My son and I made this recipe yesterday and followed it exactly. We found the dough easy to work with and had no trouble at all except with the sheets sticking together. I suggest letting them cure a little individually before dusting with flour and stacking. Instead of making squares, we used a 3 1/2" circle cutter to make rounds and made potato, onion, and cheddar perogies. Any scraps I deep-fried and drizzled with honey and sprinkled with powdered sugar for a sweet snack. I had no wasted dough. Personally this is the recipe I'll use to make ravioli, dumplings, eggrolls, and perogies from now on. It is very versatile and easy to make.
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My son and I made this recipe yesterday and followed it exactly. We found the dough easy to...