Grandma's Perogie Dough

rpt247's Note:

Growing up these were my fav. As grandma had us form an assembly line to make these delicious little dumplings. For the dough make the potato filling the night before save the potato water and leave in the fridge over night. Use the bottom portion of the container.

• Total Time: 50 mins
• Prep Time: 45 mins
• Cook Time: 5 mins

Ingredients:

Servings: 48

• 4 cups flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 egg
• 1⁄3; cup sour cream
• 1 cup potato water
• ¼ cup milk

Directions:

1. In a large bowl mix together first 3 ingredients make a small well in the middle.
2. Combine and stir until blended last 4.
3. Add to flour mixture and knead untill smooth.
4. Let sit 30min split in half and roll out until 1/8 inch thick cut into 3 inch circles.
5. Fill with your filling wet edge, fold, and pinch.
6. Cook in boiling water for 3-5 mins or freeze.