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Pierogie Dough
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Serves/Makes:4 dozen

  • 2 large eggs and l egg yolk
  • 2 tbsp (30 ml) oil
  • 2 tsp (10 ml). salt
  • 2 cups (475 ml) sour cream
  • 4-1/2 cups (1050 ml) flour
  • Beat eggs/yolk and oil with whisk until well blended.
  • Add sour cream; blend thoroughly together.
  • Add flour/salt and mix until well blended to form a ball.
  • Knead 1 minute or so.
  • Refrigerate, covered, for an hour.
  • Roll out on floured board until very thin.
  • Or use a pasta machine and run it through until thin.
  • Boil pierogi's in large pot (do not overcrowd) with 1 tbsp (15 ml) oil in the water for about 8-10 minutes. It should be a slow boil not on "high" and a rolling boil.
  • Stir gently.
My grandparents on both sides of my family are from Poland and this is the recipe they have always used. My husband is Italian and I use this all the time to make ravioli's; his family changed to this recipe many years ago and still use it.

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