This recipe is a game changer, fantastic!

Fruit filling was mentioned a couple of times. Recipe is hard to find for this. Finally found one at polishhousewife.com containing a filling of blackberries, blueberries & raspberries. LOVE "this" recipe for the dough... but the fruit filling at above site is only one I have been able to locate.

Excellent dough. I used this recipe starting about 30 years ago. I tried others but always come back to this one. For us, it is the best!

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.

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.

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.

Great dough. Simple and delicious.

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!

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?

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

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.

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?

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

Reminds me of home.

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.