Pierogi Dough Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Oct. 2, 2003
This recipe is really simple and great that you can make it two hours ahead. The only thing I had to do different is to use 3 1/2 cups of flour; I used unbleached flour.
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Reviewed: Aug. 16, 2003
Simple and easy. Tasted great with the potato and cheese filling.
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Reviewed: Jul. 23, 2003
I've been treyting to make a good pierogi dough for years and this is the first one that worked out great. Followed the directions explicitly including waiting the 2 hours before I rolled it out. I filled it with a homemade recipe of ravioli filling made with fat free cottage cheese and both my wife and myself were very impressed with the whole thing. Thank you so much.
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Cooking Level: Intermediate

Home Town: Haverhill, Massachusetts, USA
Living In: Center Conway, New Hampshire, USA

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Reviewed: Sep. 26, 2002
The dough came out great, easy to work with and to roll out. The Pierogi dough did not fall apart when I boiled the pierogis as well. I highly recommend this dough - my wife could not stop talking about my homemade Pierogis!!
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Displaying results 51-54 (of 54) reviews

 
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