Perogy Dough

4 cups flour

5 tbsp duck fat or butter

2 tbsp sour cream

3 whole eggs, beaten

2 tsp salt

1 ½ cups water


Mix all wet ingredients together. Add to flour and salt. Mix and form into a dough. Knead for 5 minutes. Cover and set aside.


Seafood Dumplings

¼ cup chopped pickerel or pike

¼ cup prawns, chopped

1 tsp green onions, chopped\1 tsp red peppers, chopped

Salt and pepper to taste

½ tsp coriander, ground

½ tsp cumin, ground

1 egg white, beaten


Mix all ingredients together. Mix well. Set aside.


Roll out perogie dough and cut them into 3 inch squares. Place ½ tsp of fish mixture into the centre of the dough. Wet the edges with a little water. Pull the sides up making a little purse. Poach the dumplings for about 10 minutes. Serve tossed in a little butter or with your favorite dipping sauce.