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Basic Perogies
This is a family favorite. The dough makes tender perogy,
not tough like store bought ones.
by Fairy Godmother:
Archangel Xanahmera's Note: These perogies turn out better when deep fried or baked, boiling them is more difficult unless you bake or fry them afterwards.
10 servings time to make 10 min 10 min prep
1/2 cup cold water
2 egg yolks, beaten
2 cups water (warm)
1/2 cup butter, melted
1/4 cup oil
7 cups flour, divided
1. Mix cold water and egg yolks.
2. Add warm water, melted butter and oil.
3. Beat in 4 cups flour.
4. Slowly add more flour to make a very soft dough.
5. Let dough set 1/2 hour before rolling out.
6. Fill with your choice of fillings.
by Fairy Godmother:
Archangel Xanahmera's Note: These perogies turn out better when deep fried or baked, boiling them is more difficult unless you bake or fry them afterwards.
10 servings time to make 10 min 10 min prep
1/2 cup cold water
2 egg yolks, beaten
2 cups water (warm)
1/2 cup butter, melted
1/4 cup oil
7 cups flour, divided
1. Mix cold water and egg yolks.
2. Add warm water, melted butter and oil.
3. Beat in 4 cups flour.
4. Slowly add more flour to make a very soft dough.
5. Let dough set 1/2 hour before rolling out.
6. Fill with your choice of fillings.
Our favorite is potato, cheese and onion.
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