Robyn's Perogie Dough

1. 1

   Warm milk slightly in the microwave.

2. 2

   THIS is the secret to perfect dough.

3. 3

   Add melted butter to the milk.

4. 4

   Stir in the sugar and salt.

5. 5

   Beat the egg and add.

6. 6

   Pour in the flour and mix well.

7. 7

   Knead slightly, or put all ingredients in the bread machine on 'dough' setting.

8. 8

   Roll out thinly and cut in circles.

9. 9

   Place a teaspoon (or tablespoon) of chosen filling (I use mashed potatoes, but you can add cheese, onion and diced bacon as well) in the middle of the circle.

10. 10

    Pinch together.

11. 11

    Crimp with a fork.

12. 12

    Drop into boiling salted water.

13. 13

    Perogie is cooked when it rises to the surface.

14. 14

    Spoon onto plates and freeze separately, or if eating right away, fry up onions (diced) and chopped bacon -- add perogies.

15. 15

    Cook over medium heat, turning when golden brown.

16. 16

    Serve with yogurt or sour cream and bacon bits.

17. 17

    ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.