Ingredients
3 Cups Flour
1/2 Cups Warm Water
1/2 Cup Warm Milk
2 Tbsp Cooking Oil
1 egg
1 teaspoon salt
Beat egg, add oil, water and milk with flour and salt. Knead well to make dough. Will make approximately 3-4 dozen depending on the thickness of rolled dough. Let cut dough stand in fridge for two hours. (Can be frozen for later use.)
Roll your FILLING into little balls (teaspoon size). Have your dough rolled out into 1/8″ thickness. Place your little filling ball on top of dough – 1 1/2″ from edge. Flip the dough over/atop the filling. Place your perogy cutter (if you have one) over the covered filling, press down, turning it to the right or left. Proceed to the second one. Freeze for later or to cook…put into boiling water, stirring gently at first. When they boil to top of surface and puff – lift out.
Fry onion and butter and spread atop.
Perishky (baked perogies)
1
–
1 cup warm water
1 cup warm milk
1/4 cup melted margarine
1/4 cup vegetable oil
1 egg
1/2 teaspoon salt
1 teaspoon yeast
4 to 5 cups flour to make soft dough
Add liquids in bowl first, then dry. Once made – let rest for 20 minutes, then roll out and fill with your favourite fillings. Once the pan is full, place in preheated oven 350 – for 15/20 minutes.
Instructions
Deep Fried Perogies
3 Cups Flour
2 Cup Cottage Cheese – fine
2 eggs – well beaten
1/4 Cup cooking oil
1/2 Teaspoon baking soda
1 teaspoon salt
Mix flour and cheese together. Add eggs, oil, salt and soda. Add water to make a soft dough, roll out dough and fill with fav. filling. Deep fry until a golden brown.
