The classic! This no-frills basic perogy recipe, loaded with cheddar and garnished with bacon, comes from the late Chef Don Keith, of the (sadly) closed Alycia’s. At the time, the perogy masters there were making 1,000 dumplings a day.
These steak and chimichurri-stuffed dough pockets from La Pampa chef/owner Alfonso Maury are the ultimate pick for project cooking. While there are several components, they’re simple to make and leave you with a batch of delicious empanadas that can be tossed in the freezer for later (if they last long enough!)
Pan Fried Pork Dumplings
A classic dim sum dish, these crispy dumplings represent good fortune and prosperity. In this recipe from Logan Corner Restaurant, dumplings are wrapped, steamed, and then pan-fried until crispy.
This recipe from chef Jimmy Sayavoung of Boun’s Restaurant is great for big batch cooking. Save some filled wontons in the freezer for later and let the rest swim in a rich broth scented with roasted garlic.
Our favourite pillowy dough pockets, with a twist: this sweet dessert version, a Ciao! Magazine recipe, uses local blueberries as filling.