Perogy, Please! Manitoba’s Prairie Classic Steps Into the Spotlight
- Ginger North
- Apr 7
- 6 min read
#30CanadianFoods: A hearty bite of cheesy potatoey goodness
You know what’s warm, comforting, and universally loved in Manitoba? Perogies. Golden, pillowy, pan-fried (or boiled, if you must), and stuffed with everything good and true—these little dumplings have prairie pride packed into every bite. For number 7 of our #30CanadianFoods challenge, we’re celebrating Manitoba with a beloved Ukrainian staple that’s long since made itself at home on tables across the province.
And these aren’t just any perogies, we’re sharing a version passed down through generations of Manitobans, rooted in the rich traditions of the Ukrainian-Canadian community that’s helped shape the province’s culture. Cheesy, oniony, buttery… It's comfort food at its finest.
➡️ New to the #30CanadianFoods challenge? Click here to catch up on why we're doing this and check out the full list of provinces and posts so far.
So, What’s Manitoba All About?
Landlocked? Yes. Bland? Absolutely not. Some might see Manitoba as the underdog of the prairie provinces; quietly stunning, packed with history, and full of people who’ll shovel your sidewalk without being asked (true story). Its capital, Winnipeg, sits at the meeting point of the Red and Assiniboine Rivers, a spot known as The Forks, where people have been gathering for over 6,000 years.
Home to just over 1.3 million people, Manitoba punches above its weight in terms of culture, wildlife, and natural beauty. You’ll find polar bears in the north, vibrant arts in the south, and sunsets that stretch across a horizon so wide, it makes your worries feel smaller. Oh, and mosquitoes big enough to need their own postal code. (We kid. Sort of.)
Fact time:
Manitoba has over 100,000 lakes. That’s a lot of cottage potential.
Winnie-the-Pooh? Born here. Well, the bear was.
The Royal Canadian Mint in Winnipeg has produced billions of coins for over 75 countries.
Honouring First Nations Roots
Long before it was Manitoba, this land was home to Indigenous Peoples whose cultures continue to thrive today. The province includes Treaties 1 through 5 territories and is the homeland of the Red River Métis and many Cree, Dene, Dakota, and Anishinaabe Nations.
To experience this rich culture respectfully, check out:
✨ Feast Café Bistro in Winnipeg – Owned by Chef Christa Bruneau-Guenther, a proud member of Peguis First Nation, this spot fuses traditional Indigenous ingredients with contemporary flair. The bannock pizza? Iconic.
✨ Manito Ahbee Festival – Held annually in Winnipeg, this celebration of Indigenous arts, culture, and music is one of the largest powwows in North America.
✨ FortWhyte Alive – Offers seasonal programming that includes Indigenous teachings, storytelling, and land-based knowledge alongside nature experiences.
These aren’t just tourist stops, they’re opportunities to learn, connect, and support Indigenous-led work.
If You Visit Manitoba...
🌾 The Forks (Winnipeg) A historical meeting place turned cultural hub. You’ll find markets, outdoor art, river walks, and more poutine variations than you thought possible. Grab a craft soda and settle in—this place is peak Manitoba energy.
🌿 Riding Mountain National Park Yes, Manitoba has forests! This park offers deep woods, pristine lakes, bison herds, and the charming townsite of Wasagaming. It’s a hidden gem that didn’t get the Banff memo (and that’s a good thing).
🌊 Churchill (Northern Manitoba)
Polar bears. Belugas. Northern lights. All in one town. Churchill is one of the only human settlements where you can safely (ish) watch polar bears roam—best visited by guided tour. Also: it’s only accessible by train or plane, which adds to the magic.
Foodie Finds (No Chains Allowed)
🥟 Kozak Food (Winnipeg) This family-run spot is serving up deeply authentic Ukrainian fare with love and butter (the way Baba intended). Think tender hand-pinched perogies, golden-baked cabbage rolls, and borscht that could win awards if soup competitions were a thing. Their recipes are rooted in tradition, and their warm, no-fuss vibe makes it feel like you’re eating at someone’s kitchen table—which, frankly, is the best kind of restaurant. Affordable, generous, and downright delicious.
🍽️ Bistro on Notre Dame (Winnipeg)
This cozy Red River Métis-owned gem in Winnipeg’s West End is redefining prairie comfort food. Chef Dean Herkert crafts dishes that fuse traditional Métis ingredients with global flavours—think bison melts, Seoul Reubens, and chilaquiles verde, all made with locally sourced meats and produce. The reclaimed barnwood décor and community-focused vibe make it feel like a warm hug with every bite. It’s a must-visit for anyone craving authentic, locally inspired cuisine.
🥖 Tall Grass Prairie Bread Company (The Forks)
Artisan breads and pastries made with locally-grown grains. Their cinnamon buns are massive, gooey, and practically legendary. Everything here feels like it was baked with love (and a hefty dose of butter).
Can’t Visit? Try These Manitoba-Made Treats at Home
Bothwell Cheese Small-batch cheese made the old-fashioned way. Their Black Truffle cheddar is indulgent, but the Red Wine Old Cheddar might just win your heart. They ship across Canada!
Smak Dab Mustard Founded by a Manitoban chef, this gourmet mustard comes in fun flavours like Canadian Maple and Curry Dijon. Great for charcuterie, burgers, and impressing your in-laws. Ships Canada-wide.
A mother-daughter duo crafting almond-based Italian sweets in Manitoba. Their amaretti cookies are gluten-free, decadent, and surprisingly high in protein. Fancy meets feel-good.
Feature Recipe: Prairie-Style Potato & Cheddar Perogies
These perogies are based on a classic Winnipeg recipe, passed down through the Ukrainian-Canadian community and perfected over decades. It’s time-tested and endlessly delicious.
Prairie-Style Potato & Cheddar Perogies
Dough:
2 cups all-purpose flour, plus more for rolling and dusting
1/2 tsp salt
1/2 cup warm water
1 egg
2 tbsp vegetable oil
Filling:
1 1/2 pounds russet potatoes, peeled and diced into 2-inch pieces
2 tablespoons unsalted butter
1/2 cup onions, diced
1/2 teaspoon kosher salt
Few grinds black pepper
1 tablespoon chopped fresh parsley
1/2 cup sharp cheddar cheese
To serve:
Butter, for frying
Sour cream and green onions (optional but encouraged)
Directions
Make the dough: In a large bowl, combine flour and salt. Beat egg, water, and oil together, then stir into flour until dough forms. Knead lightly until smooth. Cover and let rest at room temperature for 30 minutes.
Make the filling: Boil potatoes in salted water for 5-10 minutes until tender, then drain and place back into the pan. Heat over medium just long enough to evaporate any liquid left in the pan and to dry out the potatoes. Remove to a bowl and set aside.In the same pan, melt butter over medium heat and add onion, salt and pepper and cook 3-5 minutes until tender. Remove from heat and add parsley and potatoes. Using a potato masher, mash the mixture until it’s somewhat fine. Stir in cheese and set mixture aside. If not filling right away, refrigerate until needed.
Roll & shape: Roll dough to 1/8” thickness. As you roll, keep flouring the counter so it won’t stick. Cut circles with a 3-inch round cookie cutter or glass. Place a spoonful of filling in the center, then spread it into an oval shape. Have a small cup of water close by and, using a pastry brush, lightly wet the outside of the circle halfway around, then fold in half, and pinch edges tightly. Work from the center out, poking any filling back in as you go. Set the finished pierogi on a parchment-lined sheet pan.
Tip: Cover the dough with a slightly damp cloth to keep it from drying out.
Cook: Boil the perogies in a medium to large pot of salted water until they float (about 2-3 minutes). Then cook for an additional minute. In a separate large skillet over medium-high heat, melt butter and add onions and cook for about 4-5 minutes until slightly browned. Remove to a bowl and set aside. Using the same pan over medium heat, melt butter and add cooked pierogi. Cook flipping occasionally until browned on both sides, about 5-8 minutes.
Serve hot with sour cream and sautéed onions—or bacon bits if you're going full prairie.
Pass the Perogies and the Prairie Pride
Whether you grew up pinching perogy dough with your Baba or just discovered this cheesy delight today, there’s something unmistakably cozy about digging into a plate of homemade dumplings. It’s a little bit Manitoba, a little bit history, and a whole lot of heart.
So go ahead—try the recipe, share it with someone you love, or order up some tasty treats from the makers putting Manitoba on the (culinary) map. And don’t forget to pop back in for the next stop on our cross-country foodie adventure to Saskatchewan.
We’re just getting warmed up. 🥔❤️
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