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• 2 Cups of Boiling Water
  (I substitute with Boiling Potato Water)
• 2 Cups Cold Milk
• 1 Cup Canola Oil
• 1 Tsp Salt
• 10 Cups of Sifted Hockley Valley Spelt Flour



• Mix in a food processor or Bosch Universal style mixer.
• Mix for a while so that the dough is soft and pliable.
• I like to let my dough cool covered for an hour in the fridge, 
  and then roll out the dough to about a 1/8 of an inch thickness.
• I use a floured pint glass as my cutter.
• You can also purchase pierogi presses to make it easier.
• This recipe will make 188 pierogi's and can be cut in half
  to make 90 pierogi's.
• Choose which ever filling you prefer and have fun!