I used this recipe as a base, & extras from the reviews, also fine minced chives, since I had em in the garden. Instead of the sour cream, I used 0 fat yogurt & half the butter, the other half used in the warming stage. To roll the dough, I cut off small bits, made bals in my palm, flattened them, and ran them through my pasta machine. Much faster. Somebody said the fill was sticky. I used tiny ammounts of butter on my hands, which worked well. Thanks for this flexible recipe, & also for the reviews; else I wouldn't have tried making perogies. They were great.
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I used this recipe as a base, & extras from the reviews, also fine minced chives, since I had...