APPETIZER - Perogy Dough by Erna Mastromatteo

By RHagan

Ingredients

• 2 ½ cups flour
• ½ tsp salt
• ¾ cups warm water
• 2 tbsp cooking oil
• 1 egg well beaten

Details

Servings 1

Preparation

Step 1

Mix water, oil and egg. Sift flour and salt. Add liquid to flour and mix well. Add flour a little at a time (DO NOT POUR ALL THE FLOUR AT ONCE). Knead on board until dough is smooth. Cover and let stand for ½ hour in warm place. Roll out thin and cut into 2" circles. Place a tsp. of filling on each piece and pinch edges tightly together to seal well. Drop into salted boiling water, stir gently with a wooden spoon and boil 8 - 10 minutes. Drain and sprinkle with melted butter.

28 oz. sauerkraut (28 perogies)
2 batches potatoes & cheese (144 perogies)
6 medium potatoes = 1 batch