Few dishes feel as comforting as a plate of warm, tender perogies. These Potato & Cheddar Perogies with Lemon-Dill Sour Cream highlight a filling Canadians have loved for generations: creamy mashed potatoes blended with cheddar cheese, tucked into soft dough and cooked until perfectly tender.
Perogies have become an iconic part of Canadian food culture, especially across the Prairie provinces where Ukrainian and Polish immigration helped shape regional cooking traditions. Today, they are a familiar sight at fall suppers, family gatherings, church dinners, and holiday tables. Like poutine, they’ve earned their place in Canada’s culinary story, simple ingredients prepared with care and shared generously.
This recipe keeps the classic flavours front and centre while adding a fresh finishing touch. The rich potato and cheddar filling is complemented by a bright Lemon-Dill Sour Cream. Fresh dill and lemon zest add a clean, tangy contrast that balances the savoury richness of the filling without overpowering it.
For the best texture, boil the perogies until they float, then pan-fry them in butter until golden and crisp on both sides. The contrast between the tender interior and lightly crisp exterior makes each bite especially satisfying. Serve them warm, topped with caramelized onions and a generous spoonful of Lemon-Dill Sour Cream.
Whether you’re making them for a weekend meal or a larger gathering, these perogies bring together tradition, flavour, and comfort in every bite.
To explore how perogies became a beloved part of Canadian food culture, read the full story here:
https://canadianfoodfocus.org/food/the-history-of-perogies-in-canada/
Classic Canadian Dish: Potato & Cheddar Perogies with Lemon-Dill Sour Cream
Ingredients
Dough:
- 6 cups all-purpose flour
- 2 tsp salt
- 4 Tbsp butter, melted
- 1-2 cups warm water (you may not need it all)
- 2 large eggs, beaten
Filling:
- 3 lbs potatoes
- 2 cups grated cheddar cheese
- 4 Tbsp butter, softened
- salt and pepper, to taste
Lemon Dill Sour Cream:
- 1 cup sour cream
- 3 Tbsp chopped dill
- zest of one lemon
- salt and pepper to taste
Instructions
- Mix the dough. Whisk the flour and salt in a large mixing bowl. Make a well in the centre of the bowl and then add the melted butter, 1 cup (250 mL) of water and the beaten eggs. Mix to combine into a shaggy dough, adding more water a few tablespoons at a time if it feels dry.
- Scrape the dough onto a floured work surface and knead for at least 5 minutes until the dough becomes smooth and elastic (it should not be sticky). Shape into a ball, wrap in cling wrap and let it rest at room temperature for an hour.
- While the dough is resting, make the filling. Peel and dice the potatoes, place them in a large pot and add cold water so it covers the potatoes. Bring to a boil over medium heat and simmer until potatoes are very soft, around 15 minutes.
- Once potatoes are cooked, transfer to a large bowl and mash well. Add the cheese and butter and mix well until fully combined. Season with salt and pepper. Spread mixture onto a baking sheet and set aside until mixture has cooled completely.
- Next, make the Lemon Dill Sour Cream. Mix sour cream, dill and lemon zest in a small bowl and season with salt and pepper. Stir to combine, then cover and place in the fridge until you’re ready to eat.
- To make the perogies, cut the dough in half and make two balls. Roll out the first ball to ⅛ thickness. Cut circles with a 3-inch round cutter (or similar-sized cup).
- Place 2 teaspoons (10 mL) of the cooled filling into the centre of the dough round and fold over to enclose the filling, press to seal with a perogy press, a fork or your fingers. Line a sheet pan with parchment and place perogies on the tray until you’ve wrapped all of them.
- Next, boil the perogies. Bring a large pot of well-salted water to a boil and then drop in 10-12 perogies at a time, cooking them for 2 to 3 minutes until they float. Remove perogies from the water and place on a baking tray to cool. Repeat with the remaining perogies.
- To finish, heat a large skillet over medium heat, add a few tablespoons of butter and melt. Transfer perogies to the hot skillet (adding more butter if needed) and cook until both sides of the perogies are browned, from 3 to 5 minutes.
- Serve warm with caramelized onions and the Lemon Dill Sour Cream.
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