Ingredients
3 cups flour
1 tablespoon salt
1 cup warm water
4 tablespoons cooking oil
2 eggs
Method
Sources
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Ball-bearing American rolling pin — even pressure for pie dough
Tapered rolling pin for pastry work, lamination
Rolling lattice cutter — instant lattice top for pies
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ball-bearing American rolling pin — even pressure for pie dough
Tapered rolling pin for pastry work, lamination
Rolling lattice cutter — instant lattice top for pies
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
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Mix flour and salt in large bowl. In a second bowl, mix together the water, cooking oil and eggs, beat slightly. Mix liquids into flour mixture. Knead well. Prepare perogies with filling of choice. To cook - drop perogies in boiling salted water. Cover. When water has almost boiled over pot - lift cover 3 times - remove perogies from pot into roast pan. If you are going to freeze perogies, place them on a cookie sheet and in the freezer. Once frozen, they can be removed and placed in freezer bags. If you are going to serve them immediately, saute chopped onions (1 large onion) in butter or margarine (1 cup) and add this to the roast pan. Chopped bacon can also be added. Shake well to ensure mixture coats all perogies or layer pan with perogies and sauteed onions as you fill it.