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Perogies (1) - Dough

potatoes

8 cups all purpose flour
4 teaspoons salt
1-1/2 cups milk
1-1/3 cups sour cream
2 eggs

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 onto lightly floured surface; knead for about 1 minute or just until smooth. Divide into quarters; wrap each in plastic wrap and let rest for 20 minutes

Contributor: Canadian Living Magazine (December, 1996)

Yield: 7-1/2 dozen

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