Cheddar Perogies with Sage Butter Sauce

You can serve perogies with any kind of sauce or none at all, they’re amazing on their own. For this recipe, I went with a sage butter sauce because, well, it’s just ridiculously good. Making your own perogies from scratch is quite a process, but you can always make double the recipe and freeze the surplus. Either way, the time you spend making perogies is definitely time well spent.

Flour-wise, I go with Speerville Flours. Their whole white unbleached flour has a depth of flavor commercial flours just don’t have. Unbleached flower is less processed and contains more of the original wheat kernel, making it healthier and darker in color. I just love the stuff!

Yields about 24 perogies
Serves 4


• 2 medium potatoes, peeled and roughly chopped
• 1 1/2 cup grated aged cheddar
• chives and/or parlsey, finely chopped
• pinch of salt

Boil the potatoes until thoroughly cooked, about 15-20 minutes.
Strain them and let stand for 5 minutes to let the extra moisture out.
Mash and add the cheddar, butter, herbs and salt. Your filling is done.

ps: Don’t throw out your potato skins; put them in a pan with oil + salt and in the oven at 400F for 20 minutes. You’ll have nice, crispy potato chips to munch on.


• 2 cups white flour
• 1/2 cup sour cream
• 3 tablespoons butter, melted
• 1 egg
• pinch salt

Mix everything together with your hands or a mixer until you have a smooth dough. If needed, you can loosen it up with a couple drops of cold water.
Let cool for 30 minutes.


Roll out half of the dough to about 1/8″ thick. With a glass or dough cutter, cut out 3″ circles, saving the trims.
Put about 1/2 tablespoon of filling in the middle of each.
Dip your finger in water and pass it around the edges so the dough will stick together nicely.
Close the perogies making sure they are completely sealed. Set them aside on a pan.
Repeat the process with the other half of the dough.
Form a ball with the trimmings, roll and make some more.

At this point you can put them in a bag with a dash of flour and freeze them.


Bring a pot of water to a boil, adding a teaspoon of salt.
Drop about half of the perogies in and cook for 5-6 minutes or until they float on the surface.
Remove from water and put on a plate with a paper towel to dry them.
Cook the rest of the perogies the same way.


In a saute pan heat up 2 tablespoons of oil. Once it’s sizzling, fry some perogies for 2-3 minutes on each side.

Serve hot.

Sage Butter Sauce

• 1/4 cup butter
• 8-10 sage leaves, chopped
• 1 tablespoon lemon juice

In a small sauce pan melt the butter on medium heat. Let it bubble until it browns just a bit.
Add the sage, remove from heat and add the lemon juice.
If you used unsalted butter, season with salt.


24 Comments on “Cheddar Perogies with Sage Butter Sauce”

  1. Wow, those are fabulous!

  2. Tom C says:

    Gorgeous work Bryan!

  3. Eggton says:

    My God, man, this is a good post. I can’t take my eyes off the color of the dough on account of the flour you’re using.

  4. Villy says:

    Isn’t sage ridiculously delicious? In heavy cream sauce for meat, pasta, as a tea… I have my own plant (still growing, sigh..) 🙂 But I can buy some just to try those!

  5. These look soooo delicious. I had a roommate that used to buy pierogis all the time and let me steal one everytime she made them for dinner. Now I have to give your recipe a try! Bookmarked!

  6. cjdelgrosso says:

    Delicious post! The photos are tremendous, I bet it tasted even better. You keep this up I may reblog you every week!

  7. nic says:

    I have never cooked with Speerville flour. How does it compare to King Arthur flours? Would I use the white whole wheat?

    • Bryan says:

      Hey Nic!
      King Arthur flours are also really good. I would indeed use the unbleached white whole wheat. It is similar to the Speerville one.

  8. I love that sage butter sauce as well as the sour cream in the dough. I really shouldn’t be perusing food photos at dinner time because I am getting mightily hungry!

  9. This looks so amazing… I’m suddenly starving.

  10. Venessa says:

    Oh wow. I’ve never thought to make my own pirogies. You make it look so easy! I know what’s going on the menu for next week. Thanks!

  11. Oh my, they look fantastic. I’ve never ever heard of these, but I don’t know why. I REALLY want a couple for breakfast… we haven’t much food in the cupboards 😦

  12. Karista says:

    Oh yum! My kind of evening… These cheddar perogies and a glass of dry red wine. On my to make list for the weekend. 🙂

  13. Michelle says:

    Oh, I have always meant to try making perogies. Now I know what recipe to attempt first.

  14. Janet says:

    Has anyone else made these yet…waiting for a review on how easy they were and if the pasta was nice or not….anyone?

    • moe says:

      I just made these for dinner and it’s very easy to do, if you follow the directions. The pasta was a real success. Just delicious! Thanks for the recipe.

  15. Marie :) says:

    If I make double the recipe like you suggested, do I freeze the surplus, before or after they’ve been boiled? I’m really looking forward to making these 🙂

    • Bryan says:

      Hi Marie,
      I would put them in the freezer without boiling them. To get the ones you’ve frozen ready, boil them till they float and fry ’em up. I should have done what you’re doing and made a double batch. They go fast!

  16. Danguole says:

    I love the idea of making pierogies with a more toothsome flour!

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