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Pierogie Dough
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Chucks Collection

  • 2 large eggs plus 1 egg yolk
  • 2 tsp (10 ml). salt
  • 2 tbsp (30 ml) oil
  • 2 cups (475 ml) sour cream
  • 4-1/2 cups (1050 ml) flour
  • Beat eggs,yolk and oil until blended.
  • Add sour cream, blend well.
  • Add salt and flour, mix until it forms a ball.
  • Knead about 2 minutes.
  • Refrigerate, covered, for an hour.
  • Roll out, very thin, on a floured board.
  • Fill as desired.
  • Boil in a large pot with 1 tbsp (15 ml) oil, for about 8 to 10 minutes at a slow boil (not a rolling boil).
  • Stir gently.
Happen to find this a few weeks ago. Don't really know why I saved it. Hope this will work for you.

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