This recipe calls for:
3 c. flour
3/4 c. water
4 tsp vegetable oil
1 tsp salt
- Combine flour and salt into a bowl.
- Mix together beaten egg, water, and oil.
- Slowly mix dry and wet ingredients together, they may not combine completely. This is okay, you want it to be soft, not sticky or too dry.
- Kneed 10 times. Try not to over kneed the dough, you want it to stay soft.
- After needing, round the dough into a ball and place back into bowl. Place a damp cloth over the top, completely sealing it, and let it sit for 20 minutes. This gives you time to make the filling (see below for several options).
~~~- Once the dough is ready, roll out until 1/16 inch thick (so super thin). Use a 3" round cutter (I used a larger rimed cup instead and it worked fine!).
- Scoop 1 - 2 tsp of filling into middle of the flat dough round. Fold over and pinch to closed edges. I believe it's easiest if you start from the middle and work to the ends, making a semicircle. Using your finger you can put a little bit of water around the edge to help it stick better.
- Place each of the perogies into a pot of boiling water for approximately 1.5 -2 minutes, or until they float.
- Once they float, take them out with a slotted spoon
- Transfer into a pan with oil or butter, and cook over medium heat for 5 minutes, or until gold brown on each side
Potato and cheese perogies
Meat and sauerkraut perogies
Raspberry dessert perogies
To make the fillings:
Salt and pepper to taste
Salt and pepper to taste
Raspberries, fresh or frozen
They turned out amazing! While the dough is resting (proofing) for 20 minutes, you have enough time to make the filling. I did not write in amounts of each to use. Allow your imagination to fill in that part. However if you want exact amounts of each I put in leave a comment and I'll post it in reply.
The trickiest one to make was the raspberries one. I found it tasted bitter alone, so you can probably add sugar in with the raspberries (unless you like them bitter, I know people who do). I made them with frozen raspberries, but I think fresh may have been better. As they thawed they got pretty liquidy and therefore were harder to close, and then they bleed everywhere and my perogies were kind of pink. Also, if you don't want to add sugar into the filling, serving with apple sauce or maple syrup is also an option!
I made three different types of perogies to show you the endless possibilities!
-The Littlest Chef