Tested till perfect Savoury Perogy Dough
Savoury Perogy Dough
Photography by Matthew Kimura

Savoury Perogy Dough

Makes enough for 36 perogies

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: March 2011

Recipe4 out of 5 based on 65 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1 batch


  • 3 cups 3cupsall-purpose flour
  • 1 tsp 1tspsalt
  • 1 1eggeggs
  • 3/4 cup 3/4cupwater, (approx)
  • 2 tbsp 2tbspvegetable oil
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In bowl, whisk flour with salt.

Whisk together egg, water and oil; stir into flour mixture, adding up to 2 tbsp more water if needed to make soft but not sticky dough.

Turn out onto lightly floured surface; knead until smooth, about 10 times. Halve dough; cover with plastic wrap or damp towel and let rest for 20 minutes.

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