Serves 4 - 6

Hungarian Perogies (Derelye)

Grandma’s recipe that your family will love. These little Hungarian perogies called derelye, translate roly-poly in Hungarian. They bring a level of comfort and satisfaction when you desire a sweet or savory treat.  Hungarian derelye are traditionally topped with melted butter and toasted breadcrumbs. They can be shaped like a ravioli or like traditional perogies. Make them savory or sweet, they are special either way.



4-5 medium potatoes (900 grams)  boiled potatoes, smashed

3 cup AP-flour (400 grams)

1 egg, medium

1 teaspoon salt

1 tablespoon sugar (optional for sweet version)


1 pint of small curd cottage cheese

5 Tbsp. sugar

1/2 Tsp. grated lemon zest

1 egg yolk

1 to 2 Tbsp. flour


4 Tbsp. butter

1/2 cup fine bread crumbs, browned in 2 Tbsp. butter


1 pint of small curd cottage cheese

1 small garlic clove finely chopped

1/2 bunch of fresh parsley chopped finely

1 egg yolk

1 to 2 Tbsp. flour

Pinch of nutmeg

Salt and pepper


1/2 of a cabbage head, shredded

6 slices bacon, minced

1/2 onion, diced

1 garlic clove, minced

Salt and pepper


Cook the potato until soft and easily pierced with a knife. Place cooked potato in a bowl, peel and smash until smooth or use a potato ricer for a perfect mash.  Add the flour, egg, salt, and sugar (optional). Mix until it is combined, then knead lightly into a smooth dough.

Toasted bread crumbs:

Toast the bread crumbs in the 2 tablespoons butter until lightly browned. Set aside.


For the sweet and savory cottage cheese, simple mix everything together. If you plan to make the cabbage and bacon you will need to fry the bacon in a pan until crisp and then add the garlic, onions, and cabbage, cook until wilted and soft. Cool before filling the derelye.

Rolling out the Derelye:

Roll the dough into a thin sheet. Cut circles or cut into ravioli shapes. Wet one edge of the cutout with water and fold over itself. Press with fingers or use a fork for a decoration.

Cook in boiling salted water about 8 minutes. Rinse and drain with hot water. Melt 2 Tbsp. butter and pour over the derelye, sprinkle the toasted breadcrumbs and powdered sugar on top.

If you are making the savory derelye you may use the butter and breadcrumbs, however omit the powdered sugar.

12 thoughts on "Hungarian Perogies (Derelye)"

  1. Polish News says:

    I envy your piece of work, regards for all the informative articles . I like this one here

  2. Thanks Polish News!

  3. Link Directory says:

    Your weblog is excellent. Thank you greatly for delivering a lot of very helpful information and facts.

  4. NAFTA XMC says:

    Well I really liked reading it. This post offered by you is very helpful for accurate planning.

  5. I think google could translate for you.

  6. situs slot online says:

    Im thankful for the article post.Really looking forward to read more. Great.

  7. SUPERSLOT says:

    I appreciate you sharing this post.Really looking forward to read more. Really Great.

  8. Thank you for your kind words!

  9. Wendy says:

    My family is Polish and northern Hungarian. We grew up with perogies with many different fillings. A Hungarian friend asked me recently if I knew of any savory Hungarian equivalent. That stumped me, so we’d been not only searching our memories but our grandmothers’ and other relatives recipes (my grandmothers were born in 1908 and 1911, so that gives you some context, they’re no longer with us except in spirit) So, thank you for this. It answers not only an important question, but also an important craving. Do you have any good recipes for Haluska? (the Hungarian cabbage noodles) Thank you

  10. I have a version, check out my Hungarian page. Hope you like it!

  11. Irene says:

    Looking for more Hungarian recipes. I am Hungarian. Looking for a recipe for a phyllo like layer pastry that has a lemon filling and topped with white icing.

  12. I’ll look through my Hungarian cookbooks to see if I can find that recipe for you.

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow by Email