but wanted to try a recipe using potato water. My filling is ready and tomorrow my sister and I will start rolling.
    My dear friend Liz Polish/Ukrainian spend a few years trying to convince me to cook them before freezing. Only way I make them now. So easy to have on hand for quick meal or when you just have to have perogies. Everyone loves them so much.

  13. Carol Whitlock

    Can you please post the diameter of the cookie-cutter/glass that you use to make the rounds?

    • Tish Painter

      Hi Carol,
      Anna’s recipe does not specify the size but I use on of my wide mouth jars for this purpose and it is 3″in diameter.
      Many people have a favorite biscuit cutter and simply use that for this purpose. My biscuit cutter is 2.75″ in diameter but I tend to just use a jar so I can have that little bit of extra room for filling.
      I hope that helps. 🙂

      • Scott Bosworth

        When freezing for future use do you boil first the flash freeze or freeze raw?

        • Anna Sakawsky

          Freeze them raw:)

    • Anna Sakawsky

      We usually use a biscuit cutter that’s about 2”. But there’s no standard size. Use whatever you’ve got! I wouldn’t go any larger than 2.5” though as you’d end up with some pretty big Perogies!

  14. Sarah

    If you are making these for a dinner with quite a few people since they aren’t all cooked at once how do you make sure they stay warm and don’t stick together? Do you toss in butter and then each newly cooked set add to the already cooked / buttered serving plate?

    Also if it’s just one person working with the dough and filling them, can they still stay on the counter long enough to make the entire batch before cooking? Because I’ve heard they need to be cooked pretty which after assembling so I’m just trying to figure out timing for myself as just one person but feeding 5

    • Anna Sakawsky

      Hi Sarah,
      Yes, I toss them in butter or oil and then add to the batch as I go. I always put them on a tray with parchment paper after I make them (before cooking) and stick them in the freezer. Even if you’re planning to cook them as soon as you’re done making them, it won’t hurt them if they’ve been in the freezer for a bit. I’m not sure how long you could leave them on the counter for. I would just worry about them drying out while you finish the batch, especially if it’s just you making them. That can take a while! Of course the other option would be to divide the batch and make less at once.

      • Sarah

        Thank you! Do you keep them warm in the oven or cover with foil? Or both? Until ready to serve

        If I throw them in freezer while making the rest then they are still ready just when they float to the top?

        • Anna Sakawsky

          I usually boil them pretty much right before serving. But otherwise I just put them in a bowl or casserole dish with butter so they don’t stick (and lots of fried onions!) and I cover with a towel until ready to serve.

          Yes, they will float to the top when they’re ready, even when cooking from frozen:)

        • Ann

          It would be nice if everyone called them by the rightful name of VARENIKI instead of pirogies. Which is Polish. I am 100% Ukrainian and it bugs me when people call them a foreign name.
          Pirogies in Ukrainian are wonderful donut type pastries filled with usually meat. My mother made them for most holidays. .

          • Anna Sakawsky

            I find it funny that this is such a contentious issue! Every Ukrainian I know (even those who immigrated from the Ukraine) calls them Perogies. Some call them perohy (phonetic spelling) and some also call them vereniki. But all call them Perogies and in fact the local Ukrainian community where I live just hosted a Perogy fundraiser for Ukraine, and this was organized by someone who immigrated from Kiev less than a decade ago. It’s such a silly thing to get so upset about.

            On a side note, if I called them Vereniki very few people would likely find this recipe as people search Google for perogies, not vereniki.

          • Jeff


  15. Lina

    If it is a Ukrainian dish, it’s called “varenyky”. “Perogi” is a Polish word!!!

    • Anna Sakawsky

      I’ve heard it both ways. The vast majority of Ukrainians I know call them perogies, including my friends who were born and raised in the Ukraine. Our local Ukrainian cultural center has “perogy night fundraisers” and after our Ukrainian dance festivals we have “perogy dinner.” At the end of the day, they’re the same thing. Hope you enjoy the recipe!!!

      • John Cikot

        My family is Ukrainian and Lithuanian and we’ve always called them perogies my grandparents immigrated from the old country.

    • olga

      Yes, varenyky or pyrohy in Ukrainian. Unfortunately, most of the world is more familiar with the polish word perogi.

    • Alexa

      No, my grandparents always called them po-roe-hih( phonetic spelling) and they were from the Ukraine. I think it depends when and where you came from.

    • Karen Wiebe Randall

      Yes, same here. My family is from the Ukraine, we are German Mennonites from the colonies near the Dneiper River (where the power plant now stands). My Grandparents escaped in 1927 to Winnipeg CAN

      Werenke stuffed with dried cottage cheese filling or Keilke (tiny noodles) covered with schmaundt fat (cream gravy) is the very best.

      The gravy consists of meat drippings, water, cream and butter. You can find the recipe all over the internet!!

    • Uluzi Chervonakalyna

      My family from the Lviv Oblast’ call them pyrohy; my PLAST group called them varenyky. Only my Anglo friends call them perogies and only my Mennonite family refers to them as veriniki.

  16. Corey Paranich

    How much does this Recipe yield?

  17. Andy

    Really enjoyed this. I looked up the word perogies and this was one of the first entries. I learned a lot. A better read than wikipedia for sure. Thanks!

  18. lena

    “passed down through generations in my family”

    No it wasn’t.

    There was no such thing as cheddar cheese in Ukraine or Poland. It was made with a farmer’s cheese that was similar to cottage cheese, if using any cheese at all. That was a luxury. Cheddar is an Americanization of our food. As they do with everything…

    • Anna Sakawsky

      This is true. However my great grandma used to make hers here in Canada with cheddar cheese, so it has, in fact, been passed down through at least three generations in my family (great grandma to grandma, grandma to mom and aunt, mom and aunt to me and now my daughter makes them with me:)

      • Kristine

        Amazing. Ok yes a lot of work. I did it over 2 days. But Holy cow are these good. I ended up with filling leftover. Hello potato pancakes!!

      • Sam

        Super easy dough to work with. I made some slight changes to the filling , using ; Mozzarella, Fresh chives from the garden and fresh cook bacon bits…. Absolutely amazing. Thanks for all the helpful tips along the way! Amazing recipe

        • Tish Painter

          I like your adaptation for the filling! It sounds wonderful, Sam!

      • Stephanie Mangigian

        Every year I get together with my sisters and friends and make perogies . How many does this recipe yield?
        We wanted to make at least 6 dozen per person and we’re having 7 friends over.
        Thank you for sharing your recipe

        • Anna Sakawsky

          This recipe makes anywhere from around 12 to 16 dozen, depending on how big you make them. So I would probably make three batches for everyone to have at least 6 dozen each:)

    • Gary Davis

      We are making these this weekend. We adopted two children now grown from Ukraine, and this will be our first attempt.

    • Carren

      How rude..and who cares. I’m just grateful for the recipe. No one’s recipes from hundreds of years ago are the same anymore..some recipes from long ago got tweaked and taste much better. We’re not in history class….it’s recipes I’m after.

      • Shauna Towriss

        I totally agree with you! I almost spit out my coffee when I read that! I am trying to reconnect with my Ukrainian roots in light of recent events in Europe and so I’m very grateful for this recipe. Am making today!

    • Joann DePhilipo

      The amazing thing about my ancestors both Italian and Ukrainian was their ability to adapt to the ingredients available to them. If adaptability is what you mean by the Americanization of recipes then I suppose you are correct. It should be noted though that Anna is Canadian.

    • Suzie

      ok Karen

  19. Kali

    This is the BEST dough recipe! So simple and was the easiest I have ever worked with. Thank you so much!

  20. BJ

    Thank you for the walk down memory lane! I really miss pierogies and the other yummy goodies – wheat gives me wicked vertigo so I haven’t had these in years. (I saw your comment about finding some GF recipes online – I’ll have to do that.)

    I’m half Slovak and Granny used to make these when she came to visit. Hers were the best. Mom’s were really good but not quite as good as Granny’s (shhh – don’t tell Mom!). The potato/cottage cheese or sauerkraut ones were standard in our house.

    Pierogies, sauerkraut, and kielbassa are “soul food” to me! I strongly dislike beets but can eat Ukrainian borscht all day long.

    Thanks again for the memories!!

    • Anna Sakawsky

      I’m part Slovak too. My grandpa was Slovak. I am all about the Ukrainian “soul food” as that’s mine too! And while I don’t dislike beets, by far my favourite way to enjoy them is either pickled or in borscht:)

  21. Connie MacKinnon

    Your dough recipe tasted just like my Mom’s who passed 20 years ago. Thank you! When I made perogies as a child with my Mom, we always boiled all the perogies after making them – even those that were to go into the freezer. I’m remembering my Mom saying that they dry out if you didn’t cook them and drizzle them with butter before freezing. But times change. Can the perogies be frozen without being boiled – then boiled from frozen as with commercially sold perogies? Many thanks!

    • Anna Sakawsky

      Hi Connie,

      I never cook them before I freeze them. Just flash freeze them by laying them (uncooked) on a tray lined with parchment paper until they’re frozen, then transfer them to a freezer bag! Cook from frozen whenever you’re ready. They tend to last well up to 3 months in the freezer, but in all honesty I’ve kept them up to 6 months and cooked them and they’ve been just fine:)

    • Donna Kozic

      Connie MacKinnon— Yes! Absolutely! Took years for my friend to convince to to cook before freezing. Only way I do them now. Tomorrow my sister and I will be making them for Christmas/ New Years.

  22. Tanya

    Thank you so much for this recipe:) The traditional simple dough recipe was exactly what I was looking for, and my pierogis turned out so amazing. Best batch I’ve ever made!! Just like Baba’s. My husband said they are hands down the most delicious pierogis he’s ever eaten.
    After mixing the potatoes and onions, I divided the filling into four bowls and did four varieties…cheddar, sauerkraut mushroom, cottage cheese green onion, and jalapeño cream cheese cheddar:) Great way to spend a day during this Covid lockdown! Thanks again!!

    • Tirzah

      Hi Anna,
      Thank you so much for this recipe! My German/Russian Mennonite grandmother used to make these and we had her recipe recorded, but it was lost. I have been searching for a long time for a perogie recipe that looked right and this is the first recipe I’ve come across that really sounds like the way she used to make them. I’m so excited and can’t wait to try it out!

    • Tracey

      How much of the different fillings did you use in each variation? I’d like to try all four!

  23. Greg

    This recipe is damn near spot on to my Babas. I made these last night and talk about a home run. I would love to see any of youre other Ukranian recipes like borscht and cabbage rolls.

    • Anna Sakawsky

      Glad to hear you enjoyed it! This is the exact recipe my Baba (my GREAT grandma) used to use. I’m not sure what her mother used before coming to Canada as they probably wouldn’t have had access to cheddar cheese back then! I’m thinking the filling was probably a mixture of potatoes and cottage cheese. I’m so glad you enjoyed and will definitely be adding more Ukrainian family recipes in the future!

  24. Greg

    I loved this read, it brought me back to a simpler time filled with lots of warm memories. Thank you for sharing, My Baba passed 15 years ago and with her passing so did alot of things. I never had the privilege of learning how to cook traditional Ukrainian food so im winging it now. If they taste half as good as the pics posted i cant wait to grab a spoonful of sour cream!

    • Olena

      These is VARENYKY!!! Traditional ukrainian food.

      • Anna Sakawsky

        Yes, varenyky and perogies (or pierogis) are the same thing, just by different names. Most everyone in my family and our local Ukrainian community calls them perogies, which is what they’re commonly known as and searched for in Internet searches for this recipe (hence why I also refer to them as perogies:)

  25. Leah Bosch

    I have always wanted to make Perogies but have always been intimidate do it. My family loves them and cabbage rolls, so I have been searching the web for simple recipes for both, and your website with your family tradition is what caught my eye. I love that you do it all together as a family, so I am going to try your recipe and get my children to help me, and who knows, maybe we will start a tradition of our own? I hope so, anyway, I just wanted to say Thank You for sharing your wonderful tradition and recipe with us.

    • Anna Sakawsky

      Hi Leah,

      I’m so glad you found this recipe because it truly is really simple. Plus many hands make light work (and make any sort of kitchen prep more fun!) so if you can get your family on board, all the better:)

  26. Krista Chambers

    Just curious how many perogies this makes? I’m having a perogy making day with my friends and want to plan so we all have enough to take home a few doz.

    Thanks so much! I’m going to definitely use this recipe for our day!

    • Anna Sakawsky

      Hey Krista!

      I actually had to call up my aunt and ask her. This is her recipe! So depending on how large you make the rounds and how full you fill them, etc. you should get about 150-200 perogies out of this batch. Sometimes I find I have extra dough leftover, sometimes extra potatoes. It’s sort of a rough science! But you’ll definitely get quite a few dozen:)

  27. Lindy

    This is such a beautiful tradition that you have!
    We make pierogies every November, so your recipe and blog post caught my eye.

    Thank you for so carefully writing out your recipe and taking pictures.

    All the best to you and yours!

  28. lorraine

    I have many fond memories of making these with my polish friend and family. They would make around 600 at a time. After the first time working with them doing one at a time I had a plan for the next cooking session. I bought her mom a metal ravioli maker. I told her we were making Italian style ones. She was sold when 12 at once could be done. A few years afterward I notice they do make pierogi shaped mold too, but we all got to like the square ones. Her daughter likes to pass the dough through a pasta maker gadget on her stand mixture a few times before hand rolling which helps as well to get that dough to spread out more and faster. My best friend passed away a couple years ago and I finally worked up courage last winter to do up some by myself. I missed having her in the kitchen with me but it was wonderful to enjoy some homemade pierogi again. Great recipe even for an Italian.

  29. Stacy Blackwell

    Love your blog and newsletters since I am a homesteader at heart yet live in the suburbs. I always make everything from scratch due to food allergies. Do you know if these can be made with a gluten free flour blend? Nothing beats old fashioned flour and bread recipes but it makes my family sick. So sad. Anyway, I browse your site and think of ways to make your recipes work for us with our substitutions and just wondered if you had any experience with subing ingredients in your recipes. Again, love your posts. Looking forward to more. And thank you for sharing.

    • Anna Sakawsky

      Hi Stacy! That’s so nice of you to say. I honestly haven’t tried them with a gluten-free substitute, so I can’t speak from personal experience. However I just did a quick Google search and found a bunch of different recipes with gluten free dough options. You could certainly do a search and decide on a dough option that works best for you and use the same filling recipe from these perogies. I do need to branch out and try out some gluten-free options! We don’t seem to have any sensitivities to gluten in our family so we usually stick with the standard. However you can look forward to many naturally gluten-free recipes coming up as I embark on the Keto diet next month. I’ll be talking more about that in next week’s newsletter so be sure to keep an eye out! All the best. Anna



  1. Ukrainian Month Continues- Recipe Selection – It's Just My (Nordic) Life! - […] Baba’s Traditional Ukrainian Perogies Recipe […]

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Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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If you haven't checked-in lately, the last week or so, we've sorta been in the trenches of homesteading and life over here. While some make it out to be glamorous all the time there are high's and low's just as there are in life. ⁣

With all that's going on, I've been making a point to find my way back into the garden, which is not only needed to feed my family, but also for some personal spiritual nourishment. ⁣

I just want to take a minute to love on my favorite veggie today, Broccoli! 🥦 It's one we plant over-and-over and I'm leaning into its abundance this year. ⁣

Not only is it one of my favorites, but we've also found it's one of the easiest veggies to grow so if you haven't tried it or added it to your garden yet, there's no better time than the present. ⁣

I've got an entire post on How to Grow Broccoli from Seed here: if you're looking for any tips or tricks.⁣

In my "How to" post you'll also find a link to one of my favorite recipes for Cream of Broccoli Leaf Soup!

29 5

Can I be honest?

Sometimes you've gotta take a step back and look at the life you've created for yourself and ask yourself "is this truly what I want?"

The other day I shared about losing two of our rabbits this week to Rabbit Hemorrhagic Disease. The stress of losing them comes amidst a backdrop of heightened tensions around here...

From work pressures for Ryan to me trying to run a business and handle a very fussy, colicky 2-month-old (and a very busy 6-year-old), to things ramping up in the garden again and all of the other million things that need to get done (including multiple loads of laundry a day thanks to more spit up than I ever knew a baby was capable of producing), I finally felt like I was ready to crack this week.

Oh, not to mention we're doing this all on next to no sleep thanks again to our sweet boy.

I know this is all part of what we signed up for, but when it all happens at once, it can feel completely overwhelming. And when I'm completely overwhelmed and stressed out, that's exactly when I get sick too, which is exactly what happened a couple days ago.

Then yesterday (Saturday) I woke up feeling awful and decided to scroll Instagam as I nursed Noah. I saw other mothers with 6, 8 or even 10 kids somehow keeping it all together getting three square meals on the table every day while managing to keep a tidy kitchen and find time to Instagram about it.

I saw other homestead bloggers reaching new levels of success in their business that I can only dream about right now. And as I sat there in bed, covered in spit up with a ravenous baby nursing off me as I tried to console him, I felt sad for myself in that moment that I couldn't live up to the folks I was comparing myself to.

Later in the day I had to work, so Ryan took the kids to the beach and I stayed home. And I felt sad once again; Sad that I was missing out on yet another weekend with my family because I had created a life where I now have to work weekends just to keep up.

But the silver lining was that the work I had to do yesterday forced me out into the garden, and it was probably the most soothing thing I could have done for my soul.

(Continued in comments…)

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Sometime homesteading looks like homegrown vegetables and freshly laid eggs and sourdough rising on the counter.

And sometimes it looks like tears when you have to bury one of your animals 😔

Ryan went out to feed the bunnies yesterday and Flopsy -our little black and white bunny- was laying dead in the pen. There was no blood, other than a little bit by her mouth. Seems like something internal happened. We’re not sure what.

Evelyn helped lay her to rest yesterday. It was a hard weekend for her. First she stayed with grandma and went with her to put her sick, 17-year-old cat down. Then she came home to the news that Flopsy was gone.

But I believe she’s more resilient because of it. We talked to her about how death is a part of all life, and allowed her to go through the stages of grief and process it however she felt she needed to.

Homesteading isn’t always sunshine and rainbows and snuggly barnyard animals. Homesteading teaches us hard lessons and helps us to become stronger and more resilient by challenging us daily.

Yesterday was a sad, hard day. But I’m glad we got to experience it together as a family.

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A few years ago, Forbes published an article titled Dear Homesteaders, Self-Reliance is a Delusion.

Let’s unpack this…
What does self-reliant really mean? Is it actually achievable, or just a pipe dream?⁣

Over on the blog today I'm unpacking all of these thoughts, and the things I do know for sure as a homesteader, mother and member of a strong and self-reliant community. ⁣

But I really want to hear from you! Post in the comments below what self-reliance means in modern times, or what steps you're taking to be more self-reliant. ⁣

Read the full article here: or at the link in my bio

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The spring issue of Modern Homesteading Magazine is out now!

It’s that time again...

The time when things begin ramping up in the garden, the barnyard and the home.

From trays of seedlings to baskets full of eggs, spring is in the air and I don’t know about you, but I’m here for it!

It’s also time for a brand new issue of Modern Homesteading Magazine, and boy do we have a good one for you…

In the spring issue, we cover a diverse range of topics from how to trade your skills for land to the realities of going off-grid, from seed-starting to what to do with too many eggs, and from the simple joys of a homemade herbal cocktail to the sometimes heavy emotional toll of raising meat animals.

In this issue, you’ll find:
🌱 What it really takes to live off-grid, with Tammy Trayer of Trayer Wilderness
🌱How you can trade your skills for a piece of land with the SKIP program from the folks at
🌱 Everything you need to know about seed-starting to set your garden up for success and abundance!
🌱 What to do with too many eggs! Author Mimi Dvorak-Smith shares 800+ ways to use ‘em up when your hens start laying.
🌱 How to make your own healthier cocktails with homemade botanical syrups
🌱 Dealing with the emotional toll of raising meat animals on the homestead

Visit to login to the library and read the spring issue (current subscribers) or subscribe for just $19.99/year to read this issue and gain instant access to our entire library of past issues!

#modernhomesteading #homesteading #selfsufficiency #springonthehomestead

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If you grow plants from seed (or if you want to), you’re likely going to want to start a few of them indoors. And if you start your seeds indoors, something that will make your life so much easier (and make your seedlings bigger, stronger and healthier) is an indoor growing stand with grow lights. ⁣

I've got a post I'm sharing with you today that will walk you through choosing the best type of lighting for whatever you're growing and then a step-by-step guide of how to make your grow stand, along with product recommendations if you want to make yours just like mine! ⁣

Ours can accommodate up to about 200 seedlings, but you can make yours as small or big as needed:)⁣

You can check out the post here or at the link in my bio. ⁣

Let me know in the comments what you're growing new, or what you're most excited about in your planting journey this year!

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Theme of the Month: ADIDAS ⁣
No, not the textiles brand, it stands for: 𝗔𝗹𝗹 𝗗𝗮𝘆 𝗜 𝗗𝗿𝗲𝗮𝗺 𝗔𝗯𝗼𝘂𝘁 𝗦𝗲𝗲𝗱𝘀 because it's officially March and we are in full swing around here! ⁣

Before you just start throwing seeds in the ground or into red solo cups on your windowsill, it’s important to take some time to read your seed packets and get to know each crop’s specific needs.⁣

Understanding the information on a seed packet is super important when it comes to gardening, especially if you want your plants to get a strong, healthy start and produce an abundance of food for you. And what gardener doesn’t want that?!⁣

Set yourself up for success and take a minute to read through my 𝘏𝘰𝘸 𝘵𝘰 𝘙𝘦𝘢𝘥 & 𝘜𝘯𝘥𝘦𝘳𝘴𝘵𝘢𝘯𝘥 𝘚𝘦𝘦𝘥 𝘗𝘢𝘤𝘬𝘦𝘵𝘴 𝘎𝘶𝘪𝘥𝘦, before your weekend gardening plans begin. ⁣

Grab the guide link in my bio, or get it here:⁣

Happy Planting:) ✨

26 3

This all-natural homemade toothpaste recipe is made with just four simple ingredients that are good for both your body and your bank account!⁣

I’m on a personal mission to replace every commercially-made, toxic product in our home with homemade, all-natural alternatives. One-by-one, I’m getting closer every day.⁣

The benefit of making all-natural toothpaste at home is avoiding the unhealthy additives found in most commercial toothpastes by substituting ingredients with proven benefits for oral health.⁣

So if you’re also on a mission to rid your own home of toxic products and replace them with healthy, all-natural versions that actually work, then I highly recommend whipping up a batch of this all-natural homemade toothpaste.⁣

Wishing you health, wealth and squeaky clean teeth… The all-natural way;)⁣

You can find the recipe here or at the link in my bio.

21 2

It's that time of year 🌱 seed starting season! ⁣

I know you can feel it too. The transition from winter to spring is truly a special time. It’s when life begins again. It’s the very first taste of all that lies ahead.⁣

So before you go just planting any and every seed you can get your hands on, I've got a list of 8 Things to Think About Before Starting Seeds, to get you off on the right food! ⁣

I will walk you through, planning, sowing, containers, watering, lighting and more, and if that's not enough you can download my Seed Starting Cheat Sheet at the end to lay it all out. ⁣

I hope you're as excited as I am for the beautiful Spring season that lies ahead:)⁣

You can find the list here or at the link in my bio.⁣

What are you planting this year? Anything new you've never tried before? Share with me in the comments!

25 5

Ever thought about growing mushrooms at home??

A great EASY way to get started is with one of these mushroom grow kits from @northsporemushrooms

All you need to do is cut open the pack, spray with a little water (the kits even come with a handy little spray bottle), and then sit back and watch the magic happen!

And seriously, watching mushrooms goes does feel a little like magic because they grow so fast you can practically see them growing, no time lapse necessary!

The mushrooms are ready for harvest in just a few days. No gardening experience or land necessary! Even a newbie homesteader in an apartment in the city can grow these babies!

This is a great way to dip your tow into the much bigger world of mushroom growing and harvesting, and to try out a few new varieties that you probably won’t find anywhere else.

I grew Pink Oyster Mushrooms, Lion’s Mane and Blue Oyster Mushrooms (all pictured here). I’ll be using the Pink Oyster Mushrooms in a rigatoni pasta for dinner tonight. I turned the Lion’s Mane into Lion’s Mane “crab cakes” and the Blue Oyster Mushrooms are delicious as part of a stir fry or sautéed in butter and spooned over sourdough toast.

If this reel intrigues you, you can grab your own mushroom grow kit (along with time of other mushroom related products, including fruiting blocks, outdoor log kits, medicinal tinctures, capsules and more) at Use code HOUSEANDHOMESTEAD for 10% off your order!

And if you haven’t yet, be sure to check out my interview with Louis Giller of North Spore Mushrooms in the winter issue of Modern Homesteading Magazine. You can also find my recipe for Lion’s Mane “Crab Cakes,” along with other delicious mushroom recipes and an in-depth feature on medicinal mushrooms including Lion’s Mane, Reishi, Chaga and Cordyceps in the winter issue.

Visit to subscribe or login to the library and read the current issue.

Mushrooms really are pure magic, don’t ya think? 🍄 ✨

#mushrooms #mushroomhead #shrooming #eatyourshrooms #mushroomsaremagic #modernhomesteading #urbanhomesteading #homegrown

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If you’ve been following me for any length of time, it probably comes as no surprise that I don’t exactly love relying on the grocery store to provide for me and my family, and that sentiment is only getting stronger as time goes on.⁣

Between supply chain issues, rising food costs and the plethora of unhealthy ingredients, chemicals and GMO foods on grocery store shelves, I’d rather toil in the garden and kitchen all year to grow and preserve my own food than have to rely 100% on grocery stores to provide for me.⁣

But that being said, we are in no way 100% self-sufficient so when I do go to the grocery story, I haveI have some ingredient guidelines in mind that I use when shopping for my family. ⁣

Check out my shopping tips, what I do and don't buy, and where and who I like to buy from here at this link or at the link in my bio.

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Usually by late February/early March, right about nowish, I’ve pretty much had enough of winter and the thought of enjoying a tropical fruit platter and a cold adult beverage on a sunny beach in *insert tropical vacation destination here* seems to be just about all I can think about...⁣

But with a newborn at home that's about the last thing on our to-do list right now! So this year, I will be visiting my tropical escape via my favorite Low-Sugar Mango Jam recipe. ⁣

If you do have tropical vacation plans, have a piña colada for me 🙏🏼, but if you don't then this recipe may be just what you need to "escape" for a few minutes into that tropical paradise:) 🥭🍹⁣

Check out the recipe here or at the link in my bio. ⁣

Let me know how the recipe works for you, and if add in any additional fruits to change it up!

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