https://youtube.com/watch?v=UUCoIKnL91U%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C

Perogy Dough

Servings: 6 dozen perogies |

https://youtube.com/watch?v=UUCoIKnL91U%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C

Perogy Dough

Servings: 6 dozen perogies

Perogy Dough

Servings: 6 dozen perogies

Ingredients

Ingredients

  • 1 large egg
  • 1 tsp (5 mL) salt
  • 1 1/3 cups (300 mL) water
  • 1/4 cup (50 mL) canola oil
  • 3 cups (750 mL) all-purpose flour
  • 1 cup (250 mL) pinto bean flour (or navy bean or black bean flour for a unique dough colour)

Method

  1. Add wet ingredients to dry. Add a bit more water if necessary.
  2. Knead the dough for 3-4 minutes.
  3. Place dough in a bowl, cover tightly and refrigerate the dough for half an hour to rest.
  4. Using a knife, cut a 1/4 piece of the dough off and roll to approximately 1/16th of an inch thick.
  5. Cut rings out using a 2 inch pastry ring cutter.
  6. Place approximately 1/2 Tbsp of filling into the ring, rub water on the edge of the dough and press to seal.
  7. Crimp with a fork if desired.
  8. Repeat until all dough is used.