This recipe WORKS. The measurements are spot on, and the dough was the easiest to work with! I halved it and came out with 40 good sized perogies. I changed the filling to suit my tastes, adding a whole head of garlic and two tablespoons of dehydrated onion flakes to the boiling water for the potatoes, as well as a good bit of sea salt. When drained, I mashed the garlic and onion right in. I also added a bit of chopped fresh dill for bright flavor and color. I made the filling ahead so that it was room temp. when I assembled. I plan to boil them until they rise to the top, then fry them with onions in butter and serve with sour cream and chopped green onions. TIP: To close the rounds, wet the tip of your index finger, then moisten HALF of the circle only, then fold over and pinch with thumb and middle finger (your wet index finger will make it soggy...wet on wet or dry on dry doesn't work when it comes to dough). I was surprised how easy this recipe was, even though it was time consuming. Well worth it! You won't be sorry you tried this recipe! Thanks so much for a morning of (successful!) fun! (Edit: after getting rave reviews from everyone, I just had to come back and say how fabulous these tasted! One word: YUM!)
Was this review helpful?
26 users found this review helpful
This recipe WORKS. The measurements are spot on, and the dough was the easiest to work with!...