Perogy Dough

Jeff absolutely loves these perogies. Sadly, they are a rare commodity around our farm since it is a bit time consuming to make these little guys. 

2 cups Partially Sifted Flour
½ tsp salt
1 egg
½ cup sour cream
¼ cup butter softened, cubed

Knead the ingredients together just until mixed – you don’t want the dough to get tough! Refrigerate for 20 – 30 minutes before rolling out the dough. Roll the dough out on a slightly floured surface and use whatever is handy to cut circles – a can, a cup, a cookie cutter… Fill with your favourite filling, such as mashed potatoes with cheddar and chives. Wet the edges of the dough and seal with a fork. Boil the perogies until they float and enjoy with a dollop of sour cream or freeze for another day.