Prep 5 mins
Cook 30 mins
One of the best recipes for making perogies. Freezes well. use filling of your choice
- Beat eggs.
- Add oil.
- Add rest of ingredients to make a soft dough.
- Let stand 1/2 hour in a covered bowl.
- Use the filling of your choice.
This is THE perogie dough to use; I've tried other recipes on here and they were either too wet and elastic and required lots of extra flour which consequently made for a tough dough. As soon as I started working the ingredients together, I could tell it was going to be an easy dough with which to work...soft, yet very pliable and cooperative. My hats off to you Chef Northern Reflectionz; thank you for a great and successful recipe! You saved the day! I make these every year for my father-in-law and he would have been disappointed if I didn't make them this year. This is his holiday gift and all he ever wants; strangely enough...I never get to eat any but everyone loved 'em and said it was the best batch yet! Happy Birthday as well; and huge thanks to you!
Maybe my eggs were too big, or my potatoes too wet, but I had to add at least 2 1/2 more cups of flour towards the end to get the consistency I wanted. I am starting to believe it should be 3 TBSP Mashed potatoes, not 3 cups! So soft it falls apart. But, An excellent tasting Perogie dough that falls apart is what I got. I knew Grandma put Mashers in it as well, and I finally found a recipe including it.