That may still be true. But alas, this is not what all people want in a dough. Some appreciate a wonderful crispiness to their perogies. I have found that usually crispy perogies mean a tough, overly chewy dough - less than delightful.
However, I got a recipe from S, who got it from a friend when said friend had people over for a perogie party of their own. (Perogie bring people together!) I have to say, this recipe solved that entire problem of "crisp on the outside, chewy as gum on the inside". This stuff is juuuuuust right.
It was pretty easy to work with. Rolling it out took a bit more muscle, but the dough stayed together quite well. It was slightly more time consuming to close them, but not by that much. To be completely honest, I don't think these perogies will break apart as my dough will, which gives it another advantage. It was actually a pleasure working with this dough.
(That said, I'll still use my first dough, but not when I want a crispy finish.)
So without further ado, here's the recipe with original instructions:
The Cottage Cheese Perogie Dough
In a blender, blend:
2/3 cup of milk
2 eggs
4 cups of creamed cottage cheese (large container)
1 tsp. of salt
2 Tbsp. of vegetable oil (not olive oil)
Pour blended ingredients into a bowl with 7 cups of flour.
Mix to make dough. You might need more flour to roll out if it is sticky. The dough should be smooth and soft but not sticking to your rolling pin. Dough can be divided up into 4 balls and some frozen for use another time. Make sure you are covered in flour and have dough up to your elbows.
The dough will be better to work with if you make it the night before and keep it in the fridge, or if you make it further in advance and freeze it.
After making the perogies, cook in gently boiling water, not a rolling boil. They are very tender and don’t take long to cook (1 minute). Gently stir to make sure they are not sticking to the bottom of the pot. Scoop them out when they rise to the top and drain in a colander. Then toss in melted butter or margarine. Let cool.
These freeze well and are good pan-fried later without thawing first. You can also bake them on a cookie sheet from the frozen state until they are golden brown and puffed up. They make a good finger food then.
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