Entree: Canada – Canadian Prairies (Manitoba) – Manitoba Perogies

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 45 min

Additional 30 min

Total 2 hrs 15 min

Ingredients

- Dough:
  - 4 cups (480 g) all-purpose flour
  - 1 tsp (6 g) fine salt
  - 1 large egg
  - 1 cup (240 ml) lukewarm water
  - 2 tbsp (30 ml) vegetable oil
- Filling:
  - 2 lb (900 g) russet potatoes, peeled and cut into chunks
  - 8 oz (225 g) sharp cheddar cheese, shredded
  - 1 small yellow onion, finely chopped (about 4 oz / 115 g)
  - 2 tbsp (30 g) unsalted butter
  - 1/2 tsp (3 g) fine salt, plus more to taste
  - 1/4 tsp (0.5 g) ground black pepper
  - 1/8 tsp (0.5 g) ground nutmeg (optional)
- Topping and finishing:
  - 6 oz (170 g) smoked bacon, diced
  - 2 medium yellow onions, thinly sliced (about 10 oz / 280 g)
  - 3 tbsp (45 g) unsalted butter
  - 2 tbsp (30 ml) vegetable oil or bacon fat (for frying)
  - 1 cup (240 g) sour cream, for serving
  - 2 tbsp (8 g) fresh chives or green onions, thinly sliced
- Vegetable side (wilted greens):
  - 8 oz (225 g) baby spinach or loosely packed kale, tough stems removed
  - 1 tbsp (15 ml) olive oil or butter
  - 1 clove garlic, minced
  - 1 tsp (5 ml) lemon juice (optional)
  - Salt and pepper to taste
- Pantry:
  - Coarse salt for boiling water
  - Extra flour for dusting

Instructions

Short Description:
Hearty dumplings filled with mashed potatoes and sharp cheddar, boiled and then pan-fried with bacon and sweet fried onions, served with sour cream and wilted greens for a complete prairie main course.

Regional Notes:
This Manitoba variation emphasizes a potato-and-cheddar filling made with local russets and sharp Canadian cheddar, and the finished dish is commonly topped with fried onions and bacon and served with sour cream — a Prairie comfort-food style distinct from lighter Eastern European pierogi versions.

1. Make the filling: place potatoes in a large pot, cover with cold water, add 1 tsp (6 g) salt, bring to a boil and simmer until potatoes are tender, 15–20 minutes. While potatoes cook, sauté the finely chopped small onion in 2 tbsp (30 g) butter over medium heat until translucent and lightly golden, 6–8 minutes; set aside to cool slightly.
2. Drain potatoes well and mash until smooth. Stir in shredded cheddar, sautéed onion, 1/2 tsp (3 g) salt, 1/4 tsp (0.5 g) pepper and nutmeg if using. Taste and adjust seasoning. Let the filling cool to warm or room temperature.
3. Make the dough: in a large bowl whisk flour and 1 tsp (6 g) salt. Make a well, add the egg, water, and 2 tbsp (30 ml) oil. Mix with a fork until a rough dough forms, then knead on a lightly floured surface until smooth and elastic, about 6–8 minutes. If dough is sticky, add a few tablespoons of flour; if too dry, wet hands with a little water. Cover with a towel and let rest 20–30 minutes.
4. Roll and shape perogies: divide dough into 2 pieces. Roll one piece on a floured surface to about 1/8-inch (3 mm) thickness. Use a 3-inch (7.5 cm) round cutter (or a glass) to cut circles. Gather scraps, re-roll once. Place about 1 heaping teaspoon of filling (approx. 12–15 g) in center of each circle. Fold dough over to form a half-moon and press edges to seal; crimp with a fork to ensure a tight seal. Place formed perogies on a lightly floured tray. Repeat with remaining dough and filling — you should have ~24–30 perogies (serves 6).
5. Cook perogies: bring a large pot of salted water to a rolling boil. Working in batches, add perogies (do not overcrowd). Stir gently and cook until they float, then cook 1–2 minutes more to ensure filling is heated, about 3–4 minutes total. Remove with a slotted spoon and drain on a tray.
6. Prepare toppings: while perogies cook, in a large skillet cook diced bacon over medium heat until fat renders and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving bacon fat in the pan. Add 3 tbsp (45 g) butter and 2 tbsp (30 ml) oil (or a little more bacon fat) to the skillet; add the thinly sliced onions and sauté over medium-low heat until deeply golden and caramelized, 12–15 minutes, stirring occasionally. Remove caramelized onions and keep warm with bacon.
7. Pan-fry perogies: in a clean large skillet heat 1 tbsp (15 ml) butter with 1 tbsp (15 ml) oil over medium heat. Add boiled perogies in a single layer (work in batches), and fry until bottoms are golden and crisp, 3–4 minutes per side. Transfer to a serving platter as done.
8. Wilt greens: in a medium skillet warm 1 tbsp (15 ml) olive oil or butter over medium heat, add minced garlic and cook 30 seconds until fragrant. Add baby spinach (or chopped kale) and cook, tossing, until wilted, 2–3 minutes. Finish with 1 tsp (5 ml) lemon juice, salt and pepper to taste. Keep warm.
9. Assemble and serve: top the fried perogies with crisp bacon pieces and a generous mound of caramelized onions. Serve immediately with bowls of sour cream and chives for spooning. Plate with the wilted greens on the side so each serving has starch, protein, and a vegetable.
10. Leftovers: refrigerate cooled perogies in an airtight container up to 3 days. Reheat by pan-frying from chilled until heated through and crisp.