When you made these perogies did you let your dough rest for about an hour. I do not roll out my dough into circles. Then you reroll and it gets tough. My recipe dough never is tough, soft and easy to work . My take a piece of dough, roll it into a rope and cut pieces about 1/2 inch thick. Roll each one out put filling in. Never have any dough scraps to reuse.
MY DOUGH RECIPE IS
INGREDIANTS :
6 cups all purpose flour
1 teaspoon salt
1 cup butter or margarine room temperature
2 eggs
4 tablespoons full fat sour cream or plain Greek yogurt
1 +1/2 cups potato water room temperature
In a bowl mix flour, salt and butter until crumbly like for pie dough.
DESCRIPTION :
Beat eggs, Add sour cream, mix until smooth and then add water. Stir altogether. Pour this mixture over flour mix until combined and dough is smooth and then cover and let rest on the counter for 1 hour before using . DO NOT KNEAD THIS DOUGH JUST MIX WELL TO COMBINE ALL INGREDIENTS. If you roll out dough and cut with cutter, leave all the dough bits and reroll at the end. The more flour you did when rolling ,dough gets tough. The way I do mine, the dough is always soft. Try this recipe and you will enjoy it as I have had loads of requests for it and the only one that I use. IF YOU USE A MIXER, USE THE LOWEST SPEED AND MIX UNTIL AL L INGREDIENTS ARE COMBINED AND DOUGH IS SMOOTH. DO NOT OVERWORK THIS DOUGH AS WHEN YOU GO TO ROLL IT OUT IT WILL SHRINK.
