Instructions: In large bowl, stir flour with salt. Whisk together milk, sour cream and eggs; stir into dry ingredients just until soft shaggy dough forms. Turn out onto lightly floured surface; knead for about one minute or just until smooth. Divide into quarters; wrap each in plastic wrap and let rest for 20 minutes.

Makes enough dough for about 7 1/2 dozen perogies.

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