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Too Many Cooks

Posts tagged: perogie

That first bite takes me home

They say you eat with your eyes first. I am adding to that bit of wisdom: You remember with your taste buds first. For me, that is punctuated by my family's traditional Ukrainian Christmas eve dinner — perogies. I cannot remember a Christmas eve without them.

I can't be home to share the meal with my family in Montana this year, but as we eat these Ukrainian dumplings here in Spokane, each bite reaches back to warm memories of home.

Here's my grandpa's recipe:



  • 6 cups flour
  • 2 eggs
  • 1 cup warm water
  • 1 cup warm milk
  • 2 tsp. salt
  • 1/4 cup vegetable oil


Beat eggs, add milk, water and oil. Add salt to flour. Gradually add liquid ingredients to the flour. Knead on floured board until dough is smooth. Cover and let stand for 15 minutes. While dough is resting, prepare filling.

Roll out dough thin and cut in 2-inch squares. Place spoonful of filling and fold in triangle. pinch edges tightly to seal well. Drop in boiling water and boil gently until done.  (10-15 minutes) 

Potato filling


  • Several cups mashed potatos
  • Sauteed onion (to taste)
  • Crumbled bacon bits (to taste, optional)
  • Salt to taste


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We never really believed that old cliché anyway. We're collaborating to share our cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.

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Adriana Janovich writes for and edits the Wednesday food section.

Carolyn Lamberson Features Editor for The Spokesman-Review. She's a foodie who has no time to cook. Still, a girl can dream ...

Ruth Reynolds is a copy editor at the SR. "I would bake and cook more than I do if I didn't have to keep cleaning off my kitchen counters. My favorite kitchen appliance is my rice cooker. No. My immersion blender."

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