Perogies with sour cream dough

Vegetarian and vegan recipes: mains, sides, appetizers, desserts and more from the Gill Family to yours. You’ll always be stuffed when you eat at the Gill’s. Fluffy, soft dumplings, floating atop a steaming bowl of soup or stew, make a satisfying and filling meal on a cold winter day. The fluffy, soft dumplings are perogies with sour cream dough referred to as Dough Boys and are served with soups, stews or even with a cooked dinner.

Just the other day my daughter-in-law, Vicki, was telling me how much she liked Dough Boys with her soup but she didn’t know how to make them. Of course, I told her they were easy to make. Easy to make right and just as easy to make wrong! The secret to fluffy dumplings is in the mixing and in the cooking. Mix very gently, just enough to bring the ingredients together. Over-mixing will produce a tough dumpling. When cooking make sure you keep the pot covered and never peek, not even once, while they are simmering.

Lifting the lid will produce a sticky, gluey dumpling. I find making the Dough Boys about 20 minutes before the soup or stew is finished cooking ensures the vegetables will not become mushy. I usually add them around the same time I add the potatoes or any frozen vegetables, if using. Printable recipe at bottom of post.