Inez Terefenko Houston has been making perogies (the correct spelling in Ukrainian) since the fourth grade, when her Ukrainian mother began sharing her recipes and techniques. While she began making the Ukrainian perogies, as an adult she began making the Polish pierogis. Her husband, David, was the executive chef at the classic restaurant “The Docksider” on 9P on Saratoga Lake and they worked together to create many nontraditional flavors of these homemade, specialty dumplings. 

In 2017 Houston switched from a small home processing business to a fully licensed commercial kitchen at her residence. She now produces an estimated 438,000 perogies each year and that number is growing.

“I literally got hooked on making them,” Houston said. “I couldn’t stop making dough and fillings and that’s how my business was born.”

Houston is known to make 60 dozen perogies in a single day and explains that rolling dough, cutting them into circles and pinching these creations up to six hours a day is incredible exercise. “I eat what I break on the boil,” she said. “It’s my quality assurance process and keeps me eating perogies every single day.”

She prepares approximately 42 varieties and said the best sellers include potato cheese and onion; pulled pork with caramelized onion; and a “white pizza” variety, which includes spinach, broccoli, ricotta, feta, onion, garlic and an Italian cheese blend. The list of mouthwatering concoctions is seemingly endless. She also makes nine different varieties of brittle candy (from peanut to carrot), sourdough focaccia, crispy rice treats in the shape of a slice of pizza and pagach hand pies. Gluten-free items can be pre-ordered on Mondays for market pick up.

The business name “Perogi, Pierogi, Pyroogie” stems from the many varieties that this type of food can come in. Ukrainian “perogies,” and Polish “pierogies” and even her husband’s accidental typo “pyroogie” all represent the many popular traditional and non-traditional flavors that have come along the way.

She sells to most of her customers at her weekly Farmers Market appearances at Greenfield (Thursdays 4-7 p.m.), and on Saturday downtown Saratoga and Sundays at Spa Park. A dozen perogies cost approximately $10-$15, depending on the ingredients. She sells out her product every week.

If you are unsure how to prepare this delicacy, Houston recommends slowly pan frying on medium low heat in a preheated, covered pan with a mixture of butter and olive oil. She said they typically take about 3 minutes per side, depending how crunchy you like them.

“I’m so excited that so many different vendors have been getting interested in coming to the Greenfield market,” she said. “Many of my customers love to be able to pick up product without travelling all the way to Saratoga Springs.”
The business is technically located in Providence but has a Middle Grove address. If you need perogies or any of her home baked goods on a non-market day, feel free to stop by her commercial kitchen at 7471 Wileytown Rd, Middle Grove.

Houston jokes “I’m still a big secret. But that’s a good thing because I can’t keep up with all the business I have right now!” Call 518-882-9788 to make special orders and follow on Facebook @PerogiPierogiPyroogie. Consider perogies at the holidays or her many seasonal and babka breads. At the age of 61, Houston sees no end in sight. She said she plans to keep this business going for “at least” another 20 years.

However you choose to spell them, that’s a lot of dumplings.