Baba Marion's Perogy Dough
Discover the secret to perfectly tender and pliable perogy dough with Baba Marion's Perogy Dough recipe, a cherished family classic that’s been passed down through generations. This easy-to-follow recipe pairs simple pantry staples like all-purpose flour, a touch of salt, and a single egg with the richness of vegetable oil or melted butter and the warmth of just-right water for a dough that’s smooth, elastic, and a dream to work with. Designed to yield expertly formed perogies with flawless texture, this dough is perfect for sealing in your favorite savory or sweet fillings. Whether you're preparing a traditional family feast or stocking up your freezer with homemade goodness, this recipe guarantees success every time. With step-by-step instructions and an emphasis on rest time for the dough, it ensures rolling and shaping are effortless. Elevate your homemade perogy game with Baba Marion's tried-and-true recipe that delivers consistent, delicious results.
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Ingredients
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 2 tablespoons Vegetable oil or melted butter
- 1.25 cups Warm water
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and salt. Mix well to distribute the salt evenly through the flour.
Step 2
Make a well in the center of the flour mixture. Crack the egg into the well and add the vegetable oil or melted butter.
Step 3
Using a fork, whisk the egg and oil together gently, gradually incorporating some of the flour from the edges of the well.
Step 4
Pour the warm water into the mixing bowl a little at a time, stirring continuously to combine. Once the dough begins to come together, switch to using your hands.
Step 5
Knead the dough in the bowl or on a lightly floured surface for 8–10 minutes, until it is smooth and elastic. If the dough feels too sticky, sprinkle in a little extra flour, 1 tablespoon at a time, until it reaches the desired consistency.
Step 6
Cover the dough with a clean, damp kitchen towel or plastic wrap and let it rest for at least 20 minutes. This helps relax the gluten and makes the dough easier to roll.
Step 7
After resting, divide the dough into two or three portions for easier handling. Roll out each portion on a floured surface to about 1/8-inch thickness.
Step 8
Use a round cutter (such as a glass or biscuit cutter) to cut out circles from the rolled-out dough. These circles are now ready to be filled with your choice of perogy filling.
Step 9
Seal the edges of the perogies tightly by pinching them together or crimping with a fork to prevent the filling from leaking during cooking.
Step 10
Your perogies are now ready to be boiled, sautéed, or frozen for future use!
Nutrition Facts
| Serving size | (356g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 98.6 |
| Total Fat 7.8g | 0% |
| Saturated Fat 2.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 109.2mg | 0% |
| Total Carbohydrate 0.5g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0.1g | |
| Protein 6.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 25.8mg | 0% |
| Iron 0.9mg | 0% |
| Potassium 70.6mg | 0% |
Source of Calories