Dog Ears

This is a family favorite of ours. Dog ears are like an empty perogie and they go by various other names as well. As a newlywed I made this for my new husband and brought them out to the field for him to enjoy. He took one look at the dog ears and started laughing. I couldn't understand what was so funny. He said I had made them waaaaay thicker than they were supposed to be. I'd never made them before, nor had I even eaten them. Thankfully they still tasted pretty good and I didn't let his laughing stop me from making them again...just a little thinner next time. ;)



Dog Ears

• 5 cups of flour


• 1 tsp salt


• 1 tsp baking powder


• 4 tbsp margarine


• 2 eggs, slightly beaten


• 1 3/4 cups milk

Combine the flour, salt and baking powder. Cut in margarine as for pastry. Add eggs and milk, forming a stiff ball of dough. Roll out 1/4 of dough at a time, on floured surface. Cut into 2 1/2 inch triangles.

Drop into boiling water; cook for 5-7 minutes in batches, according to the size of pot.

Scoop one batch out of boiling water with slotted spoon; drain in colander.

Add margarine to keep dog ears from sticking together. I keep them warm by putting them in the oven in a roaster.

We like them best with gravy made from ham drippings and cream. Fried onions and ketchup are the perfect finishing touch. Mmmm...

*This is an extremly large recipe. For our family of 3 I do half a recipe and still have lots of left overs - which of course are welcome!