My biggest problem with this recipe was that I had to throw away my first batch of dough (it turned into an exploding runny mess with the four cups of flour) and when I remade the dough, I wound up having to use something like seven and a half cups of flour to make it pull away from the sides. Don't get me wrong - I know that humid weather can make some difference - but it hasn't really been that humid here and doubling the flour is a lot more of a difference than I've ever had to do before! And I consider myself a pretty experienced baker. The filling, as people suggested, erred on the side of bland. IMHO, you should season the meat as you cook it, and make sure you break it all up into small pieces! I didn't have quite enough dill, but it wouldn't have made that much of a difference, I think. Also added some fried cabbage and garlic and a boiled egg. I should have added even more cabbage for a little sweetness. Threw in some oil so the filling wouldn't be so dry, but next time I think I'd add some tomato paste.
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My biggest problem with this recipe was that I had to throw away my first batch of dough (it...