How to Cook Fresh Perogies on the Stove

by Fred Decker

Perogies are part of a worldwide family of filled pastas and dumplings, with close relatives in many culinary traditions worldwide. They're made by wrapping a small amount of flavorful food in dough, which is inexpensive and filling. The wrappers can be thick or thin, the fillings made from meat, potatoes, cheese or seafood, and the dumplings can be boiled, steamed or fried, but the resemblance is always visible. Perogies are an Eastern European variation on the theme. In America they're usually filled with potatoes or cottage cheese, but cabbage, sauerkraut, sausage and even fruit are all traditional options.

Bring a large pot of water to a boil on your stove top, with 1 tbsp. salt for each gallon of water.

Dust any excess flour from the perogies and drop them into the water in small batches. The water should remain at a full boil the whole time.

Boil each batch of perogies for approximately five minutes, depending on the thickness of the wrappers. They usually aren't quite done when they float, but need another minute or two for the wrappers to soften. Test by scooping up one perogie and pinching the edge -- where the dough is thick -- to see if it's cooked all the way through.

Remove each batch to a skillet, if you like yours browned, and fry them in a small amount of butter while the next batch is boiling. If you don't brown your perogies, toss them with a small amount of butter to prevent sticking and keep them warm in a serving bowl.

Serve your perogies hot. Traditional accompaniments include sour cream, fried onions and fried or grilled kielbasa.


  • Make dessert perogies when plums and cherries are in season. Pit the fruit, and wrap half-plums or two to three halved cherries in each piece of dough. Boil them as you would with regular perogies, and serve them with cream and a sprinkle of sugar.

    Some cooks prepare perogies like Chinese potstickers by frying them on one side until brown, then pouring in a cup of water and covering the pan with a lid. Steam the perogies for five minutes, drain any excess water and serve hot.


Photo Credits

  • Jochel28/iStock/Getty Images

About the Author

Fred Decker is a trained chef and certified food-safety trainer. Decker wrote for the Saint John, New Brunswick Telegraph-Journal, and has been published in Canada's Hospitality and Foodservice magazine. He's held positions selling computers, insurance and mutual funds, and was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.