Smoked Ham Stuffed Perogies

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 12 perogies
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2 cups leftover mashed potatoes

1/2 cup smoked ham, diced

1/4 cup frozen sweet peas, thawed

1/2 cup shredded Gruyere


2 cups bread flour

2 cups all-purpose flour

1/4 teaspoon baking powder

1 teaspoon salt

1 egg, beaten

2 teaspoons olive oil

1 cup warm water

1 gallon salted water

1 small onion, sliced

1/2 stick butter

2 scallions, sliced

Sour cream, to garnish


  1. In a medium bowl, add filling ingredients and combine well. Set aside.
  2. In a large bowl add both flours, baking powder and salt and mix well. In a separate bowl add the remaining dough ingredients and whisk until combined. Add wet ingredients to the dry ingredient using a wooden spoon to form a ball. Cut in half. (You can freeze dough for another time, if desired.)
  3. Flour a work surface and roll dough about 1/8-inch thick. Use a 3-inch biscuit cutter to cut out 12 rounds from the dough.
  4. Place a dollop of filling in the center of each dough round. Fold dough over filling to form a half moon. Press edges together with your thumb. Seal the edges using the flat tines of a fork.
  5. Bring a large saucepan of salted water to a simmer. Add perogies and cook for about 2 minutes. Drain perogies.
  6. Meanwhile, in a large skillet over high heat, melt half of the butter and add the onion.
  7. Cook onions for 5 to 6 minutes until slightly caramelized. Add perogies and the remaining butter. Allow to saute for a few minutes, then add the scallions.
  8. Remove to a platter and serve with sour cream.
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