Uncle Bill's Perogie Dough

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 36
• 3 large eggs
• 3/4 cup whole milk, homogenized
• 1/4 cup whipping cream
• 1/4 cup sour cream (low fat is okay also)
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 4 cups all-purpose flour

Recipe

• 1 in a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
• 2 add baking powder and blend until incorporated.
• 3 add flour one cup at a time and whisk well the first two cups.
• 4 add the third cup and now mix using a large plastic spoon or a wooden spoon.
• 5 add the fourth cup and continue mixing with a spoon.
• 6 at this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
• 7 knead the dough until it becomes smooth and shiny.
• 8 if the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
• 9 break dough off into chunks and roll between your hands to the size of a golf ball.
• 10 on a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
• 11 using a heavy rolling pin, (i prefer a marble rolling pin), start to roll out the dough.
• 12 as you are rolling, the dough should stick to the rolling pin.
• 13 when this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
• 14 place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
• 15 very lightly, dust the top surface only with a bit of flour.
• 16 start rolling again, roll back and forth, then side to side to try and keep the dough round.
• 17 the dough should now be sticking to the rolling surface and not onto the rolling pin.
• 18 you will note that the dough does not "snap" back to a smaller round.
• 19 should this happen, just re-roll again.
• 20 when finished rolling, the dough should be about 1/16-inch in thickness.
• 21 open the mini form (photo above) and rub the surface with some flour, this will prevent the dough from sticking to the mini form.
• 22 place the rolled dough over the mini form and make sure that the dough is well over the edges of the mini form.
• 23 place about 1 heaping tablespoon of your choice of filling in the center of the dough.
• 24 pick the mini form up and close it slightly.
• 25 if necessary, push the filling down just a bit.
• 26 now fold the mini form completely shut and press tightly.
• 27 hold the mini form closed and remove excess dough with your thumb or finger. this helps seal the edges of the dough.
• 28 use the excess dough to form more dough balls.
• 29 open the mini form and the perogi should drop out easily.
• 30 set perogi aside until you prepare more.
• 31 continue to make perogies with the remaining dough.
• 32 you can use whatever size of mini form that you desire, the 3 1/4" or 4". five and 6" mini forms are also available.
• 33 cooking instructions.
• 34 in a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
• 35 add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
• 36 gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
• 37 cook, uncovered for 2 to 3 minutes or until perogies float to the surface.
• 38 remove with a slotted spoon into a bowl.
• 39 the perogies may be eaten immediately with some butter or margarine, a dollop of sour cream and a sprinkling of chopped green onions or chives.
• 40 the amount of perogies may vary depending on the size of mini form you are using.
• 41 if desired, preheat a frying pan to medium-high heat, add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil.
• 42 add some finely chopped onions to the frying pan and sauté for 2 minutes.
• 43 now add the perogies, cover and lightly fry until they are lightly browned on both sides, turning once.
• 44 serve immediately with more butter if desired, a dollop of sour cream, chopped green onions or chives and even some cooked chopped bacon bits.
• 45 these perogies freeze well.
• 46 after the perogies are boiled, place them on a cookie sheet (absorb any water with paper towels).
• 47 place sheet in freezer for at least 2 hours until perogies are frozen.
• 48 place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer.
• 49 the perogies will last from 6 months to 1 year when frozen.