This made about 30 perogies, and we had a container of filling left over. Recipe scales very well!



  • 3 large yams
  • 3-4 cloves garlic, peeled
  • 1T buttery spread
  • 8 shallots, finely chopped
  • 2 green onions, finely chopped
  • 1/2t salt
  • 100-150g gouda, shredded
  • cracked pepper (to taste)


  • 2c flour
  • 1/3t salt
  • 2 t egg replacer mixed well with 2T water
  • 1/2 to 1c boiling water
  • 1T vegetable oil


  1. Pre-heat oven to 400.
  2. Wash, peel and slice yams into small chunks.
  3. Place yams onto greased cookiesheet. Pour overtop about a half a cup of water (to make sure they don't dry out.)
  4. Roast in oven until tender (they'll be blended later).
  5. Lightly coat garlic cloves in olive oil and place in toaster oven. Roast at 400 for 20 minutes, or until brown. Note: Cloves could probably just get roasted with the yams, but it was too late by the time I thought of that, so I used the toaster oven ...
  6. Combine flour and salt in a bowl and mix well.
  7. Add oil and 1/2c boiling water. Mix into a ball. We needed a little extra water to get to 'dough' consistency, hense the extra water in the ingredients list.
  8. Let dough sit for half an hour.
  9. Saute shallots in 1T buttery spread and 1/2t salt, until carmelized and browned.
  10. Mash or blend roasted yams and garlic together.
  11. Combine yam mixture, shallots, green onion, and gouda in a large bowl. Season with salt and cracked pepper (to taste).
  12. Divide dough into quarters. Roll each quarter out to about 1/8" thickness or so. Make sure countertop is dry, as dough will get very sticky otherwise.
  13. Find something round to use as a cutter - a cookie cutter is ideal. We didn't have one, so we used a metal 1 cup measure and it worked well. Cutter should have about a 3" diametre.
  14. Cut up dough into circles. Place circles on a plate. Make sure to stagger, as they will stick together.
  15. Prepare yourself for extremely slow and finiky (but totally worth it) work:
  16. Place about 1 teaspoon of filling in the centre of each dough circle. Wet inside edges of circle and fold in half, into a perogy shape. Flute the edges with a fork if you want. Make sure there is not a lot of filling in the seam of the perogy, or it will open when the perogy is boiled.
  17. Place perogies (6-8 at a time worked well for me) in boiling water. They are done when they begin to float (3-5 minutes).
  18. Toss with a little buttery spread and serve.