Perogy Dough
Whether you call them perogies, pierogi, pyrohy, varenyky, pedaheh, or verenika, my version of perogy dough will meet your all your dumpling needs.
Servings: 35
Calories: 48kcal
Ingredients
- 3 - 3½ cups flour
- ½ cup milk room temperature
- ½ cup water room temperature
- 2 tbsp butter melted
- 2 tbsp sour cream
- ½ tsp baking powder
- 1 tsp sea salt
Instructions
- Add 3 cups of flour and remaining ingredients to a stand mixer bowl or large bowl if you are kneading by hand.
- If you are using a stand mixer, affix the dough hook attachment and mix the dough on low speed until just combined. If you are mixing the dough by hand, use a wooden spoon to mix until you reach a wet, shaggy, mostly combined dough.
- If you are using a stand mixer, up the speed a couple notches and knead the dough until it has mostly pulled away from the side of the bowl mostly and looks smooth, or about 5 minutes. If you are mixing the dough by hand, dust the counter with flour and turn the dough onto the counter and knead until smooth, about 15 minutes. A bench scraper would be helpful if you are kneading by hand. If the dough is very sticky, add in up to a further 1/2 cup flour as you knead. The dough will be soft.
- Wrap the dough in plastic wrap and refrigerate at least 2 hours or overnight before rolling out.