October 07, 2018
"This dough makes 6 dozen perogy"
- Serving Size: 1 (12.9 g)
- Calories 32.4
- Total Fat - 0.9 g
- Saturated Fat - 0.1 g
- Cholesterol - 2.9 mg
- Sodium - 33.7 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 0.3 g
- Sugars - 0 g
- Protein - 0.9 g
- Calcium - 1.9 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
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.
Tips & Variations
No special items needed.