November 16, 2017
Side Dishes, Budget-Friendly, Cooking For A Crowd,
Quick Meals, Christmas, Entertaining, Thanksgiving, Hand Mix/Whisk, Kosher, Non-Dairy, Vegetarian, Make it from scratch, Flour more
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"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’!"
In medium sized bowl beat eggs with oil until light in color, add water and salt blending well
Add flour gradually, using amount to make a soft dough,knead well
Cover and let dough rest for at least 10 minutes
I like to have a little bowl of flour close at hand when it comes to rolling
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.
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