Babas Perogies Recipes

BABA'S BEST PEROHE-VARENYKY-PYROGY DOUGH

Baba's best perohe-varenyky-pyrogy dough image

This is the best ever dough for whatever manner of Eastern European dumplings you make. It's easy to work with and simple to make.

Provided by Joanna

Time 1h30m

Number Of Ingredients 6

Ingredients

2 eggs (well beaten)
1 ½ cups cool water
3 to 4 tablespoons sour cream (or dairy-free sour cream substitute)
6 cups all-purpose flour
1 cup butter (or margarine, room temperature)
2 teaspoons salt

Steps:

Combine 2 eggs, 1 ½ cups cool water and 3 to 4 tablespoons of sour cream with a whisk. Set aside.
Mix 6 cups of all-purpose flour with 1 cup of room temperature butter or margarine and 2 teaspoons of salt until the mixture resembles fine crumbs.
Mix the liquid into the flour mixture and knead for about 10 minutes until the dough is smooth and not sticky.
Divide the dough in 4 pieces. Use tea towels to prevent the other pieces of dough from drying out. Let the dough rest for 15 minutes.
Roll out a piece of dough until it's 1/8th of an inch thick and cut out circles.
Moisten the edges, add a heaping teaspoon of filling and seal.
Lay out finished dumplings on a cookie sheet lined with waxed or parchment paper.
If freezing, freeze on the cookie sheets and bag after they're frozen

BABA'S PEROGIES

Baba's Perogies image

Make and share this Baba's Perogies recipe from Food.com.

Provided by KDSCOMOX

Categories Russian

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3 cups flour
1/2 teaspoon salt
water
4 cups mashed potatoes
1 lb dry curd cottage cheese

Steps:

Mix flour and salt, and add water to make dough that doesn't stick to fingers.
Knead well and cover with damp cloth for 10 minutes.
Roll out to 1/8" thick.
Cut in squares or circles and fill with mashed potatoes and cheese.
Pinch closed and boil until they rise to the top.
Strain and serve with fried onions, sour cream, mushroom gravy, etc.

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