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Does anyone have a perogie dough recipe that has potato flakes as an ingredient in the dough? My mom used to use this in her dough and it was really nice to work with. Sadly my mom passed away and I can't find the recipe.

Since I like perogies, and know that there are likely lots of recipies out there for different doughs and fillings, I would do a search to see what I could come up with as far as using potatoe flakes in the dough. I was surprised that there was slim pickings as far as what I was looking for, but found one recipie. It was called Ukranian Perogie dough, and called for; eight cups flour, 1/2 cup of potatoe flakes premixed with warm water, 2 eggs, and 1 teaspoon salt, and to add water to get it to a silky texture.  
This is not something that I have tried, but found it on a blog, amidst many comments on using potatoe flakes in the fillings.  
Hope this is of some help.

2 1/2 c. Flour  
3/4 c. Warm water  
1 well beaten egg  
1/2 tsp. Salt  
2 tsp. Oil  
Mix water,oil and egg. Sift flour and add salt. Add liquid and mix well.  
Let stand for at least 1 hr or over night.  
(I double this recipe and it makes approx 4 to 5 dozen, depending on the size of your pyroghy)  
Good luck!

I use the water from the boiled potatoes instead of just regular water for the dough

the dough was made with flour and sour creme, I have never had a more tender perogy. Sadly this lady has passed and I never learned her technique.

Makes the dough very pliable. I would definite try this!

daisychain said "the dough was made with flour and sour creme, I have never had a more tender perogy. Sadly this lady has passed and I never learned her technique. "

I make mine this way all the time now. After I tried with the sour cream I will never go back, I even strayed away from my Baba''''s receipe for this alternative :/  
 
Ingredients  
+4 1/2 cups all-purpose flour  
+2 teaspoons salt  
+2 tablespoons butter, melted  
+2 cups sour cream  
+2 eggs  
+1 egg yolk  
+2 tablespoons vegetable oil  
 
Edited by Whoknows123, 2017-11-21 10:34:27

Be careful with potato water and flakes. If you use too much they will come apart when you boil. I have made perogies for years and use about 1/2 cup sour cream with a 5 or 6 cups of flour recipe and my dough is easy to work with as well as super tender. Some advice I like to share is to work the dough as little as possible and use very warm-hot water when you make the dough. The more you work the tougher they get.

Whoknows123 said "    daisychain said "the dough was made with flour and sour creme, I have never had a more tender perogy. Sadly this lady has passed and I never learned her technique. " I make mine this way all the time now. After I tried with the sour cream I will never go back, I even strayed away from my Baba''''s receipe for this alternative :/     Ingredients   +4 1/2 cups all-purpose flour   +2 teaspoons salt   +2 tablespoons butter, melted   +2 cups sour cream   +2 eggs   +1 egg yolk   +2 tablespoons vegetable oil     Edited by Whoknows123, 2017-11-21 10:34:27"

How many lbs potatoes to use for this amount of dough? Thanks.

hisluvmonkey said "    Whoknows123 said "    daisychain said "the dough was made with flour and sour creme, I have never had a more tender perogy. Sadly this lady has passed and I never learned her technique. " I make mine this way all the time now. After I tried with the sour cream I will never go back, I even strayed away from my Baba''''s receipe for this alternative :/     Ingredients   +4 1/2 cups all-purpose flour   +2 teaspoons salt   +2 tablespoons butter, melted   +2 cups sour cream   +2 eggs   +1 egg yolk   +2 tablespoons vegetable oil     Edited by Whoknows123, 2017-11-21 10:34:27" How many lbs potatoes to use for this amount of dough? Thanks. "

Not sure LB wise, I usually peel about 10 good sized potatoes. usually makes about 6 dozen perogies or so