Mom’s Homemade Perogies
I’m making Mom’s Homemade Perogies. It’s a family recipe that is tender, tasty, tangy, and delicious! I’ve filled them with potatoes and extra sharp cheddar cheese.
Motherโs Day is next weekend.
How are you going to show YOUR mother you love her?? For us at #SundaySupper, weโre cooking up some or of our favorite recipes from Mom. From banana bread to fried chicken to apple pie, weโre serving up some of your Momโs recipes.
Now, my mom and I havenโt been all that close in the recent years. So, when I saw the theme of this weekโs Sunday Supper I had an idea of what I wanted to make, but I really did want to make sure I was making one of my momโs favorite recipes. So, I sent her a message on Facebook. Yes, I know. But, you see, Iโm really not a huge fan of talking to people on the phone. Iโll babble your โearโ off in email or text, but not so much in person or on the phone. Mom knows this. My sister is the total opposite. Mom knows this, too.
When I think of family recipes, I think of the cookbook I put together when my sister got married. I worked with my parents and my aunt to write down all the recipes we had when we were growing up. Yup. I made a family cookbook!!
Now some of the recipes, like this perogy recipes โ
and yes thatโs how weโve always written it โ
are pretty basic with very little instructions. The recipe listed the sour cream, water (which I substituted the cream for), butter, and salt. Then it said to combine the sour cream with the water and salt and add flour until itโs no longer sticky. Yup. Thatโs kind of what youโd think an old family recipe would read.
Now that I know how some of them were written, I think it needs a rewrite. No, I admittedly have not cracked it open all that often. I have opened it a few times. I made the Derby Pie thatโs in there. Yes, it used to be top secret. I mean, we were having Derby parties before it was popular!! And this recipe did come from a Lexington newspaper clipping, so it IS authentic.
Iโll be cracking it up for the pimento cheese that Nana used to make. It was SO GOOD! Iโve cracked it open for the Norwegian cookies that I havenโt shared yet. So, yes, Iโve busted it open a few times to make some family favorites. I just havenโt shared them all on the blog yet. When I re-write them, they will definitely be going on the blog.
It has been decades โ DECADES โ since Iโve made these.
And Iโve never made them alone. Mom was usually right there with me helping me make them. So, for some of the time I was making the dough, I almost didnโt because I just couldnโt remember. But, I didnโt stop. This was an homage to my mother who never stops. She never gives up. She just keeps swimming. So, I just kept at it and made some delicious perogies!
I didnโt remember that the dough was made up almost entirely of sour cream! I love that. It makes the dough tender and have amazing flavor. So much more than those store brought kind. I used fat free sour cream, but you can use whatever sour cream you like. I used mashed potato and cheese filling. And I did splurge on the cheese and used some ultra-sharp Cabot cheddar. This paired well with the sour cream in the dough and gave them more cheddar flavor than I could have hoped for!
Now, I know that food memories usually arenโt as good as you remember. Something about remembering I better than it actually was. But, I have to say that perogies tasted just like I remember!! The flood of memories that came back when I bit into one of these babies was so overwhelming! Dinners waiting for the cabbage rolls to cook in the pressure cooker. Putting the spoon under the weight for the steam to escape before opening to that amazing aroma of cabbage and sausage and tomatoes. That one dinner we had in Winnipeg where I had borscht for the first time and fell in love with the delicious, red soup.
They all just sort of hit me like a truck.
Why didnโt I serve these with cabbage rolls like we used when I was a kid? Well, the hubs isnโt a huge fan of them. Iโve made them a few times and theyโre just not his cup of tea. So, I looked for a recipe that would honor the Eastern European dish to serve with these gems.
I stumble on a ground pork based, breaded cutlet that I thought would be perfect! And I was right. It was delicious. I toasted the panko before breading them and baked them in the oven so they were healthier than being fried. They had great flavor with the mustard and marjoram. Youโll have to wait for this recipe, though. Itโll be part two of this post.
I almost did a haluski recipe with these perogies, then but I thought it would be a carb overload if I had perogies and noodles. So, I took the cabbage and simply sautรฉed it with some almost butter, salt, and pepper for a deliciously simple side. When the cabbage was finished, I used the same pan to brown the perogies. It added a level of flavor I wasnโt expecting with the perogies.
Yep! Thatโs what dinner looked like.
It was oh so good!! At one point the hubs said to me, โI didnโt know you could cook Polish!โ I said, โI know how to cook Polish. I know how to cook perogies, and I think this is a Ukrainian recipe. Theyโre pretty easy and I half the dough to make more later.โ
Yeah. I cooked up half the dough, which was more than enough perogies for me the hubs to have dinner and me some lunch for the next day. Thereโs still one serving in the fridge. Iโm guessing half the dough would make enough for 8 people. You could stretch it more if you cut the circles a little smaller. I used a 2 cup plastic container that made about a 4 inch round circle. They made the perogies a good size for dinner. If you cut them a little smaller, you could make more perogies or appetizer sized ones for a party.
I always remember Mom sautรฉing them with some onions. The onions would get all nice and crispy caramelized. Sometimes weโd cook them with some bacon to make them even more tasty. I might sautรฉ the next batch with some Brussels sprouts, because Iโm addicted to them and just KNOW that theyโd be perfect with these tasty, homemade perogies. Oooooh. Maybe Brussels sprouts and bacon! Now thereโs a winning combination.
Thatโs what is so perfect about making your own perogies; you can make any flavor you like. Feta and spinach, sun-dried tomatoes and mozzarella, chorizo and queso blanco โ I mean, seriously, the possibilities are endless!! OH! Brie and strawberries. Apples and cheddar. Bananas and chocolate! Dessert perogies! That would be so good.
But, in honor of Mom, Iโm keeping these traditional.
Theyโre so good and bring back so many memories of spending time in the kitchen cooking up delicious dinners or baking some holiday cookies with her. I know the rest of the #SundaySupper members are serving up a delicious range of recipes for our tribute to your moms. Make sure you see what their mothers cooked up for them.

Momโs Homemade Perogies
I'm making Mom's Homemade Perogies. It's a family recipe that is tender, tasty, tangy, and delicious! I've filled them with potatoes and extra sharp cheddar cheese.
Ingredients
- 16 ounces sour cream
- 1/4 cup half and half
- 1 tablespoon butter
- 1 teaspoon salt
- 3 to 4 cups all-purpose flour
Instructions
- Combine the sour cream with the half and half and the butter. Add 2 cups of flour, continuing to add flour as needed to form a slightly stiff dough that is no longer sticky.
- Refrigerate the dough at least one hour.
- Roll the dough 1/4 inch thick and cut into 3 1/2 to 4 inch rounds. Place a slice of cheese on one side of the circle. Spoon one tablespoon mashed potatoes on top of the cheese.
- Carefully fold the dough over in half, making sure to match the edges of the dough. Press closed with a fork.
- Bring a large pot of water to boil. Carefully place the perogies in the water. Return to a boil and cook until the perogies float. Remove from the pot.
- Heat a large skillet with 2 tablespoons of oil. Saute the perogies until golden. Serve with sour cream.
Starters (Appetizers, Beverages, Breakfast):
- Banana Bread Baked Oatmeal by Cooking With Carlee
- Frozen Pina Colada by The Redhead Baker
- Goats Cheese Rolls with Honey and Thyme by Manuโs Menu
- Momโs Banana Bread by Family Around the Table
- Momโs Famous Poppy Seed Bread With A Citrus Glaze by And She Cooks
- Momโs Wine Spritzer by Mommaโs Meals
Salads, Side Dishes, and Sauces:
- Asiago Bruschetta Roasted Asparagus by Flavor Mosaic
- Italian Country Salad by Cupcakes & Kale Chips
- Momโs Cucumbers in Vinegar by Simple And Savory
- Momโs Homemade Perogies by A Kitchen Hoorโs Adventures
- Momโs Potato Salad by Palatable Pastime
- Polish Haluski (Pan Fried Noodles & Sauerkraut) by The Crumby Cupcake
- Spinach Salad with Simple Vinaigrette by Cooking Chat
- Zippy Barbecue Sauce by Ameeโs Savory Dish
Main Dishes:
- Chicken and Egg Salad Sandwich by The Freshman Cook
- Grilled Chicken with Poblano Cream Sauce by Casa de Crews
- Fried Smelt by A Day in the Life on the Farm
- Granny Smithโs Meatloaf by Get the Good Stuff!
- Jeanโs Best Vegetable Soup by Food Lust People Love
- Lemon & Garlic Herbed Roasted Chicken by Cosmopolitan Cornbread
- Mamaโs Favorite Southern Fried Chicken by The Chef Next Door
- Momโs Cheese & Onion Enchiladas by The TipToe Fairy
- Momโs Lentil Toastadas by Grumpyโs Honeybunch
- Momโs Moussaka by My Life Cookbook
- Shirley’s Potato Soup by Our Good Life
- Momโs Spare Ribs To Go by An Italian in my Kitchen
- Momโs Sukiyaki: Japanese Beef and Vegetables Hot Pot by Asian In America
- Myraโs Super Supper by Tramplingrose
- Pizza Meatloaf by A Mind Full Mom
- Slow Cooker Cabbage Rolls by Cookinโ Mimi
Desserts:
- Apple Bread Pudding with Butterscotch Sauce by Hezzi-Dโs Books and Cooks
- Apple Crisp by Cindyโs Recipes and Writings
- Baklava by That Skinny Chick Can Bake
- Brown Sugar Pudding by Un Assaggio of Food, Wine & Marriage
- Butter Balls by Feeding and More
- Carrot Cream Cheese Coffee Cake by Pies and Plots
- Chocolate Cherry Truffle Cheesecake by What Smells So Good?
- Crustless Pecan Pie Rice Pudding by Desserts Required
- Double Layer Chocolate Cake with Red Wine Chocolate Buttercream by Fantastical Sharing of Recipes
- Easy Classic Date Squares by She Loves Biscotti
- Gluten Free Strawberry Rhubarb Cake by What The Fork Food Blog
- Homemade Chocolate Cherry Candies by Gluten Free Crumbley
- Hungarian Crepes: Palacsinta by My Gourmet Connection
- Lemon Cookies with White Chocolate and Mint by The Finer Cookie
- Lemon Pound Cake with Lemon Glaze and Roasted Strawberries by Turnips 2 Tangerines
- Momโs Apple Pie by Wholistic Woman
- Momโs Famous White Icing by Monicaโs Table
- Moms Mayonnaise Cake by My World Simplified
- Pavlova with Raspberries and Cream by Carolineโs Cooking
- Rocky Road Brownie Sundae for Mom by The Weekend Gourmet
- Rose Shortbread Cookies by Baking Sense
- Sour Cream Cheesecake by Magnolia Days
I have never made perogies. That needs to change because these look incredible. Thanks for sharing.
Thank you! You should, Michele! They’re so good and I had so much fun making them.
I hope this challenge opened the door a little wider for you and your mom…..Great memories and tasty looking pierogi.
Thank you, Wendy. Our door is getting pretty wide, now. I miss her greatly!! But I get to see her at the end of the month and will get to tell her ALL about #FWCon!
I’m so envious of you making a family cookbook! We are working on it and getting all of the recipes documented and in the computer. My friend is from Polish descent keeps experimenting to find the recipe from her memory – I’m sending this one to her!
That’s so cool Monica!! I wish I still had relatives alive to be able to do that. Mom and Dad were just trying to write them from memory. I would LOVE to see yours when it’s finished.
Pierogi are one of my favorite comfort foods and yours look positively delicious.
Thank you! It’s one of ours, too.
Love the idea of creating a family cookbook! Such a lovely keepsake for years to come. I’ve not made my own perogies before but I certainly do love to eat them!! Loving participating in #SundaySupper and getting all these great recipe ideas ๐
Thank you! It was interesting the things I learned about my relatives while making it.
SOunds yummy! I always make pierogies with my dad but bit the bullet and did it myself last year. So good! Can’t wait to try your version but under ingredients you have the instructions written again.
Thank you! I’ll fix that right away.
I really must try making perogies some time, these look good. Love that you put together a family cookbook!
Thank you! You should try them. It was fun making them.
What a wonderful idea–to create a family recipe book as a wedding gift. Gosh. Your perogies look so flakey and tender. Hhmm. Brussel Sprouts and Bacon? Okay!
Thank you! I had fun and learned a lot about our family making the cookbook. It stirred up some stories of Nana and Granny that I hadn’t heard before.
Oh how yummy! I haven’t had homemade ones, only the frozen ones, saving this for later!
Thank you! I hope you try them. I had so much fun making them.
I love pierogies!! Love love love them! And while these are traditional, they look perfect. Although apple cheddar is something I must try!
Thank you! I think I might try them with some apples I got for #BrunchWeek.
That sour cream dough sounds magical, Christie!
I LOVE perogies!
We do, too!! I never realized how delicious the homemade ones were.
I LOVE pierogies!! What a great tribute to mom