10 Homemade Perogies Recipes

There’s something undeniably magical about perogies—those tender, pillowy dumplings stuffed with hearty fillings that evoke warmth and nostalgia. Growing up in a Polish-American household, my Baba would spend rainy Sundays in the kitchen, rolling out dough on the floured table while regaling us with stories from the old country. The air would fill with the scent of sizzling onions and boiling potatoes, and we’d all gather around to pinch the edges shut, sneaking tastes of the fillings along the way. Those afternoons weren’t just about food; they were about family bonds that a store-bought frozen pack could never replicate.

Lately, I’ve been experimenting in my own kitchen, reviving those traditions with modern twists. After a failed attempt at spicy kimchi perogies (too bold!), I honed in on flavors that balance comfort with creativity. In today’s fast-paced world, homemade perogies matter more than ever—they’re affordable, customizable for dietary needs, and a therapeutic way to slow down and connect with your roots or explore new cuisines.

Classic Potato and Cheese Perogies

For the basic dough: 3 cups flour, 1 egg, 1 cup warm water, pinch of salt. Filling: 2 boiled potatoes mashed, 1 cup farmer’s cheese or cottage cheese, 1 onion sautéed in butter, salt and pepper to taste.

Knead dough until smooth, roll thin, cut circles. Mix filling ingredients, place a spoonful in each circle, fold and crimp edges. Boil in salted water 3-5 minutes until floating, then pan-fry in butter for crispiness. These perogies are a comforting staple, packed with protein and carbs for sustained energy, and endlessly versatile for weeknight dinners.

Savory Meat and Onion Perogies

Dough as above. Filling: 1 lb ground pork or beef, 2 onions finely chopped and sautéed, 1 tsp garlic powder, salt, pepper, and fresh dill.

Brown meat with onions, cool, then fill dough circles, seal tightly. Boil then fry until edges are crispy. Rich in iron and B vitamins from the meat, these are perfect for hearty appetites and freeze beautifully for quick meals.

Tangy Sauerkraut and Mushroom Perogies

Dough recipe standard. Filling: 2 cups drained sauerkraut, 1 lb mushrooms sautéed with 1 onion, caraway seeds, and butter.

Chop filling finely, stuff into dough rounds, boil and optional fry. Probiotic-rich sauerkraut supports gut health, while mushrooms add umami and antioxidants—ideal for a flavorful, veggie-forward twist.

Sweet and Tender Cabbage Perogies

Dough base. Filling: 1 head cabbage shredded and stewed with onions, bacon bits, salt, and pepper until soft.

Fill, seal, boil, and pan-sear. This budget-friendly option is low-calorie yet filling, with cabbage’s vitamin C boosting immunity—a gentle intro to perogies for beginners.

Spinach and Feta Perogies

Dough as usual. Filling: 2 cups wilted spinach, 1 cup crumbled feta, 1/2 cup ricotta, garlic, nutmeg.

Squeeze spinach dry, mix with cheeses, encase in dough, boil-fry. Greek-inspired and vegetarian, these offer calcium and greens for bone health and a lighter, Mediterranean vibe.

Blueberry Sweet Perogies

Dough with a touch of sugar. Filling: 2 cups fresh or frozen blueberries, 1/2 cup sugar, cornstarch slurry, lemon zest.

Cook blueberries to thicken, cool, fill dough, boil gently (skip frying). A dessert delight low in fat, high in antioxidants—serve with whipped cream for brunch or holidays.

Smoky Mushroom and Bacon Perogies

Dough standard. Filling: 1 lb mixed mushrooms, 4 slices bacon crisped and crumbled, onion, thyme.

Sauté all, chop, stuff, boil and fry. Protein-packed with savory depth, bacon adds indulgence while mushrooms keep it earthy and nutrient-dense.

Herby Chicken and Dill Perogies

Dough base. Filling: 2 cups cooked shredded chicken, fresh dill, onion, cream cheese for creaminess.

Mix cooled filling, portion into dough, cook as usual. Lean protein from chicken supports muscle repair, with dill’s freshness elevating everyday meals.

Autumn Sweet Potato and Apple Perogies

Dough with cinnamon hint. Filling: 2 mashed sweet potatoes, 2 diced apples sautéed with brown sugar, nutmeg.

Blend filling, fill and boil-fry lightly. Beta-carotene from sweet potatoes aids skin health; naturally sweet for fall gatherings.

Creamy Farmer’s Cheese and Potato Perogies

Dough standard. Filling: 2 mashed potatoes, 1.5 cups farmer’s cheese, green onions, black pepper.

Combine smoothly, seal in dough, boil then butter-fry. High-protein comfort food that’s simple, satisfying, and great for meal prep.

These 10 homemade perogie recipes are your invitation to roll up your sleeves and create kitchen magic—whether channeling family traditions or trying bold flavors. Grab some flour, pick your favorite filling, and share your results in the comments; your taste buds (and loved ones) will thank you!