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. 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!!

  2. 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.

    • 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:)

    • Sue Squire

      Your family is beautiful and so is the recipe!

      • Anna Sakawsky

        Thank you ❤️

  3. 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

  4. 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!

  5. 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!

  6. 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:)

  7. 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. 🙂

  8. 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!

  9. 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.

  10. 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!

  11. 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.

  12. 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!!!

    • 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!!

  13. Corey Paranich

    How much does this Recipe yield?

  14. 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!

  15. 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

  16. Kali

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

  17. 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:)

  18. 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.

  19. 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!

  20. 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!

  21. 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:)

  22. 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:)

  23. 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:)

  24. 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!

  25. 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.

  26. 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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And then there were 3 😔

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Having animals die is definitely the hardest part of homesteading, but it’s a reality of this lifestyle that everyone must come to terms with sooner or later.

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So this is 35…

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“Tauruses born on May 18 are characterized by love of freedom and independence…They possess extraordinary creative energy, and they are never without an important cause to champion. They enjoy taking risks, but only when they believe the risk really matters.

As a rule, most decided early in life what they wanted to do and are not likely to deviate from that path. Their independent spirit makes them ideally suited to careers where they are their own boss, or are at least autonomous within a larger structure.

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Every year on my birthday I reflect on where I’m at, where I’m headed and where I’ve come from, and all I can say is that each year I’m only more grateful to be living life on my own terms, doing what I love most next to the people I love more than anything else in the world.

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I hope to be doing what I love and sharing it with you all for the next 35 years too! (Well, actually, if I’m being honest, I’d like to retire and throw my phone in the river long before that;) But until that day comes, thanks for being here to celebrate life with me today and every day. Cheers to another turn around the sun 🍻

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This is also a great time to plant certain medicinal herbs so that you’ve got a personal, sustainable supply of herbal medicine at home, because who knows what supply chain issues are gonna hit next!

To help make building and stocking your home apothecary or natural medicine cabinet a little easier, I compiled a list of all the ingredients I like to keep on hand for making my own medicinal preparations, as well as a suggested list of herbs to start growing or stocking up on, and some other great resources to help you get started preparing and using your own herbal medicine at home.

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34 1

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“When I think of self-reliance, I think of any ability to rely less on ‘the system.’”

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Be sure to check out the full interview in the latest issue of Modern Homesteading Magazine!

Subscribe @

I’d love to know, what are you currently doing to become a little (more) self-reliant? Let me know in the comments!👇

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