This easy-to-handle dough is the result of a lot of testing in the ANNA kitchen. Re-rolling the scraps more than once is not recommended– overworking toughens the dough.
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Prep Time
  • 24 perogiesServings

Ingredients

  • 3 1/4 cups flour, plus some for rolling
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoons oil
  • 1 cup water

Preparation

For perogy dough, in large mixing bowl or stand mixer with paddle attachment, place flour and salt. Add egg, and water and knead by hand or by mixer for a few minutes until dough is smooth and elastic. Wrap in plastic and rest in the refrigerator for 1 hour, or overnight.

Note: Make multiple batches of the dough. Perogies can be frozen: boil; place on a baking sheet and freeze; once frozen, remove from baking sheet and store in plastic bags.