I tried making these yesterday but used my own fillings.The dough worked perfectly.They were so good.If I have a complaint it would be that we almost ate them all in one sitting.I saw a kind of negative review.You can eat pierogies just blanched like that.They're going to be kind of gooey like that.To me they're not done at that point.My grandmother always sauteed hers in butter until they were nice and golden brown on the outside.

This is my first recipe ssubmission.It won't let me edit the recipe at this point.The flour measurement is 3 heaping tablespoons.If your going to measure it's probably more like 5 Tbs.It's not a big deal, the soup will just be a little thinner with less flour in the roux.It was also pointed out to me that I wasn't clear enough about the main ingredient.The potatoes are prebaked, they are already cooked.I assumed Baked was straight forward enough,but I don't want any confusion.I didn't include it in the prep time because you can do that at your convience,multi task it in while your working on the soup or use left over baked potatoes. Once again feel free to change it up any way you like.Adjust it to your taste.