15 steps to making red and green perogies

Use parchment paper if you line your pans. Wax paper sticks.

Use parchment paper if you line your pans. Wax paper sticks.

Last week I posted some tips for up-dating your techniques when making perogies from scratch. I also posted many reasons for undertaking this task, in spite of the effort involved. But isn’t that true of most Christmas preparations? Good things take time to develop.

Without further ado, here is the recipe, which I share mainly so my family can carry on this tradition without further meddling on my part. I’m sure over the years they will institute improvements of their own. The world turns.

If there are readers out there who also are inspired to try these little tasties, please let me know. It will make my Christmas to hear of your success! FYI, Ukrainian Christmas is still to come. Celebrate with us on January 6 :).



Green perogies with  mushrooms and
Red perogies with roasted red pepper, bacon, onions & cabbage
Review previous post for notes on methods
Makes about 120 pieces

Red dough

Green dough

  • 100 grams (1/3 cup) fresh spinach, pureed
  • 200 grams (1 and 2/3 cups) all-purpose white flour*
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon oil
  1. Using a dough mixer if you have one, combine the ingredients. Otherwise, a lot of kneading is required. The amount of flour you need depends on the wetness of the veggies.
  2. Wrap the dough in plastic wrap and allow it to chill for at least half an hour.
  3. Roll out as thinly as possible (with a lasagna maker if you have one, increasing to dial setting #5 or #6) and cut circles for perogies using a cookie cutter.

*Note: Italians use “00 white” flour for pasta. We used “all-purpose” successfully in Canada. If you can get semolina flour, use 150 grams all-purpose mixed with 50 grams semolina for a stronger pasta dough.

Basic potato filling

  • 3 medium white or Yukon gold potatoes, boiled in salted water, drained and mashed
  • 1 tablespoons butter
  • ½  cup ricotta cheese
  • cream, just a little to make the mash smooth and spreadable, but not thin

Mushroom filling needs just a little potato to hold itself together.

Green  filling (mushroom, onion, celery)

  • olive oil for sauteing
  • 1 celery stalk (about 1/3 cup), finely chopped
  • 1 cooking onion (about 1 cup/100 grams), finely chopped
  • 4 cups finely chopped mixed-variety of mushrooms (I used enoki, king oyster, and button mushrooms, but anything you have is fine)
  • 2 cloves garlic, finely chopped
  • any spinach puree left over from coloring the dough
  • 1 tablespoon rosemary, finely chopped or ground, optional
  • 1 tablespoon thyme, optional
  • 2 green onions, finely chopped, optional
  • ½ green pepper, finely chopped, optional
  • ½ cup  parsley, chopped, optional
  • 1/2 cup of the potato mixture from above
  1. Saute celery and onion in 2 tablespoons oil on medium high, about 2 minutes
  2. Add mushrooms to onions and saute; add oil as needed
  3. Add other garlic, herbs and veggies to suit your family’s tastes and fry a few minutes more. Transfer to large bowl.
  4. Add potato mixture to mushroom filling. Mix well, until the ingredients are uniformly distributed.
  5. Finish with salt and pepper to taste.

Adding extra red-pepper puree to the red filling would have improved the color. I forgot!

Red filling (potato, cheese, bacon, and red cabbage with red apple)

  • 3 slices bacon, fried crisp and crumbled
  • 1 cup grated red cabbage, fried in oil with chopped red apple and a touch of maple syrup until soft, about 10 minutes, optional
  • ½  cup grated Parmesan
  • ½ cup grated orange cheddar
  • 1/2 cup goats cheese
  • salt and pepper to taste
  • Half of the mashed potato mixture from above
  • any pepper puree left over from coloring the dough

Our lasagne-maker rolled the dough out thinly and easily. A labor saver!

To prepare pierogies

1. Roll out one piece of dough on floured surface until very thin. Allow dough to rest then roll out more. Use a lasagna maker, if you have one.
2. Cut small circles of dough using a cookie cutter 3″ in diameter.


3. Gently put a circle in the palm of your hand.
4. Wet the edges of the circle with a small drop of water on the fingertip.
5. Put a teaspoon of red filling in the centre of the red circles and green filling in green circles.

6. Fold the circle in half and holding the circle in your left hand with two fingers, squeeze the edges firmly together with the fingers of your other hand.


The Christmas fork!

7. Place the perogy on a floored dishcloth and press the edges together again with the prongs of a fork.
8. Cover the finished perogies with a damp dish cloth until there are enough to boil.

9. Fill a soup pot  with salted water and put on high to boil. Reduce heat and keep at a gentle boil. Cover the pot with a lid.
10. Drop 10-15 perogies into gently boiling water. When they rise to the surface, lift them out with a slotted spoon.


A Chinese strainer or slotted spoon lifts the floating perogis from the water.

11. Transfer them to a frying pan with 2 T canola and 2 T butter. Swirl them to coat.
12. Lay them in a single layer on a cookie sheet to cool. When the tray is full, cover and freeze. Do not line the cookie sheet with wax paper, or you will be picking paper off the frozen perogies all night.
13. Once frozen, pack them away in plastic freezer bags until time to use.
14. Repeat with the second ball of dough.
15. Change to green filling for the green dough.

Put left-over stuffing into a greased casserole dish and refrigerate.To  serve at another meal, reheat at 350C in the oven or make potato patties and fry on medium low heat.

To serve perogies

  1. Gently heat 1-2 cups chopped onions in 1/4 cup butter in a large, deep frying pan.
  2. Sweat the onions on medium low until they are translucent and begin to brown (15-20 minutes).
  3. Fill the pan with frozen perogies in a single layer. Cover and let them warm up on low, turning once (30 minutes).
  4. Pass low-fat sour cream or Greek yogurt at the table, so guests can dress their own pierogies.

For one serving of 3 perogies

These little packages contain fewer calories if you reduce the amount of butter or oil you use in serving them. The fillings are especially flavorful this year. I chose strong cheeses and kept the potato ratio low to let the other flavors shine through. For a high-carb food, they contain a fair amount of nutrients. One serving provides 10% or more of the daily recommended value for  vitamin C, iron, riboflavin, niacin and folate. Here are the numbers:

Calories (kcal)          139
Fat (g)                        9 (of which 3.4 g is saturated)
Carbohydrate (g)     12 (of which 1 gram is sugar and 1 gram is fiber)
Protein (g)                4
Vitamin A (RAE)     54
Vitamin C (mg)       7
Sodium (mg)           90
Potassium (mg)     128
Calcium (mg)         47
Iron (mg)                1
Folate (DFE)         48


5 Comments (+add yours?)

  1. dwittopinions
    Dec 31, 2014 @ 21:40:10

    I will try this. Thank you!


  2. pinkbekah
    Dec 31, 2014 @ 08:04:43

    I once worked with a girl who brought these in for a Christmas party and they were delicious but I never knew what they were! So glad I saw this today because now I know and I have the recipe! Thank you for sharing!


  3. StefanGourmet
    Dec 31, 2014 @ 05:23:20

    Thanks for the link! These look great and are indeed very similar to ravioli. Good idea to use roasted bell peppers to make red pasta dough, I had never seen that before.


    • Vinny Grette
      Dec 31, 2014 @ 10:23:16

      The only difference between ravioli and pierogi is the shape… and of course the fillings are completely different (regionally and culturally determined). Potato, cheese, bacon, and sauerkraut are the usual pierogi fillings.


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