I have ukraninan fiance and I tasted many different perogies including his mom's. Most of recipes contains EGGS - which makes dough much tougher and thicker in my opinion. My fiance's mom does not use egg and hers are the best. This one was pretty close to hers. Dough was really soft and thin. I strongly recommend to anybody!

Excellent recipe for perogy dough ....This in fact is the ONLY recipe. The dough really improves by standing. Do not use too much flour.... keep the dough elastic.. so the perogies will seal. Roll out on floured board.. add flour as needed...

Amazingly easy and tastes like Baba's...

That's funny... my Grandma's name was BaBa also! (just kidding) Ukranian humor!

Mine TOO!! Coincidence??? I think NOT! :)

I haven't tried this version yet, but in my family, we were not the wealthiest. Eggs and sour cream were a luxury we did not have so I agree with gracie that not using eggs would be the best recipe. When you use eggs get get a egg noodle like texture, not good. They should be creamy with well-mashed potatoes so they just melt in your mouth.
Traditional Ukranian potato filling is partly lumpy and most of the time with bacon and/or onions.

Reminds me of home.

No question, this is THE BEST perogy dough ever. It is so soft and thin and simple.

I am old school Ukrainian and grew up with my great-grandmas's homemade perogies, these are by far the best. Super simple, made and ready in less than an hour. I've made everything from potato/bacon to saskatoon/raspberry perogies. Excellent dough :)

I learned to make pirogis from the grandmother of my in-laws when I was 21 and mostly it was the potato, onion & bacon filling. Was your raspberry filling just plain fresh raspberries or were the berries seasoned? Would you mind sharing the recipe for your Saskatoon raspberry pirogis? Thank you.

We just put fresh dry saskatoons or raspberries in ours with a tap of sugar and when we boil them, the fruit cooks with the sugar and voila!!!

Can you share your filling recipe?

I have tried all kinds of dough, but the above recipe is by far the best. easy to use, and really good tasting. My husband even prefers this one.

all i can say ** out of this world ** and i have tried a lot of perogy recipes.

While skeptical at the simplicity, I had to try this recipe and cannot believe how fabulous this dough was! This is my new go-to recipe!

Awesome! Happy it worked for you!

Do you have a recipe for potato cheese filling?

I made this and it was awesome! Best perogie dough ever and I have tried many. My new "go to "recipe for perogie dough". It is not the easiest to work with as it tends to be sticky and wet, but then the easiest is not always the best and this is the best!

Great dough. Simple and delicious.

Great recipe. I use a two to one ratio 1 sour cream to two tubs flour in kitchen aide mixer. Works great velvety dough. Also use pink Himylayan sea salt.

Making pierogy has been a family tradition, I made this recipe in a kitchen aid and used slightly more than 4 cups flour as it was sticky. Can't wait to try them fried in butter and onions.

Do you have to boil these first or is it better to pan fry in a little butter? Looks great, just like my mother used to make.

It is always necessary to boil the perogies, shake them dry and then fry or fry the next day.