Perogies (also known as varenyky) are little dumplings staffed with potatoes, sauerkraut, ground meat, cottage cheese or cherries. This dish is of a Ukrainian origin, but well-known in many other countries.


  • 3 large potatoes
  • 250-270 gr flour
  • 2 eggs
  • 100 ml milk
  • 1 onion, chopped
  • Salt to taste
  • Butter
  • Green onions, chopped
  • Sour cream

Boil potatoes until fully cooked. Drain potatoes and mash.
Combine flour, eggs and milk, and mix together until mixture forms a ball. Cover and let stand at room temperature for half an hour.
Roll dough to about 3 mm thick. Cut in circles of approximately 7 cm diameter.
Place filling on half the circle, fold over and press edges together well.
Bring water to a boil, and add perogies to it. Cook, uncovered, stirring occasionally with a wooden spoon to keep from sticking, for about 5 minutes (until they rise to the surface of the water). Remove with slotted spoon.
Meanwhile sauté the chopped onions in butter until tender, but not browned.

Add salt to taste.

Garnish with sour cream and green onions.