Cheese Perogies Recipe: Golden-Crusted Dumplings Stuffed With Melty Cheese

This cheese perogies recipe delivers the perfect balance of tender dough and melty cheese filling, a dish with deep Ukrainian roots that's become a comfort food staple.

The secret to perfect perogies lies in the dough's elasticity and the cheese's ability to stretch without tearing—something I've perfected after years of trial and error. Whether you're serving them as an appetizer or a main dish, these golden dumplings will become an instant crowd-pleaser.

The recipe begins with a simple dough made from just four ingredients—flour, eggs, water, and salt—mixed to achieve the ideal consistency for rolling and cutting. For the filling, I use a blend of farmer's cheese and ricotta, which creates that signature creamy texture without being too heavy.

The dough is rolled thin, cut into circles, filled, and then either boiled or pan-fried until golden brown and crispy.

What makes these perogies truly special is the contrast between the tender dough and the gooey, melted cheese inside—every bite is a perfect harmony of textures.

Serve them with a dollop of sour cream, a sprinkle of fresh dill, or a side of crispy bacon for an extra layer of flavor. This recipe is foolproof and delivers restaurant-quality results at home.

Perfect for game day, holiday gatherings, or a cozy family dinner, these cheese perogies are versatile enough to suit any occasion. Once you master the technique, you'll never go back to store-bought versions again. Let's get started on making them from scratch!

Ingredients for cheese perogies

Four dough ingredients and two cheeses—this is the magic behind perfect golden perogies.

The flour is non-negotiable—King Arthur or Gold Medal work best for that tender, elastic dough. Farmer's cheese is the Ukrainian secret—check the deli section for fresh blocks, not pre-shredded. Ricotta adds creaminess, but don't drain it—that's where the moisture comes from. Fresh dill? Grab a small bunch—you'll only use half, but it makes all the difference. For the dough, mix everything until it forms a smooth ball—no lumps, or you'll get tough perogies. If the dough feels sticky, add a splash more flour, but don't overdo it.

No farmer's cheese? Cottage cheese works in a pinch—just drain it well first. Ricotta substitute? Mascarpone or cream cheese, but add a pinch of salt. The dill can be dried (use half the amount), but fresh is absolutely essential. For the dough, don't skip the resting time—wrap it in plastic and let it sit for 30 minutes before rolling. This relaxes the gluten and makes cutting circles a breeze. And if you're making a big batch, double the dough—it keeps well in the fridge for up to 3 days.

These reheat beautifully—pan-fry from frozen for extra crispy tops. Store cooked perogies in airtight containers with a paper towel to absorb moisture, and they'll keep for 4 days. Freeze extras on a tray first, then transfer to a bag—they'll last 3 months. For serving, keep the sour cream cold and the bacon crispy—fry fresh if you can, or use pre-cooked bacon from the deli section. That first bite of golden crust with melty cheese inside? Worth every minute.

Step-by-step instructions for cheese perogies recipe

Here's how to make these golden, melt-in-your-mouth perogies with a crispy exterior and creamy cheese center.

In a large mixing bowl, combine the 3 cups all-purpose flour and 0.5 teaspoon salt. Whisk to break up any lumps, then make a well in the center. Add the 2 whole large eggs and 1 cup cold water to the well. Using a fork or whisk, gradually incorporate the dry ingredients into the wet until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be soft but not sticky—add a little more flour if needed. Wrap the dough tightly in plastic wrap and let it rest for 30 minutes at room temperature. This resting period relaxes the gluten, making it easier to roll out later.

In a medium bowl, combine the 1.5 cups farmer's cheese, 1 cup ricotta cheese, 0.25 cup chopped fresh dill, and 0.5 teaspoon salt. Mix with a fork until fully incorporated. The filling should be smooth and well-blended, with no visible chunks of cheese. Taste and adjust seasoning if needed—this is the heart of your perogies, so don't skimp on flavor.

Cover the bowl and refrigerate the filling while you work with the dough. Keeping it cold prevents the cheese from softening too much, which makes shaping easier. If the filling feels too soft after resting, place the bowl in the freezer for 10-15 minutes to firm it up.

Divide the rested dough into 4 equal pieces and roll each piece into a long rope about ½-inch thick. Use a sharp knife or dough cutter to slice the ropes into 1-inch rounds. You should end up with about 32 perogy shells. Place the cut rounds on a floured surface, cover with a damp towel, and let them rest for 10 minutes to prevent shrinking.

For each perogy, place 1 teaspoon of cheese filling in the center of a dough round. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. Roll the sealed edge gently between your palms to create a smooth, rounded perogy. Place the finished perogies on a floured tray, cover with a damp towel, and let them rest for 20 minutes before cooking.

Bring a large pot of water to a gentle boil and add 2 tablespoons vegetable oil. Drop 6-8 perogies into the boiling water at a time, stirring gently to prevent sticking. Cook for 2-3 minutes until they float to the surface. Use a slotted spoon to remove them and transfer to a plate. Repeat with the remaining perogies, keeping them warm while you finish cooking.

For pan-frying, heat 2 tablespoons salted butter in a large skillet over medium heat. Add the cooked perogies in a single layer and cook for 2-3 minutes per side until golden brown and crispy. The butter will bubble and sizzle—this is what creates that irresistible golden crust. Drain on paper towels to remove excess butter.

Transfer the crispy perogies to a serving platter and drizzle with 0.5 cup sour cream. Top with 6 ounces chopped crispy bacon for extra flavor. Serve immediately while hot, with additional sour cream on the side if desired. These perogies are best enjoyed fresh out of the pan, with that perfect balance of crispy, cheesy goodness in every bite.

Troubleshooting this dish

Dough Too Sticky?

If your dough feels overly sticky after kneading, resist the urge to add too much extra flour—this can make the perogies dense. Instead, wet your hands slightly and knead for another 1-2 minutes to strengthen the gluten.

The dough should be soft but not clingy. If it's still too sticky, add just 1 tablespoon flour at a time while kneading. Overworking it can toughen the texture, so keep it gentle. 💫

Filling Leaking?

Leaky perogies usually mean the dough wasn't sealed properly or the filling was too soft. First, ensure you're pressing the edges firmly when folding—use a bit of water on your fingers to help them stick. If the filling is too soft, chill it for 10-15 minutes before assembling.

For extra security, pinch the sealed edge with your fingers before placing the perogy on the tray. This creates a tighter seal that holds up during cooking.

Perogies Not Floating

If your boiled perogies sink instead of floating, they likely need more cooking time. The dough should be fully cooked when it floats—give them another 30-60 seconds after they surface. Alternatively, your dough might be too thick.

Roll the dough slightly thinner (⅛ inch instead of ¼ inch) for lighter, faster-cooking perogies. Always use a gentle boil with oil in the water to prevent sticking.

Pan-Fried Perogies Too Dry

Overcooking or using too little butter causes dry perogies. Keep the heat at medium-low and cook them for only 2-3 minutes per side—they'll crisp up in the last minute. Use 2 tablespoons butter per batch (about 12 perogies) for even browning.

If they're still dry, add a splash of water to the pan and cover for 1 minute to steam them slightly before crisping.

Dough Shrinking While Rolling

Shrinking dough is usually a sign of under-rested dough or too much flour. Let the dough rest for the full 30 minutes before rolling, and cover it with a damp towel to prevent drying.

If it's still shrinking, roll it thinner (⅛ inch) and cut the circles slightly larger (1.25 inches instead of 1 inch). Chill the shaped perogies for 10 minutes before cooking to help them hold their shape.

Cheese Filling Too Watery

Watery filling happens when ricotta or farmer's cheese has too much moisture. Drain ricotta in a fine-mesh strainer for 10 minutes before using, and press farmer's cheese through a sieve to remove excess liquid.

For extra insurance, add 1 tablespoon all-purpose flour to the filling to absorb moisture. If the filling is still too soft, chill it for 20 minutes before assembling.

Frequently asked questions