How to Shape a Perogie

By Colleen Fisher Tully

When Lynn Crawford paid 90-year-old Mary Didur a visit to enjoy her homemade perogies, even Lynn couldn’t stuff and shape a perogie with much finesse. Luckily, Didur has shared her step-by-step method so we can all practise her time-honoured technique.

You’ll need:
• 4½ cups (1.125 L) flour
• 1 cup (250 mL) milk, room temperature
• 1 cup (250 mL) boiling water
• ½ cup (125 mL) vegetable oil
• 1 tsp (5 mL) salt
• rolling pin
• chopping board
• small knife or pizza cutter

1. Mix and Roll Out Dough
Mix together flour, milk, water, oil and salt. Knead dough until smooth. Let stand for 30 to 60 minutes. With rolling pin, roll dough as thin as you can, as shown.

2. Square Off
Cut dough into squares, as shown. (Didur prefers to make smaller perogies, so they’re 2 x 2 inches/5 x 5 cm.)

Editor’s note: Why aren’t these circles? Didur prefers squares. We trust her.

3. Fill
Spoon about 1 tbsp (15 mL) filling onto each square, as shown. The filling can be any sweet or savoury combination. Featured here is Didur’s potato-cheese filling.

4. Fold and Pinch
Fold dough into triangle and pinch edges closed to seal in filling, as shown.

5. Boil and Enjoy
Add perogies to saucepan of boiling water. Once floating, cook for 1 to 1½ minutes. Serve with sour cream, chef Dale MacKay’s caramelized onions and his crisped lardons.

Here’s the full recipe and story behind Didur’s perogies with potato-cheddar filling.