Uncle Bill's Perogie Dough

READY IN: 45mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
  • Add baking powder and blend until incorporated.
  • Add flour one cup at a time and whisk well the first two cups.
  • Add the third cup and now mix using a large plastic spoon or a wooden spoon.
  • Add the fourth cup and continue mixing with a spoon.
  • At this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
  • Knead the dough until it becomes smooth and shiny.
  • If the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
  • Break dough off into chunks and roll between your hands to the size of a golf ball.
  • On a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
  • Using a heavy rolling pin, (I prefer a marble rolling pin), start to roll out the dough.
  • As you are rolling, the dough should stick to the rolling pin.
  • When this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
  • Place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
  • Very lightly, dust the top surface ONLY with a bit of flour.
  • Start rolling again, roll back and forth, then side to side to try and keep the dough round.
  • The dough should now be sticking to the rolling surface and not onto the rolling pin.
  • You will note that the dough does not "snap" back to a smaller round.
  • Should this happen, just re-roll again.
  • When finished rolling, the dough should be about 1/16-inch in thickness.
  • Open the Mini Form (photo above) and rub the surface with some flour, this will prevent the dough from sticking to the Mini Form.
  • Place the rolled dough over the Mini Form and make sure that the dough is well over the edges of the Mini Form.
  • Place about 1 heaping tablespoon of your choice of filling in the center of the dough.
  • Pick the Mini Form up and close it slightly.
  • If necessary, push the filling down just a bit.
  • Now fold the Mini Form completely shut and press tightly.
  • Hold the Mini Form closed and remove excess dough with your thumb or finger. This helps seal the edges of the dough.
  • Use the excess dough to form more dough balls.
  • Open the Mini Form and the perogi should drop out easily.
  • Set perogi aside until you prepare more.
  • Continue to make perogies with the remaining dough.
  • You can use whatever size of Mini Form that you desire, the 3 1/4" or 4". Five and 6" Mini Forms are also available.
  • COOKING INSTRUCTIONS.
  • In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
  • Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
  • Gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
  • Cook, uncovered for 2 to 3 minutes or until perogies float to the surface.
  • Remove with a slotted spoon into a bowl.
  • The perogies may be eaten immediately with some butter or margarine, a dollop of sour cream and a sprinkling of chopped green onions or chives.
  • The amount of perogies may vary depending on the size of Mini Form you are using.
  • If desired, preheat a frying pan to medium-high heat, add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil.
  • Add some finely chopped onions to the frying pan and sauté for 2 minutes.
  • Now add the perogies, cover and lightly fry until they are lightly browned on both sides, turning once.
  • Serve immediately with more butter if desired, a dollop of sour cream, chopped green onions or chives and even some cooked chopped bacon bits.
  • These perogies freeze well.
  • After the perogies are boiled, place them on a cookie sheet (absorb any water with paper towels).
  • Place sheet in freezer for at least 2 hours until perogies are frozen.
  • Place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer.
  • The perogies will last from 6 months to 1 year when frozen.
Advertisement