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

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (700 g) Yukon Gold potatoes, peeled and quartered
- 1 tsp (5 g) kosher salt, plus more for boiling
- 4 tbsp (60 g) unsalted butter, divided
- 8 oz (225 g) sharp cheddar cheese, finely grated
- 1 medium yellow onion, approx. 6 oz (170 g), finely diced (for filling)
- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) fine salt
- 1 large egg, approx. 50 g, beaten
- 1/2 cup (120 ml) warm water, approx. (add more if needed)
- 8 oz (225 g) bacon, diced (approx. 10–12 strips)
- 1 cup (150 g) frozen peas, thawed
- 2 tbsp (30 ml) vegetable oil or neutral oil (for sautéing)
- 1 cup (240 g) sour cream, plus extra for serving
- 2 tbsp (30 g) chopped fresh chives
- Freshly ground black pepper, to taste
- 1/2 tsp (2.5 g) ground black pepper (for potato filling)

Instructions

Short Description:
Hearty potato-and-cheddar perogies filled with mashed Yukon Gold potatoes and sharp cheddar, boiled then pan-fried and finished with crisp bacon, caramelized onion, peas, chives, and sour cream for serving. This is a complete prairie main course with starch, protein, and vegetables.

Regional Notes:
This Saskatchewan version highlights local Yukon Gold potatoes and sharp cheddar, and is traditionally served with sour cream and crisped bacon. Compared with other perogy traditions, it leans on prairie cheddar and bacon flavor rather than cottage-cheese or sauerkraut fillings common elsewhere.

1. Prepare the filling: place potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until very tender, about 15–20 minutes. Drain well and return to the pot.
2. While potatoes cook, melt 1 tbsp (15 g) butter in a small skillet over medium heat. Add the diced onion for the filling and sweat gently until soft and beginning to brown, about 8–10 minutes. Set aside.
3. Mash the hot potatoes with 2 tbsp (30 g) butter, 1/2 tsp (2.5 g) black pepper, and 1 tsp (5 g) kosher salt. Stir in the grated cheddar and the cooled sautéed onion until smooth and well combined. Taste and adjust seasoning. Let the filling cool to room temperature.
4. Make the dough: in a large bowl combine 3 cups (375 g) flour and 1 tsp (5 g) salt. Make a well in the center, add the beaten egg and half the warm water. Mix with a fork, adding more water as needed to bring the dough together into a slightly sticky ball.
5. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5–7 minutes. If dough is sticky, dust with a little more flour. Wrap in plastic or cover and let rest at room temperature for 20–30 minutes.
6. Roll and fill: divide dough into quarters. On a floured surface roll one portion to about 1/8 inch (3 mm) thickness. Cut rounds about 3 inches (7–8 cm) across using a biscuit cutter or glass.
7. Place about 1 rounded tablespoon (15–18 g) of the cooled potato-cheddar filling in the center of each round. Fold dough over to form a half-moon and press edges together, sealing well; crimp edges with a fork if desired. Repeat with remaining dough and filling to yield about 24 perogies.
8. Cook perogies: bring a large pot of salted water to a gentle boil. Working in batches, drop perogies into the boiling water and stir gently to prevent sticking. When they float, cook 2–3 minutes more to ensure filling is hot. Remove with a slotted spoon and drain on a tray.
9. Crisp bacon and finish vegetables: while perogies cook, place diced bacon in a large skillet over medium heat and cook until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate and reserve bacon fat in the pan.
10. In the same skillet with about 1 tbsp (15 g) bacon fat (add 1 tbsp / 15 ml vegetable oil if needed), add 2 tbsp (30 g) butter and the thawed peas. Sauté briefly until peas are warmed and glossy, about 2 minutes. Add the remaining 1 medium onion thinly sliced (optional for topping) and cook until onion is soft and golden, about 6–8 minutes.
11. Pan-fry perogies: in another large skillet melt 2 tbsp (30 g) butter over medium-high heat. In batches, add boiled perogies and sear until golden and crisp on both sides, about 2–3 minutes per side. Transfer to the skillet with peas and onions; toss gently to coat.
12. Combine and serve: stir in the crisp bacon pieces and chopped chives, adjust salt and pepper to taste. Serve hot with generous dollops of sour cream on the side and extra chives for garnish.
13. Make ahead and storage: cooked perogies freeze well—freeze on a tray then transfer to a sealed bag. Reheat by pan-frying from frozen until heated through.