Perogies Recipe
topped with sour cream, corned beef, sauerkraut
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Ingredients
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Dough Ingredients
Method
Preparation Directions
- 1
Make the Dough
In a large bowl, combine flour and salt. Make a well in the center, add the egg and water, and mix until a dough forms. Knead on a floured surface until smooth. Cover with a cloth and let it rest for 30 minutes.
- 2
- 3
Fill the Perogies
Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles using a cookie cutter. Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape, sealing the edges with your fingers or a fork.
- 4
Cook the Perogies
Bring a large pot of salted water to a boil. Drop perogies in batches and cook until they float to the top, about 3-5 minutes. Remove with a slotted spoon and drain.
- 5
Serve
Top with sour cream and serve with additional corned beef and sauerkraut.
