Entree: Canada – Alberta, Canadian Prairies – Ukrainian-Style Perogies

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 10 min

Additional 50 min

Total 2 hrs 10 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus more for boiling water
- 1 large egg (50 g)
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter, divided
- 1/2 cup (120 ml) milk (whole or 2%) or as needed
- 1 cup (4 oz / 115 g) shredded Alberta cheddar
- 1 large yellow onion, about 8 oz (225 g), thinly sliced (for caramelizing and part of filling)
- 8 slices (8 oz / 225 g) smoked bacon, chopped, divided (reserve about 1/3 for mixing, 2/3 for topping)
- 1 tsp (2 g) black pepper
- 1 tsp (5 g) kosher salt (for filling, adjust to taste)
- 1 small head green cabbage, about 1 lb (450 g), thinly sliced
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 tsp (1 g) caraway seeds (optional)
- 3 tbsp (45 ml) butter or oil for braising cabbage
- 3 tbsp (45 ml) butter and 1 tbsp (15 ml) oil for pan-frying perogies
- 1 1/2 cups (360 ml) sour cream, for serving
- 2 tbsp (6 g) fresh chives, finely chopped, for garnish
- Optional: 1 cup (150 g) frozen peas, thawed and stirred into braised cabbage or served alongside

Instructions

Short Description:
Hearty Alberta-style perogies filled with mashed Yukon Gold potatoes and local cheddar, finished with crisp bacon, caramelized onions, and a braised cabbage side—a complete prairie main course served with sour cream and chives.

Regional Notes:
This Alberta variant emphasizes local Yukon Gold potatoes and sharp Alberta cheddar in the filling and commonly includes bacon as a topping. Served with caramelized onions and a simple braised cabbage, it reflects Prairie ingredients and the Ukrainian-Canadian tradition popular in Alberta.

1. Make the dough: in a large bowl whisk together flour and 1 tsp salt. Beat the egg with the warm water and vegetable oil, then pour into the flour. Mix until a shaggy dough forms, turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Cover with plastic wrap or a towel and rest 30 minutes.
2. Cook the potatoes: place potato chunks in a pot, cover with cold salted water, bring to a boil and simmer until very tender, about 12–15 minutes. Drain well.
3. Prepare filling aromatics and bacon: while potatoes cook, in a skillet over medium heat cook chopped bacon until crisp. Use a slotted spoon to transfer about 1/3 of the bacon to a bowl for mixing into the filling; reserve the rest for topping. In the bacon fat, cook half of the sliced onion (about half the onion) over medium-low until soft and lightly golden, about 8 minutes; set aside to cool.
4. Mash the filling: return hot drained potatoes to the pot or a bowl, add 2 tbsp (30 g) butter and milk as needed, mash until smooth. Stir in shredded cheddar, the reserved crisp bacon (1/3 portion), the cooled sautéed onion, 1 tsp kosher salt and 1 tsp black pepper. Taste and adjust seasoning; let the filling cool until easy to handle.
5. Caramelize remaining onion: in the same skillet add 1 tbsp (15 g) butter if needed and the remaining sliced onion. Cook over medium-low heat, stirring occasionally, until deep golden and caramelized, 15–20 minutes. Remove and keep warm for serving.
6. Roll and cut dough: divide rested dough into two pieces. On a lightly floured surface roll one piece to about 1/8 inch (3 mm) thickness. Use a 3-inch (7.5 cm) round cutter to stamp circles (you should get about 36–40 total). Keep covered while you work.
7. Fill and seal perogies: place about 1 tbsp (15–20 g) of filling in the center of each dough round. Fold and pinch edges to seal, then crimp with a fork or roll the edge to ensure a tight seal. Place finished perogies on a lightly floured tray and cover.
8. Boil perogies: bring a large pot of salted water to a rolling boil. In batches, drop perogies into the water and stir gently. When they float, cook 1–2 more minutes, then remove with a slotted spoon and drain briefly.
9. Pan-fry for finish: heat 3 tbsp (45 ml) butter with 1 tbsp (15 ml) oil in a large skillet over medium-high. Add boiled perogies in a single layer (work in batches) and fry until golden and slightly crisp on both sides, about 2–3 minutes per side. Transfer to a warm platter and keep loosely covered.
10. Braise the cabbage: in a wide skillet melt 3 tbsp (45 ml) butter or heat oil over medium heat. Add sliced cabbage and caraway seeds (if using), season with salt and pepper, and cook, stirring, until beginning to soften, about 6–8 minutes. Add 1 tbsp (15 ml) apple cider vinegar and a splash of water if needed; reduce heat and braise until tender, about 8–10 minutes more. If using peas, stir in now to heat through.
11. Assemble and serve: divide braised cabbage among plates, arrange perogies on top or beside the cabbage, spoon caramelized onions over perogies, scatter the remaining crisp bacon pieces, add a generous dollop of sour cream and sprinkle with chopped chives. Serve immediately.
12. Make-ahead and reheating: assembled cooked perogies keep refrigerated up to 2 days; reheat in a skillet with a little butter until warmed and crisp. Uncooked sealed perogies can be frozen on a tray, then transferred to a bag; cook from frozen adding 1–2 minutes to boiling time.