Ingredients Dough 1 Cup Water 1/2 Cup Milk or Sour Cream 1 Tsp Salt 3 1/4 Cups Isis Biodynamic® Whole Wheat Flour Divided 1/4 Cup Vegetable Oil Potatoes 5 Large Potatoes 1/2 Tsp Salt and Pepper 1 Tbsp Cream Cheese 2 Tbsp Butter Units: MetricUS Imperial

Course Dinner

Instructions

1. In a bowl mix together the water and milk or sour cream.
2. In a separate bowl mix together 2 1/2 cups of flour and salt.
3. Combine the milk and water mix with the flour and mix until combined.
4. Add in the olive oil and up to 1/2 cup additional flour and mix to form a roll-able dough.
5. Knead the dough for 3-5 minutes with your hands or in a stand mixer. Roll the dough until very thin and cut out your circles.
6. When you are done cutting the dough, put a pot of water on the stove over medium high heat.
7. Add your potatoes and cook 15-20 minutes or until tender.
8. When done, add 1/2 teaspoon salt and pepper to the pot along with 1 tablespoon of cream cheese and 2 tablespoons of butter.
9. Mash until well combined. Take a teaspoon of the potato mix and place it in the center of each circle. Fold over one half of the circle to create a half moon shape and pinch the edges closed to seal in the mixture.
10. To cook, bring a pot of water to boil and add the perogies. Cook 3-5 minutes or until they begin to float to the top.
11. Serve with a sauce of your choice.

Recipe notes

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