October 07, 2018
Comfort Food, Dinner, Lunch,
Main Dish, Budget-Friendly, Cooking For A Crowd, Entertaining, Ladies Luncheon, Mother's Day, Potluck, Kosher, Low Cholesterol, Non-Dairy, Vegetarian, Make it from scratch, Flour more
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"This dough makes 6 dozen perogy"
In a bowl combine both flours and the salt.
In another small bowl whisk together the egg, water and oil. Add wet ingredients to dry. Add a bit more water if necessary.
Knead the dough for 3-4 minutes.
Place dough in a bowl, cover tightly and refrigerate the dough for half an hour to rest.
Using a knife, cut a 1/4 piece of the dough off and roll to approximately 1/16th of an inch thick.
Cut rings out using a 2 inch pastry ring cutter.
Place approximately 1/2 tbsp of filling into the ring, rub water on the edge of the dough and press to seal.
Crimp with a fork if desired.
Repeat until all dough is used.
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