Perogy Dough Recipe for Pocket Pie Press
If you like to use your 4" pocket pie press for making Ukrainian Perogy (Dumplings) this recipe will work. The addition of cooked potato to the dough makes the dough less elastic allowing for it to be flattened.
Perogy Dough (with Mashed Potatoes)
1 large , potato boiled and beaten with mixer until smooth. – should be one cup of mashed **
1 cup flour
1 large egg
2 tablespoons cooking oil
1 teaspoon salt
Cook the potato in boiling water until soft. Drain well. Using hand beaters mash the potatoes until smooth. Let cool on counter until lukewarm. Measure out 1 cup of mashed potato. Stir in the egg, oil and salt. Add the flour and mix with hands just until it becomes a dough. Do not roll, knead or over mix. Break off pieces about golf ball size and press in your pocket pie press. Place a sheet of plastic wrap over wooden die base. Place golf ball size of perogy dough in center. Cover with 2nd piece of plastic. Close press to flatten dough. Open, peel off plastic . Add tablespoon of chilled potato and cheddar filling - fold and press down. Place in boiling water until they float. Drain. Fry in butter if desired.
- I have let the dough "rest" in fridge overnight and it was even less elastic and formed better. I divided it into 1 1/2" balls of dough and placed in a sealed container overnight.
- *Do not use cold left over potatoes from fridge - they will not get smooth enough*