Ukrainian Varenyky (Perogies) Recipe

Ukrainian Varenyky (Perogies) Recipe

How To Make Ukrainian Varenyky (Perogies)

Filled with cubed potatoes and cheddar cheese, this Ukrainian varenyky or perogies makes savory and buttery half moons for a scrumptious bite.

Preparation: 1 hour 30 minutes
Cooking: 1 hour
Total: 2 hours 30 minutes



For Dough:

  • 5cupsall purpose flour
  • 1tspsalt
  • 2tbspbutter,softened
  • 1cupevaporated milk
  • ½cupwater

For Filling:

  • 6medium potatoes,cut into small cubes
  • 2large onions,finely chopped
  • ½cupbutter
  • 1cupcheddar cheese,shredded
  • salt and pepper,to taste



  1. To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed.

  2. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.


  1. To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook for about 10 minutes until tender. Drain and set aside. Melt butter in a medium skillet, over medium heat.

  2. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.

  3. Remove the dough from the bowl onto a lightly floured surface. Roll out to ⅛-inch in thickness. Cut into 3-inch circles.

  4. Place 1 tablespoon of filling onto 1 side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.

  5. Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer.

  6. This will keep them from sticking together. Serve dumplings with fried onions and sour cream.

Recipe Notes

  • You can also make this recipe with a sauerkraut and cabbage filling, pour the 1 pound of drained sauerkraut into a large saucepan. In a medium skillet, saute 2 finely chopped large onions in ½ cup butter for about 5 minutes until tender. Stir the onions into the sauerkraut along with the 3 cups of finely shredded cabbage and 1 chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
  • Cooled dumplings also can be fried in oil and butter for a nice crispy surface.


  • Calories: 529.16kcal
  • Fat: 18.66g
  • Saturated Fat: 11.16g
  • Trans Fat: 0.62g
  • Monounsaturated Fat: 4.75g
  • Polyunsaturated Fat: 1.01g
  • Carbohydrates: 76.08g
  • Fiber: 5.23g
  • Sugar: 5.02g
  • Protein: 14.47g
  • Cholesterol: 51.28mg
  • Sodium: 664.15mg
  • Calcium: 194.37mg
  • Potassium: 749.99mg
  • Iron: 4.12mg
  • Vitamin A: 148.39µg
  • Vitamin C: 27.88mg
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