Go Back


Perogies, or dumplings filled with deliciousness, like potato and cheese and many other fillings. Who wouldn’t love these!


Filling #1

  • 2 medium potatoes peeled
  • 1/2 medium onion
  • 180 g grated cheddar cheese
  • 1 to 2 tbsp butter, divided to mash the potato and saute the onion

Filling #2

  • 180 g cottage cheese
  • 1 tbsp chopped fresh dill


  • 120 g sorghum flour
  • 100 g potato starch
  • 35 g oat flour
  • 20 g tapioca starch
  • 10 g whole psyllium husk
  • 2 large eggs
  • 125 g milk
  • 40 g soft butter
  • 1/4 tsp baking powder
  • 1/2 tsp sugar
  • 1/8 tsp pepper
  • 1/2 tsp salt
  • 1/4 c white rice flour for shaping


  • 4 slices bacon
  • 2 stalks green onion


  • In a medium sized frying pan over medium heat, add 1 tablespoon of butter and sautĂ© the onion. Set the onion aside and leave it to cool.
  • Peel and halve the potatoes and add them to a medium saucepan and cover them with water. Cook the potatoes for about 20 minutes until a fork easily goes through them.
  • Drain the potatoes well and mash them with the butter. Cool the potatoes and add the onion, cheese salt and pepper. Set them aside for filling the perogies.
  • Into a medium bowl sift the flours baking powder and salt.
  • In a small bowl beat the eggs and and milk for 30 seconds, until frothy and aerated. Beat in the psyllium husk and leave it to gel for a minute or two.
  • Make a well in the flour and pour in the egg and milk mixture. Stir it well until there is no loose flour, form the dough into a ball, cover the bowl with plastic wrap and chill the dough for 30 minutes.
  • Place the dough onto a well floured surface or on floured parchment paper, and roll the dough into to a 13 x 15 inch rectangle. Cut out circles with a perogi cutter or a small glass and keep rolling the excess dough to about the same thickness.
  • Spoon about a teaspoon of potato and cheese filling into the centre of each circle. Fold the dough in half, wet the inside edge with water and pinch these edges together very well.
  • Bring a pot of lightly salted water to a full rolling boil, turn the temperature down to gently cook the perogies for 3 to 4 minutes. They will float to the top when they are fully cooked and they may fall apart if cooked too vigorously.
  • Cook the slices of bacon in a frying pan until crispy. Place the drained, boiled perogies in with the cooked bacon to brown. Serve with green onion and sour cream.
  • Eat the perogies while still warm, and any leftovers will keep covered in the fridge for 2 or 3 days. Reheat them in a covered saucepan, with a tablespoon of water for 3 or 4 minutes.