Perogy dough

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.


3 1/4 cups flour, plus some for rolling

1 teaspoon salt

1 egg

2 tablespoons oil

1 cup water


For perogy dough, in large mixing bowl or stand mixer with paddle attachment, place flour and salt. Add egg, and water and knead by hand or by mixer for a few minutes until dough is smooth and elastic. Wrap in plastic and rest in the refrigerator for 1 hour, or overnight.

Note: Make multiple batches of the dough. Perogies can be frozen: boil; place on a baking sheet and freeze; once frozen, remove from baking sheet and store in plastic bags.