Total Time
35mins
Prep 5 mins
Cook 30 mins

One of the best recipes for making perogies. Freezes well. use filling of your choice

Ingredients Nutrition

Directions

  1. Beat eggs.
  2. Add oil.
  3. Add rest of ingredients to make a soft dough.
  4. Let stand 1/2 hour in a covered bowl.
  5. Use the filling of your choice.

Reviews

(2)
Most Helpful

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!

Azurebuck November 10, 2007

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.

Marty M September 21, 2007

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