Deborah Welgoss Recipe Reviews (Pg. 1) - Allrecipes.com (11673320)

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Potato and Cheese Pierogi

Reviewed: Jan. 26, 2010
A FEW more TIPS, yes this is the basic recipe that works well. Do not over-work the dough or it will become tougher. Put dough in the refrigerator for about a 1/2hr. and it will not be as difficult to roll out as the elasticity will decrease. It should be served by melting butter or margerine and saute with onions, pour over pierogi before serving with sour cream on the side (or fry them for a a few minutes to get a slightly browned crust). Filling can also be drained cottage cheese or farmer cheese (which is better), sweet or sour cabbage, mushrooms/sauteed/w/butter or apricot or plum filling (more of a dessert) If edges don't seal properly, apply a little water to the edge with your finger, a good seal is necessary. Dough should be as thin as possible, not like ravioli!
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