If it gets to be too much, then don't worry about it.I'll weigh the flour tomorrow (or Sunday--I might make the filling tomorrow instead of tonight) when I make the dough. And, just for you, TL, I picked up an extra container of sour cream to try making the dough with wholewheat flour.I am thinking I might have to add a bit of cream of tartar or baking soda to the flour...
Gosh, now the pressure is on--not only have I committed to making perogies, I have to take pictures and measure / weigh everything! Should this be a "perogie cookoff" challenge? Ha-ha, CharlieD has the advantage. I'm of Scandinavian heritage, trust me, perogies were not part of my culinary experience growing up.
I would try the recipe the way it is written, just plain substitute whole grain for the AP flour. That's what I have been doing with most recipes for years and years. Sure, I use pastry flour for some stuff and bread flour for other stuff, but I haven't found that much, if anything, usually needs to be changed.