4 cups flour
1 egg
1 3/4 cups warm water
1/2 tsp. salt
Combine the water, egg and salt into a bowl. Add 3 cups of the flour. Mix by hand or use the # 2 setting on a Kitchenaid mixer. Mix well. Gradually add the fourth cup of flour until it’s smooth. It will pull away from the bowl. Brush with oil and set this aside for 15 minutes.
Roll out just like you would for a pie crust.
Using a cookie cutter, an upside down glass, or a soup can, cut out about 15 rounds at a time.
Place a round on the palm of your hand and put a small spoonful of filling on it. Fold over to form a half-circle. Press the edges together with your fingers. Try to keep the filling off the edges. The edges need to be sealed well to prevent the filling from running out.
Place the pyrohy on a tea towel side by side without touching one another. Cover with another tea towel to prevent them from drying out.
Drop into a large pot of boiling water. Add about 1/2 tsp. salt. Stir the water rapidly with a wooden spoon and then drop the pyrohy in, one at a time. I only cook about 15 at a time. Stir gently to prevent them from sticking to the bottom.
Cook them for 2-3 minutes. They will float to the top when done. Remove with a slotted spoon to a colander. I then put them in a deep mixing bowl with 1/4 cup melted butter or olive oil. Toss gently to coat.
Serve with diced and fried onions or sour cream.
Note: To freeze : Place the cooked pyrohy on a large cookie sheet and place in freezer for 30 minutes. Put 1 or 2 dozen into freezer bags. To reheat, pan-fry on each side until a light golden colour.
7 Comments
petrosha's blog 
does it matter what kind of perogie dough you use for a fruit filling? my dough is made of flour oil 1 egg salt water and flour
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Hi Theresa,
Thank you for checking out my blog.
I use the same dough for fruit fillings as I do for potato, potato and cheese, etc. Keep the dough the same but make your filling as flavourful as possible. By the way, have you tried making a dough without adding an egg? Sometimes the egg will toughen a dough. My favourite dough is Shauna’s Amazing dough.
Thanks again and good luck,
Petrosha
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another question I have if your familiar with- can you make gluten-free perogies with gluten-free flour-canola oil-and salt – as some of the recipes I have googled ask for cream or milk and I would also use water in mine
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Hello Theresa,
Thank you for getting back to me and checking out my blog.
I have never tried making perogies with gluten free flour. All I can suggest is . try it. It should work out but there’s only one way to know for sure. Let me know how it turns out if you do.
Thanks,
Petrosha
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ok thanks-will let you know how it turns out Theresa
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Just came across your blog, after making Gluten Free perohi for the first time today. Used a combination of recipes – GF flour, egg, water, coconut oil and salt. No leaks. Came out a bit tough (vs what I recall) but maybe we cooked them too long or over kneaded. Will reduce both next time. BTW – we use Walmart brand Great Value All Purpose Flour Gluten Free as a 1:1 substitute in most recipes. My wife made GF Kolachi cookies for this Christmas using the same flour. Those came out quite good.
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Thank you Dennis for checking out my blog. Great to hear that you are trying out the recipes. I have used GF flour before and the results turned out well. I see you wrote egg as one of the ingredients. Although I have recipes that call for an egg, I now do not add an egg as the dough can get tough, especially if the kneading or cooking time is overdone. I generally boil the perogies until they float to the top of the boiling water, about 3 minutes maximum. I then freeze them or keep in the fridge until I either boil them 3-5 minutes more or fry them. You might like to try the No Fail Perohy dough.
Good to hear that you and your wife are trying various recipes.
Petrosha
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