One of the most hotly contested claims is who first stuffed soft, unleavened dough with yummy filling and called it a perogy. Almost every Eastern European culture — including the Ukrainians, Poles, Hungarians, and Romanians — has staked their claim as the original creator. Since at least the thirteenth century, people have gobbled up perogies, but the word “pierogi” first appeared in Polish cookbooks in the seventeenth century. Some believe the origin of these delicious dough pockets goes even further back to when Marco Polo travelled to China and sampled the potsticker.
Though no one can claim to have made the very first perogy, these potato-filled comforts were likely introduced to Edmonton by its Ukrainian population. And they’re not limited to just the popular potato-and-cheese filling here — some are stuffed with sauerkraut, fruit, meats, legumes, and whatever else may be handy!
All The Fixings
Every Thursday, Highlevel Diner goes full-out Ukrainian and serves a heaping plate of traditional delights. On top of the handmade potato and cheddar perogies smothered in sautéed onions, you can enjoy sweet or sour cabbage rolls, garlic sausage, and a creamy borscht with dill sour cream made from the chef’s family recipe.
For a great cheap eat, order a Perogy Combo Plate from Uncle Ed’s Ukrainian Restaurant, which includes Mundare’s famous sausage and perogies stuffed with potato, onion, cottage cheese, or sauerkraut. Don’t forget to take home a package of frozen perogies for later!
Originally from Edmonton, the family-owned Taste of Ukraine has been serving up a variety of Ukrainian eats in St. Albert for the last four years. The tasty options are endless, from sour holubsti to cheesy nalysnyky, but their perogies (Varenyky or Pyrohy on the menu) are worth the drive. Their Varenyky can also be taken home frozen for a round two!
A new local establishment (and winner of WHERE Edmonton Magazine‘s 2015 Best New Restaurant Award), Workshop Eatery serves perogies stuffed with potato and ricotta, and topped with slow-braised leeks, sautéed winter mushrooms, and a dollop of chive sour cream. As the menu is seasonal, you’ll have to act quickly to not miss these winter comforts!
With a menu dictated by what’s available on the farm, RGE RD adds a rural charm to this traditional eat. Their Grizzly Gouda & Potato Perogy is served with crisp bacon, a dollop of white onion cream, and a side of warm cabbage slaw. Comfort food has never tasted finer!
Select adds an Indian twist to this classic dish, stuffing each perogy with chicken and peas cooked in garlic and masala spice. Topped with sautéed bacon and onion with a tamarind yogurt, these perogies are a yummy and welcome kicked-up classic.
If you’ve got a heavy hankering for perogies, you’ll be eager to meet this baba. Served on a soft pretzel bun, the Baba Burger at Soda Jerks is topped with plump perogies, sautéed onions, a gin & bacon sauerkraut, and sour cream. The panfried perogies are also available as a starter if you want to live to tackle this monster burger another day
Perogy is technically a plural word. You can eat one “perog” or many “perogy”.
The Polish word “pierogi” comes from an Old Slavic word “pir”, which means “festivity”.
Perogy purists claim the popularized Canadian spelling “perogy” is actually slang.