Ingredients
Ingredients
- 4 Cups All-Purpose Flour
- 1 Large Egg
- 1 Cup Sour Cream
- 1/4 Cup Butter - Melted
- 1/2 Cup Warm Water
Directions
Directions
- In a large bowl, whisk together the flour and salt.
- In a separate bowl, whisk the egg, sour cream, and melted butter until smooth.
- Pour the wet ingredients into the flour mixture.
- Gradually add the warm water, mixing until a soft dough forms.
- Knead on a lightly floured surface for 5–8 minutes, until the dough is smooth and elastic. Add a little more water if the dough feels too dry.
- Cover the dough with plastic wrap or a damp towel and let it rest for 30 minutes.
- Roll the dough to about ⅛ inch (3 mm) thick.
- Cut circles using a 3-inch (7–8 cm) round cutter or glass.
- Place about 1 tablespoon of filling in the center of each circle. (mashed potato, cheese, sauerkraut, mushroom or fruit filling)
- Fold the dough over to form a half-moon and press the edges firmly together. Pinch or crimp with a fork if desired.
- Cooking Instructions:
- Bring a large pot of salted water to a gentle boil.
- Cook the perogies in batches for 3–4 minutes, or until they float and cook for another minute.
- Remove with a slotted spoon.
- For extra flavor, pan-fry the cooked perogies in butter with sliced onions until golden brown on both sides.
- Tips:
- Keep unused dough covered to prevent it from drying out.
- If the edges don't seal well, lightly brush them with water before pinching closed.
- Freeze uncooked perogies in a single layer on a baking sheet. Once frozen, transfer them to freezer bags for up to 3 months.
- Cook frozen perogies directly from the freezer—just add 1–2 extra minutes to the boiling time.
Ingredients
Ingredients
- 4 Cups All-Purpose Flour
- 1 Large Egg
- 1 Cup Sour Cream
- 1/4 Cup Butter - Melted
- 1/2 Cup Warm Water
Recipe Related Shopping
Perogi Mold
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