Perhoy (Perogies)

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Traditional ukrainian dumpling


Preparation time:
Cooking time:

Dietary guidance: v 


2 1/2 cups flour
1/2 tsp. salt
3/4 cup warm water
2 tbsp. oil
1 well beaten egg

Fillings for Pyrohy
1. Mashed potatoes and dry cottage cheese
2. Mashed potatoes and shredded yellow cheese
3. Sauerkraut fried with butter and onions


Mix water, oil and egg. Sift flour and salt. Add liquid to flour and mix well. Knead on breadboard until dough is smooth. Cover and let stand 2 hours in warm place. Roll out, cut into 2" circles, and fill with your favorite filling.

Cover the perohy which are already made as they will dry out. Fill a large deep pot with water and bring to a boil. Add some salt. Drop about 1 dozen perohy at a time into the rapidly boiling water, gently stirring with a wooden spoon to prevent sticking. Bring water to a boil again and simmer for 3 or 4 minutes. Perohy will float when cooked. Remove with a slotted spoon to drain. Cover with butter or margarine. Make sure each perhoy is covered with butter so they won't stick. Fried onions may also be used on the perohy.

Perohy may be frozen and either reboiled, fried in butter or deep fried at a later date.


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