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Winnipeg Perogies

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“If you live in Winnipeg, this is the way you want your perogies to taste, look, feel etc. I've tried so many other recipes, and not one of them does the trick with my family. This one is fool proof. You'll need a night to let it rest though, so make it for dinner tomorrow.”
100-300 pieces

Ingredients Nutrition

  • 2 cups warm water
  • 1 cup oil (I use Canola)
  • 2 eggs, beaten
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 10 lbs mashed potatoes, smashed in a ricer first when possible
  • 1 lb fried bacon, minced as small as humanly possible.You can also leave out the meat and have a vegetarian dish that
  • 1 lb shredded cheddar cheese (or any cheese)
  • 2 large onions, diced VERY finely and fried translucent


  1. Mix all the dough ingredients together in a large bowl. Knead it thoroughly. Let it rest covered in fridge overnight. It gets smooth after sitting for a long time. Very nice to work with.
  2. * Note* I've had perogies that are made with just potatoes, just meat, no cheese, only onion, some with just jam. It's up to you what you put in yours this is what I like in mine.
  3. After you've let the dough rest, peel all your potatoes, while those are on the stove, fry up the bacon and onions. I like to rough chop the onions, and cook the bacon whole, then throw it all in the food processor for a quick whirl.
  4. Shred all that cheese. It's time consuming, my step mom has a huge industrial grater for this, but I have to do it by hand. That's the only reason I have kids. That and dishes. Anyhow.
  5. Once you've cooked the potatoes to a soft stage, drain and rinse them thoroughly, I like to put them through the ricer before I salt, milk, butter and mash them, but however you make your potatoes is your deal.
  6. A. THE "PRETTY" WAY --
  7. Separate the dough into workable portions, and roll each portion as thin as you can without ripping the dough. Not paper thin, more like a 1/8 inch.
  8. I have a pasta roller, so I use this for uniformity sake.
  9. Use a 2-3 inch circular cookie cutter to cut out as many doughs as you can.
  10. Put a spoon sized amount of filling into the center of each circle, and dampen one edge with a smidge of water. Press to seal.
  11. B. THE "RIGHT" WAY --
  12. Take a small ball of dough in one hand, and smash it as flat as you can, stretching and pulling to get it large enough for a spoonful of filling.
  13. Dampen an edge and press to seal.
  14. Either way you do it, they'll taste awesome.
  15. Remember though that you have to boil the "raw" perogies before you eat them, or fry them or freeze them.
  16. To do this, simply make a HUGE pot of boiling water, dump a goodly amount of oil into it, drop in a handful of perogies (not too many as they will stick together and get yucky). When they float, take them out and either
  17. a) eat them, adding more toppings.
  18. b) throw them into a hot frying pan, cook them add more bacon, onions and sour cream and enjoy.
  19. or.
  20. c) toss them in a coating of oil, wait for them to cool and freeze them in a single layer on cookie sheet, when they have frozen you may put them into a freezer bag and store.

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