Basic Perogy Dough
Our basic perogy dough makes the most tender dumplings. Use it with your favourite Ukrainian fillings with a fruit filling for dessert.
Yield: About 60 perogies
November 05, 2020
- 5 cups all-purpose flour
- 2 cups warm water
- 1/3 cup canola oil
- 1 1/2 cups filling*
- Measure flour into a medium bowl.
- Make a well in center. Add water, and oil to bowl, stir just until dough starts to hold together.
- Turn dough out onto a lightly floured surface. Knead until dough is smooth, about 1 – 2 minutes. Gather dough into a ball and let sit for 10 minutes before rolling out.
- To make perogies, roll out dough 1/8 inch thick. Using a 3 inch cookie cutter, cut dough into rounds.
- In the centre of each round, place about 1 tsp of filling of choice. Fold top half of dough over filling. Pinch edges firmly to seal.
- Transfer perogies to a lightly floured tray. Working in batches, cook pierogis in boiling water until pierogis float to surface, about 2 – 3 minutes.
53 calories, 1.3 g fat, 1.2 g protein, 8.9 g carbohydrate, 0.4 g fibre, 16 mg sodium
*Plain potato filling was used for nutritional analysis.