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Perogy Dough

Created by sweetcheeks on October 7, 2018

1/4 cup oil (canola oil)
3 cups all-purpose flour
1 cup pinto bean flour (250 ml, or navy bean or black bean flour for a unique dough colour)

Step 1: In a bowl combine both flours and the salt.
Step 2: In another small bowl whisk together the egg, water and oil. Add wet ingredients to dry. Add a bit more water if necessary.
Step 3: Knead the dough for 3-4 minutes.
Step 4: Place dough in a bowl, cover tightly and refrigerate the dough for half an hour to rest.
Step 5: Using a knife, cut a 1/4 piece of the dough off and roll to approximately 1/16th of an inch thick.
Step 6: Cut rings out using a 2 inch pastry ring cutter.
Step 7: Place approximately 1/2 tbsp of filling into the ring, rub water on the edge of the dough and press to seal.
Step 8: Crimp with a fork if desired.
Step 9: Repeat until all dough is used.