(re-post)
A local librarian (thank you, Georgia!) told me she makes the best perogie dough using only flour and sour cream.
She was right! I just kept adding a bit of sour cream to some flour until I had a hunk of dough which I kneaded a bit. It rolled out easily with a bit of elasticity (dough with egg in it snaps back and needs some stern rolling to expand) and then could be cut into rounds which folded nicely around a mixture of mashed potato and cheddar cheese, sealed by moistening with water on the edges and then boiled in water until the perogies rose to the surface and bounced around a few times. You don’t have to be Polish or Ukranian to know how many bounces – but it helps.
Here are the perogies which did not get immediately boiled and eaten but put on a cookie sheet in the freezer until frozen and then sealed in a zip lock bag. They then can be boiled as above or put frozen into a frying pan with some butter.
The richness of the dough got me wondering …..
…. how it would work to make pasta … dum de dum de dum ……….
… de dum …. de dum …
They looked fine.
I think I am being overly optimistic about the flavour – almost anything tastes good covered by tomatoes and garlic and mushrooms gently sauted in a zest of olive oil smattered with some fine cheese- and I would have to compare to pasta made with egg which – in my experience (thank you Cristina!) could almost be eaten raw.
The texture was nice; I would do the noodles thinner next time no matter what the dough: that was the first time I used a pasta machine to roll and cut them; sure beats a rolling pin and a pizza cutter!
Next I tried using the dough for a galette – apple and fig.
Nope. Maybe if I rolled it much thinner and baked it less but – likely would still have been – nope.
Definitely yes for perogies, again!