perogy dough
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 8 cups | Flour (2L) |
| 4 teaspoons | Salt (20ml) |
| 1½ cup | Milk (375ml) |
| 1⅓ cup | Sour cream (325ml) |
| 2 | Eggs |
Canadian Living, December 1996. In large bowl, stir flour with salt. Whisk together milk, sour cream and eggs; stir into dry ingredients just until soft shaggy dough forms. Turn out onto lightly floured surface; knead for about one minute or just until smooth. Divide into quarters; wrap each in plastic wrap and let rest for 20 minutes. Makes enough dough for about 7½ dozen perogies.
Posted to MC-Recipe Digest V1 #374, by Peg Baldassari <75402.3465@...> on 15 Jan 97.
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