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Baba’s perogie dough

Baba perogie dough - baba's perogie doughCheryl Arkison, quilter and mother of Mila, Elena and Nikolai in Calgary, hosts her own perogie bees, teaching friends and relatives how to make perogies by hand. This recipe comes from her Ukranian Baba’s kitchen.

Get recipes for Cheryl’s favourite perogie fillings.


5 cups (1.25 L) all-purpose flour
1 tsp (5 ml) salt
1/2 cup (125 ml) canola oil
1 large egg
2 cups (500 ml) recently boiled (very hot) water


1. In a large bowl mix together the fl our and salt.

2. Whisk the oil and egg together in a measuring cup; add to the fl our and stir until you have a coarse meal, like biscuit dough before you add the liquid.

3. Add the water all at once and immediately stir – it will look lumpy and ugly and as if there isn’t enough moisture to go around. Keep at it, stir with your hands if you must, and the dough will come together. Let it sit for 15–30 minutes.

4. Roll out on a lightly fl oured surface and cut circles with the rim of a drinking glass or perogie cutter. Fill with one of Cheryl’s favouite fi llings and seal.

5. Cook fresh (in boiling water until the perogies fl oat to the surface) or freeze and cook from frozen. If you like, toss perogies lightly in a hot oiled pan for a slightly crispy texture. Garnish with caramelized onions, grated cheddar and sour cream.

Makes enough dough for 5–6 dozen perogies.

Originally published in ParentsCanada magazine, November 2012.

a man carrying two children

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