Grandma Clark's Perogie Dough

4 cups flour

1 1/2 tsp. salt

1 tsp. baking powder

3 eggs - 2 whole, 1 yoke of third (or 3/4 cup of egg whites)

1/2 cup sour cream

1/2 cup warm milk (just a little warm)

1. Mix dry ingredients together, then add sour cream and mix with pastry blender, then add eggs and milk and mix together with spoon. Then use hand to mix together. Knead on table, adding flour until elasticity and stickiness is gone. Put in bowl and cover until ready to use.

2. Take a little of the dough (size of tennis ball) and roll it out to about an eighth of an inch thick. Roll filling and put on sticky side and pinch together. Use flour to dip edges in and continue to pinch until sealed.

3. Drop in on rolling boil, then wait for it to boil slowly again, put cover on and start timing for 10 minutes - bring down to medium.

4. Let cool, then put on pizza pan in single rows, not touching too much, wax paper on top, then another row, etc. Put in freezer. Make sure they are frozen then put in zip-lock bags with labels.