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Old 02-26-2006, 10:31 PM   #1
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Perogies?

Does anyone have a good recipe for potato perogies? Last (and first) time I tried to make them they were very doughy. I had a heck of a time rolling the dough out and it kept shrinking. My filling was great (potatos, green onions, bacon, cheeses) but that dough gave me one heck of a time!

Thanks!

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Old 02-26-2006, 11:44 PM   #2
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My perohe dough is as follows.

3 cups of flour
one egg in a measuring cup beaten, fill to the one cup mark with water, then add about 1/4 cup oil

Stir liquid into dry and mix until dough is smooth. Let it sit for at least an hour before you try to work it.

Roll it out to a bit less than 1/4 inch thickness and make your perogies from there. Good luck.
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Old 02-26-2006, 11:46 PM   #3
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Sounds wonderful..Thank you!
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Old 02-26-2006, 11:46 PM   #4
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Let me know how it turns out.
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Old 02-26-2006, 11:47 PM   #5
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I will. I have some garlic mashed potatoes I need to use up. Maybe tomorrow!
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Old 02-26-2006, 11:48 PM   #6
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Mmmmmmmmm...add some cheese to those and they will be PERFECT.
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Old 02-27-2006, 05:36 AM   #7
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Quote:
Originally Posted by Alix
My perohe dough is as follows.

3 cups of flour
one egg in a measuring cup beaten, fill to the one cup mark with water, then add about 1/4 cup oil

Stir liquid into dry and mix until dough is smooth. Let it sit for at least an hour before you try to work it.

Roll it out to a bit less than 1/4 inch thickness and make your perogies from there. Good luck.
this can be the key to make your dough more manageable. I usually cover my dough with a wet cloth when I am making a pasta dough...

I can't remember the name right now but someone from Poland joined DC not long ago... I asked him about pierogie, I hope he will post the authentic recipe soon...
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Old 02-27-2006, 06:04 AM   #8
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I started making my perogies out of wanton wrappers. EAsier and alot less time. TaAst is a little different but not so much when fries in butter. I make them about 4 times a year. Have to say tho that the best ones are still made from scratch.There are perogie recipes at www.foodnetwork.com and www.allrecipies.com aand I think some here in past poste.Try a search.
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Old 02-27-2006, 11:11 AM   #9
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Urmaniac, if it counts, mine is direct from the Ukraine.
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Old 02-27-2006, 12:03 PM   #10
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Forget the pirogy (why are they called that I don't know, probably Polish), any way make turnovers. Ready made pastry dough, bake, done, mmmmmm
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