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Although I am not Polish (my heritage is French and English) I grew up in a multicultural neighborhood with Polish immigrant neighbors. One wonderful lady in particular, my next-door neighbor Marie Zawislak was a great cook. I paid attention as to how to prepare the old country Perogies. This is a rendition of Mrs. Zawislak’s recipe.

EQUIPMENT: 3 Qt. saucepan, 11-inch sauté skillet, measuring spoons,


  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup filtered or purified water (no chlorinated tap water please)
  • 1 tablespoons vegetable of olive oil


  • 6 medium potatoes peeled and quartered.
  • 8 cups filtered or purified water (do not use chlorinated tap water)
  • 6 ounces American cheese
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil (not the green stuff)
  • 2 medium onions, diced. 


In the 3 Qt. saucepan simmer potatoes until tender over medium heat 275ᵒF. Mash and add the cheese to hot potatoes to melt. Set potato cheese mixture aside to cool. Reserve the potato water to cook the perogies (this is the secret of exceptional perogies).

In the skillet, Sauté onions in butter and olive oil over medium heat 275ᵒF until tender and slightly browned. Add half the onions to the potatoes and cheese, mix to combine. Reserve the onion oil and butter mixture and keep warm.

Roll out the dough thin. Cutout 3-inch circles with a perogy cutter or floured glass. Place 1 heaping teaspoon of potato mixture in the center of each dough circle, and fold over to cover and seal in filling with a fork technique.

Using the 3-quart saucepan, bring the potato water to a simmer over medium heat 275ᵒF. Drop the filled perogy dough in the pot of simmering water. They will sink to the bottom, stir once. When your perogies rise to the top, have a fluffy look as it is perfectly cooked. Remove with a slotted spoon and drain in a colander.

Place in a serving bowl and pour reserved olive oil butter onion mixture over the perogies. Serve with sour cream..

USE ONLY FILTERED or PURIFIED WATER when making pasta, rice, beans, and vegetables. Using chlorinated tap water will change the flavor of your dish, and your pasta will absorb chloramines.