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Add a photoThis has got to be the easiest dough for perogies I have ever used. When I roll it out...it stays rolled out. No snapping back to smack me, it just behaves. The finished product is so delicious, too!
I have found that letting it rest in the fridge over night is best, so I make the dough and fillings up the evening before and then forget about it until all the guys are off to school/work the next morning. Then Mama gets to play...LOOK out!
Ingredients
- 3 cups all purpose flour
- 1/2 cup butter or margarine, softened
- 1 egg
- 1 cup dry curd cottage cheese
- 3/4 cup milk
- dash salt
Directions
- Measure your 3 cups flour into a large bowl.
- Put all the remaining ingredients except the salt, into the bowl of a food processor or blender. While blending on "pulse" add the dash of salt. Blend until smooth. Pour this over the 3 cups flour. Mix and knead well. Cover with plastic wrap, but do not let plastic touch the dough. This is critical, according to my late husband's mother (Ukranian genius cook). Chill overnight.
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