This is a basic recipe for perogy dough. I have tried to recreate my Mom’s soft and tender dough, but with her ” a little of this, and some of that” kind of measurements, it was not easy to do.
This dough can be frozen for up to 3 months. I came across this recipe on the internet and found the dough to be soft and very easy to work with. I did alter this recipe slightly and halved it. I also did not leave the dough to rest; instead continued to roll out the dough and make the perogies once the dough was mixed.
Makes approximately 55 medium sized perogies:
- 2 1/2 cups all purpose flour + approx. 2 cups flour on the side to add to dough if needed and to have on hand when kneading dough and making perogies
- 1 whole egg, beaten, room temperature
- 3 tbsp. canola oil
- 3/4 cup warm water
- 1/4 tsp. salt
- 1 tbsp. sour cream
1. In a large bowl add your 2 1/2 cups of flour. Make a well.
2. In smaller bowl, mix with a fork the beaten egg, canola oil, warm water and salt.
3. Pour the egg mixture into the flour, add the sour cream.
4. Mix gently with hands, careful not to over mix. Add the side flour little by little if too moist.
5. Turn dough from bowl onto floured surface and knead until dough is soft and springy when pinched.
6. Roll out dough completely flat. The thickness of the dough should be approx. 4mm.
7. Use your glass/cookie cutter to make circles.
Rolled out, cut out dough
8. Lightly stretch out each individual circle of dough all the way around, until just slightly bigger in diameter. Careful not to pull too much to prevent the middle from becoming too thin and therefore possibly breaking once the filling as added.
Original cut out circle then slightly stretched out.
9. Holding the dough in one hand, add about 1- 1 1/2 tsp of your filling in the middle.
Almost there!
10. Bring the bottom edge of the dough across the filling and over to the top middle section and pinch to make a seal. Continue to pinch all the way around using your thumb, fore- and middle finger.
Start of the pinching...
11. Your filling may ooze out at the sides. When this happens, dip your fingers in flour and push slightly back in. Dip fingers again in flour before returning to pinching to ensure the dough does not stick to your fingers.
12. Place the perogies on a floured baking sheet and cover with a dry clean dishcloth to prevent drying out. (At this point, you can freeze the perogies uncooked by keeping them as they are on the baking sheet for approx 30 minutes, then transfer them to a freezer container)
Perogies waiting to be cooked!
13. Boil water in a deep pot, adding a little oil to the water. Place perogies gently into the pot once water is boiling. Turn heat down to medium. Careful not to add too many perogies in at once! This will prevent even cooking. Gently stir the perogies once. Perogies are ready once they start to bob along the surface, about 4 minutes.
Cooked perogies
14. Carefully remove perogies with a slotted spoon. Let the water drain well. Place on plate.
15. Arrange perogies on plate and pour topping over the perogies.
Apple and Sweet Potato perogy with Browned butter and pecan bread crumb topping
Smacznego!! (Smah-tch-neggo), which means, Bon Appetit!
