Perogie dough

Cutting the pasta

One batch makes 36 perogies


  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 egg
  • 3/4 cup water
  • 2 tbsp vegetable oil


Add all ingredients to food processor and pulse,  adding water a bit at a time until a dough forms. Turn out onto a floured surface and knead a few times until smooth. Cover the dough and let it rest for 30 minutes before rolling and cutting it into rounds.

Printable Recipe


  1. Apple, cabbage and cheddar perogies | Soph n' Stuff - March 25, 2013

    […] Perogie dough […]

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