Have some family fun in the kitchen while making this potato and cheese filled perogy recipe. Freeze the goodness and eat like a king on the road.


Potato-Cheese Perogy Filling

  • 6 large red-skinned potatoes, peeled and halved
  • 4 – 6 oz (115 to 170 g) medium cheddar cheese
  • 1 medium onion, diced, sautéed in butter
  • ½ cup (125 mL) dry cottage cheese


  • 4 ½ cups (1.125 L) flour
  • ½ cup (125 mL) vegetable oil
  • 1 cup (250 mL) milk
  • 1 cup (250 mL) boiling water
  • 1 tsp (5 mL) salt


Potato-Cheese Perogy Filling

1. Boil potatoes as you would for mashed potatoes. Drain.

2. While potatoes are hot, stir in cheddar. Cover until cheese is melted (about 1 minute).

3. Stir in sautéed onion; using a potato masher, mash until smooth.

4. Using clean cloth, squeeze out all moisture from cottage cheese. Stir into potato mixture. Sprinkle with salt and pepper to taste.


1. Mix together flour, oil, milk, water and salt. Knead dough until smooth. Let stand for 30 to 60 minutes.

2. With rolling pin, roll out really thin. Cut dough into desired sized squares. Put about 1 tbsp (15 mL) of potato-cheese filling into each square. Fold dough into triangles and pinch edge closed to seal in filling.

3. Add to pot of boiling water. Once floating, cook for 1 to 1½ minutes.