Recipe - Perogy Dough

8 cup Flour (2L)
4 teaspoon Salt (20ml)
1 One half cup Milk (375ml)
1 1/3 cup Sour cream (325ml)
2 Eggs

Canadian Living, December 1996.

In large bowl, stir flour with salt. Whisk together milk, sour cream and
eggs; stir into dry ingredients just until soft shaggy dough forms. Turn
out onto lightly floured surface; knead for about one minute or just until
smooth. Divide into quarters; wrap each in plastic wrap and let rest for 20
minutes. Makes enough dough for about 7 One half dozen perogies.

Posted to MCRecipe Digest V1 #374, by Peg Baldassari
75402.3465@compuserve.com on 15 Jan 97.