Perogie Dough

Submitted by: Aimée Marie Kenyon

Serves: 36 servings

Preparation time:
Cooking time:

Dietary guidance: v 

Ingredients

3 large eggs
3/4 cup whole milk, homogenized
1/4 cup whipping cream
1/4 cup sour cream (low fat is okay also)
3/4 teaspoon salt
1 1/2 teaspoons baking powder
4 cups all-purpose flour

Method

In a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
Add baking powder and blend until incorporated.
Add flour one cup at a time and whisk well the first two cups.
Add the third cup and now mix using a large plastic spoon or a wooden spoon.
Add the fourth cup and continue mixing with a spoon.
At this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
Knead the dough until it becomes smooth and shiny.
If the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
Break dough off into chunks and roll between your hands to the size of a golf ball.
On a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
Using a heavy rolling pin, (I prefer a marble rolling pin), start to roll out the dough.
As you are rolling, the dough should stick to the rolling pin.
When this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
Place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
Very lightly, dust the top surface ONLY with a bit of flour.
Start rolling again, roll back and forth, then side to side to try and keep the dough round.
The dough should now be sticking to the rolling surface and not onto the rolling pin.
You will note that the dough does not "snap" back to a smaller round.
Should this happen, just re-roll again.
When finished rolling, the dough should be about 1/16-inch in thickness.
Open the Mini Form and rub the surface with some flour, this will prevent the dough from sticking.
Place the rolled dough over the Mini Form and make sure that the dough is well over the edges of the Mini Form.
Place about 1 heaping tablespoon of your choice of filling in the center of the dough.
Pick the Mini Form up and close it slightly.
If necessary, push the filling down just a bit.
Now fold the Mini Form completely shut and press tightly.
Hold the mini form closed and remove excess dough with your thumb or finger if desired.
This helps seal the edges of the dough.
Use the excess dough to form other dough balls.
Open the Mini Form and the perogi should drop out easily.
Set perogi aside until you prepare more.
Continue to make perogies with the remaining dough.
You can use whatever size of the Mini Form that you would like to have for the perogies.

COOKING INSTRUCTIONS.
In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
Gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
Cook, uncover

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