by Alex Leeb

Comment:  Never Fail Dough, because of its work-ability and stick-ability, meaning that it won’t come apart while cooking, something that some people making perogies for the first time, or even the first few times, have problem with. The reason for the stock-ability is because there is no oil in the dough, which although it gives the dough certain softness, inhibits good sticking. Because of the milk content, however, the dough still retains a satisfying softness. I’ve also found that this dough makes especially attractive perogies, ones that won’t lose their shape while cooking. Please understand, there is a difference between perogies and dumplings.

• 1 Egg
• ¼ Cup water
• ¼ Cup milk
• 1 ¾ Cups all-purpose white flour

In a bowl, beat together egg, water, and milk, then slowly add flour, stirring first with a spoon, then kneading with lightly greased hands to make a soft dough, Kneed for 5 minutes. Cover with a cloth and let rest for 15 minutes.

Roll out the dough to 1/8-inch thickness. Cut out circles with a cup drinking glass, or doughnut cutter, 3 1/2-inch rounds are best. Place about 1 tablespoon filling in the centre, fold over and seal edges. You may not need brush edges with this dough to make them stick, but you certainly can if you choose to. Dough will make 18 to 24 perogies.

Sauerkraut Filling

• 2 cups very fine cut sauerkraut
• 1 med onion chopped
• 2 T cooking oil
• 1 ½ T sour cream
• 1 ½ T sour cream
• ¼ tsp caraway or dill seed (or 1/8 teaspoon of each)
• salt and pepper to taste

Measure out (without juice) 2 cups sauerkraut, place into a colander or large strainer. Run warm water over sauerkraut to rinse. Squeeze dry. Chop fine if sauerkraut is course.

Sauté onion until tender. Add sauerkraut and sour cream. Add caraway or dill seed and reason to taste with salt and pepper.

Cook over low heat for 10 minutes or until sauerkraut is tender and flavors are well blended. Do not fry. Chill thoroughly.

Prepare perogi dough (2 recipes of Never fail Perogi Dough)

Place 2 teaspoons filling on 3½-inch dough rounds.

Assemble perogies: cook as you wish. Makes about 36 perogies.

Sauerkraut & Mushroom Filling

• 1 ¾ cups drained sauerkraut, chopped very fine
• 1 T water
• ¼ cup chopped onion
• 1 cup mushrooms, chopped fine
• 2 tsp oil or butter
• 1/8 teaspoon pepper
• 1 hard-boiled egg, chopped
• 4 tsp sour cream.

Cook sauerkraut with 1 tablespoon water in a saucepan for 10 to 15 minutes.

Sauté onion and mushrooms in butter. Add pepper and sauerkraut. Continue cooking for a minute, stirring to mix well. Add chopped egg and sour cream. Mix well.

Variation: Instead of egg, use ¼ cup cooked and chopped sausage slices. Add the sausages when you add the pepper and sauerkraut to sautéed onion and mushroom.

This recipe will make 24 pierogis (1 tablespoon filling per pierogi).

[Edited by Rose Mary Keller Hughes, Recipe Coordinator]

Last updated: 12/07/2025