Robyn's Perogie Dough
- Ready In:
- 6mins
- Ingredients:
- 6
- Yields:
-
3-4 dozen
- Serves:
- 4-6
ingredients
directions
- Warm milk slightly in the microwave.
- THIS is the secret to perfect dough.
- Add melted butter to the milk.
- Stir in the sugar and salt.
- Beat the egg and add.
- Pour in the flour and mix well.
- Knead slightly, or put all ingredients in the bread machine on 'dough' setting.
- Roll out thinly and cut in circles.
- Place a teaspoon (or tablespoon) of chosen filling (I use mashed potatoes, but you can add cheese, onion and diced bacon as well) in the middle of the circle.
- Pinch together.
- Crimp with a fork.
- Drop into boiling salted water.
- Perogie is cooked when it rises to the surface.
- Spoon onto plates and freeze separately, or if eating right away, fry up onions (diced) and chopped bacon -- add perogies.
- Cook over medium heat, turning when golden brown.
- Serve with yogurt or sour cream and bacon bits.
- ENJOY!
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RECIPE SUBMITTED BY
I live in rural central Canada. I love hockey, horses and music. My favorite cookbook is an old handwritten one of my grandmothers.