(re-post)
A local librarian (thank you, Georgia!) told me she makes the best perogie dough using only flour and sour cream.
She was right! I just kept adding a bit of sour cream to some flour until I had a hunk of dough which I kneaded a bit. It rolled out easily with a bit of elasticity (dough with egg in it snaps back and needs some stern rolling to expand) and then could be cut into rounds which folded nicely around a mixture of mashed potato and cheddar cheese, sealed by moistening with water on the edges and then boiled in water until the perogies rose to the surface and bounced around a few times. You don't have to be Polish or Ukranian to know how many bounces - but it helps.
Here are the perogies which did not get immediately boiled and eaten but put on a cookie sheet in the freezer until frozen and then sealed in a zip lock bag. They then can be boiled as above or put frozen into a frying pan with some butter.
The richness of the dough got me wondering .....
.... how it would work to make pasta ... dum de dum de dum ..........
... de dum .... de dum ...
They looked fine.
I think I am being overly optimistic about the flavour - almost anything tastes good covered by tomatoes and garlic and mushrooms gently sauted in a zest of olive oil smattered with some fine cheese- and I would have to compare to pasta made with egg which - in my experience (thank you Cristina!) could almost be eaten raw.
The texture was nice; I would do the noodles thinner next time no matter what the dough: that was the first time I used a pasta machine to roll and cut them; sure beats a rolling pin and a pizza cutter!
Next I tried using the dough for a galette - apple and fig.
Nope. Maybe if I rolled it much thinner and baked it less but - likely would still have been - nope.
Definitely yes for perogies, again!
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