Perogy dough

1 Servings

Ingredients

Quantity Ingredient
8 cups Flour (2L)
4 teaspoons Salt (20ml)
1½ cup Milk (375ml)
1⅓ cup Sour cream (325ml)
2 Eggs

Directions

Canadian Living, December 1996. In large bowl, stir flour with salt. Whisk together milk, sour cream and eggs; stir into dry ingredients just until soft shaggy dough forms. Turn out onto lightly floured surface; knead for about one minute or just until smooth. Divide into quarters; wrap each in plastic wrap and let rest for 20 minutes. Makes enough dough for about 7½ dozen perogies.

Posted to MC-Recipe Digest V1 #374, by Peg Baldassari <75402.3465@...> on 15 Jan 97.

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