Cook it…Fast or slow!
Do you prefer Slow Cooker or Instant Pot? Get my secrets for meals that bring your family to the table!

Saskatoon Perogies

Prep Time 1 hr 10 mins
Total Time 1 hr 15 mins
Servings 36 perogies

Jump to Recipe

What is the best meal you’ve ever eaten? Do you have an absolute favourite food?

This is absolutely mine.

homemade saskatoon perogies on grey plate with cream sauce on top

And I’m sure most of you are wondering what is going on in my head right now.

But let me assure you, I am not crazy. And I didn’t take anything with my coffee this morning that I shouldn’t have.

I have been eating these perogies all my life. Though it wasn’t an every weekend kind of thing. Not even a once a month kind of thing. Maybe that’s what makes them so special to me. Is your “best-meal-ever” something that you don’t get very often?

overhead image of three saskatoon perogies on grey plate drizzled with cream gravy

So maybe once or twice a year my mom would splurge and make these Saskatoon Perogies and every time I would eat them, I could just never get enough.

Now traditionally, we’d eat them with a gravy made of cream, butter and salt and pepper, simmered until it’s reduced and thickened. I always serve these with a beschamel sauce, for a couple reasons: (a) milk is much cheaper and more readily available than cream, and (b) milk has way fewer calories. You get pretty much the same effect (unless you ask any Saskatoon Perogy Traditionalist), for much less cost and fat.

close up image of saskatoon perogies cut in half to reveal filling

Once I got past my Sidekicks and Shake ‘n’ Bake days of University, I developed this obsession with making — or at least trying to make — everything from scratch. Maybe not every single time, but at least once, just to see if I could, and if it was better. So I’m not exactly a stranger to making perogy dough from scratch, but it is still something pretty special when it happens.

I hoard my saskatoons from the summer and stock up my freezer, saving them for these perogies and refusing to use them for anything else. And then I end up with bags and bags of berries, just waiting to be eaten.

Tonight was the night. Luckily, I had the hubby’s help rolling out the dough and forming perogies because it is a bit of work, but it is totally worth it.

Let’s see if my Absolute Favourite Meal might be yours, too.

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Saskatoon Perogies

Sweet and tart saksatoons in a soft perogy dough, served with a creamy and salty Beschamel sauce — an unlikely combination that’s going to blow you away!
Prep Time 1 hr 10 mins
Cook Time 5 mins
Total Time 1 hr 15 mins
Cuisine American
Course Main Course
Servings 36 perogies
Calories 49cal

Ingredients

Filling:

  • 4 1/2 cups frozen sasktoon berries you could try blueberries, but I’ve never done it before, and they do have a different taste
  • 1/2 cup granulated sugar
  • 1/4 cup flour

Beschamel Sauce:

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 1/2 cups milk
  • 1 tsp salt

Instructions

  • Make the dough according to the recipe instructions on Parent’s Canada. Let sit while you prepare your sauce and filling.
  • For the sauce:In a large pan, melt the butter. Stir in the flour and whisk until combined.
  • Add milk slowly, 1 cup at a time, whisking after each addition until smooth and thickened. Stir in salt. Remove from heat and cover; set aside.
  • Filling: combine berries, sugar and flour in a bowl and set aside.Assembly:On a lightly floured surface, roll out perogy dough until fairly thin. (*Don’t flour too much or your perogies won’t stick together).
  • Use a bowl, perogy shaper or large cup to cut circles from your dough(I use a 3″ cutter). Reroll dough and continue to cut circles until all the dough is used.
  • Place one circle in the palm of your hand, scooping your hand so that there is a place to put the berries.
  • Place about 2 tsp of berries (based on my 3″ cutter) into the perogy, making sure to scoop some flour and sugar from the bottom of the bowl to thicken the filling as they cook.
  • Pinch the top of the perogy shut first. Reinsert any berries that escaped and slowly pinch the sides shut. Before the perogy is completed sealed, gently squeeze out any excess air.
  • Crimpy the edges of the perogy shut with a fork.
  • Continue until all rounds are used.
  • Cook immediately or flash freeze on a baking sheet before storing in a freezer bag.
  • To cook: add to a large pot of boiling, salted water. Boil about 4-5 minutes, until perogies float to the top of the bowl.

Notes

*If you have some that tear, I recommend freezing those and cooking right from frozen.

Nutrition Information

Calories: 49cal | Carbohydrates: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 83mg | Potassium: 36mg | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 1.8mg | Calcium: 21mg | Iron: 0.1mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —â€ĻI love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions

Comments

  1. Daina says

    I have yet to make these but this recipe is definitely saved for near future! I’ve had blueberry and Saskatoon perogis and they are delish ? I’ve also had ruhbarb but I’ve never made them so was wondering if I would precook the ruhbarb before putting them into the dough? Thanks for the recipe! I can’t wait to try these!

    • Ashley says

      I know it seems kind of strange! But we’ve grown up eating them and it’s a pretty special meal for us 🙂

    • Ashley says

      It’s unfortunate they’re only available in the northern US and Canada! Blueberries would be the closest alternative, but saskatoons are smaller and I think a little more tart and flavourful. It’d be interesting to see how they would work!

      • Leanne says

        My grandmother always made blueberry perogies which were a favourite with her grandkids.

        I have also made cranberry perogies…just make sure you add enough sugar.

        I have yet to meet a berry perogy that I didn’t like!

Leave A Reply

Have you tried this recipe? Leave a rating