Ukrainian perogy dough: 8 cups flour, 1/2 cup instant mashed potato flakes premixed with 2 cups warm tap water, 2 eggs, 1 teaspoon salt. Knead to a silky dough with as much additional water necessary following above steps. Filling: all savoury fillings include sauteed onions. Flavour much better. I prefer sauteed chopped wild or cremini mushrooms. Satueed sauerkraut also excellent. Make sure you add a tablespoon of flour after all visible liquid is evaporated in sauteeing on low heat, to prevent diasters in the dough. For fried, boil them first. They absorb a lot less frying grease. Freeze cooked perogies after cooling on bakers parchment on cookie sheets in one layer. After frozen solid, toss into zipping bags for storage. They can be put into frying pan straight from freezer to reheat.

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