Perogie Dough

12-14
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"This recipe is from the Ukrainian Recipes as Pyrohy(Perogy) Dough from a 1974 Regina Church Cookbook and saw to my first success in the making of perogies. So much so that I invested in extra perogie makers and we would have a family fun day preparing and freezing them for our hoilday gatherings. While I don’t see the round perogie makers I have, there are plenty available to make it easy. This recipe makes about 80 of the size usually found at the market. Think it’s time for me to once again get back to our tradional ‘perogie day’!"

Original recipe yields 12-14 servings
OK

Nutritional

  • Serving Size: 1 (102.3 g)
  • Calories 282.5
  • Total Fat - 10.4 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 34.7 mg
  • Sodium - 887.7 mg
  • Total Carbohydrate - 39.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 0.2 g
  • Protein - 6.6 g
  • Calcium - 14.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

In medium sized bowl beat eggs with oil until light in color, add water and salt blending well

Step 2

Add flour gradually, using amount to make a soft dough,knead well

Step 3

Cover and let dough rest for at least 10 minutes

Step 4

I like to have a little bowl of flour close at hand when it comes to rolling

Step 5

Lightly dust dough, roll thin on a floured board, cut out with round cookie cutter, best is using a perogie maker of your choice. Guessing on the servings, depends on the size of perogie as well as what is being served along with them.

Tips & Variations


No special items needed.

Related