And yet, these are one of the easiest things to make at home! We do like this recipe, the Perogies are so tasty you should try them. My husband is Polish and wistfully talks of his mothers’ perogies which I unfortunately, never got to try. In another skillet, heat the remaining 2 tablespoons of butter. Add about 1 to 2 tablespoons of flour and stir it in to soak up some of the butter. Peel potatoes and cut into quarters. Add the sliced mushrooms and stir until they are coated with butter. Boil until done. Mix and slowly add the remaining liquid. Serve with fried onions and sour cream, and enjoy alongside sauerkraut, cabbage rolls, pickles and Ukrainian or Polish sausage with a little mustard and you’ve got yourself a meal that’s fit for a king, but on a peasant’s budget. Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies. Bacon fat will cling to the kraut. Today they are enjoyed by all, regardless of class or social status, and they remain a staple food for Eastern European families like mine, even though we’ve lived in North America for multiple generations. I had a Russian student a few years ago who brought in perogies that his mother made.They were absolutely delicious. Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. Flour the table or counter lightly and roll dough to about 1/8 inch thickness (thin is best, but not too thin, as you don't want the dough to break as you fill your perogy). Thank you so much for sharing your perogies recipe! I dont see ingredient amounts/measurements for making the dough… All I see is add flour, salt etc. Instead, learn how to have. Lay each finished perogy on a baking sheet lined with parchment paper so they don’t stick together.