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| UKRANIAN PEROGY DOUGH | |
 1 (3-1/4 cups or 750 ml.) container of sour cream 4 cups flour 1 tsp. salt Put sour cream in bowl. Gradually add flour. Mix with hands until dough is soft and elastic, about 15 minutes. Wrap dough in plastic wrap for 1 hour before rolling out. Submitted by: Lorilee Campbell | |
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recipe reviews #47927
Susie (British Columbia) says:
Amazingly easy and tastes like Baba's...
#50577
Bruce (United States) replies:
That's funny... my Grandma's name was BaBa also! (just kidding) Ukranian humor!
#180638
Star (Alberta) replies:
Mine TOO!! Coincidence??? I think NOT! :)
#43924
L. Harasymek (British Columbia) says:
Excellent recipe for perogy dough ....This in fact is the ONLY recipe. The dough really improves by standing. Do not use too much flour.... keep the dough elastic.. so the perogies will seal. Roll out on floured board.. add flour as needed...
#32988
Gracie (New Jersey) says:
I have ukraninan fiance and I tasted many different perogies including his mom's. Most of recipes contains EGGS - which makes dough much tougher and thicker in my opinion. My fiance's mom does not use egg and hers are the best. This one was pretty close to hers. Dough was really soft and thin. I strongly recommend to anybody!
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