Not the way I was taught to make perogies by my Ukrainian Baba. No need for butter, oil, egg, and too much salt. I always cook my perogies thawed. If you pinched them closed properly, they won't burst on boiling. Use a small juice glass to cut. The dough is very easy to work with. You can roll the scraps from cutting into your next batch of dough circles. My family recipe is 1 pint sour cream, 1 tsp salt, 3 to 4 cups flour, or as much as you need depending on elevation, humidity, etc. My Baba's recipe is used at a nursing home where my mother lives. The nuns make 2,400 dozen and people line up to buy them.
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Not the way I was taught to make perogies by my Ukrainian Baba. No need for butter, oil, egg,...