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Pierogi (Polish Dumplings)

Reviewed: Oct. 22, 2009
Results were delicious, but the time needed to make this was way off, or I did something drastically wrong. It took me more than 3 hours to complete this recipe. Recipe yielded 45 chinese-dumpling sized pierogi dumplings. Here is my approximate time breakdown: 30 minutes for the mashed potato filling (including boiling the water and cooking the potatoes), 5-6 minutes for the sauerkraut filling, 2 hrs for the dough, 30 minutes for rolling, cutting and assembly, and finally, 15-20 minutes for boiling. Suggestions - make when you have left over mashed potatoes on hand, and modify the dough recipe. Use either 1/4-1/2c more flour, or only 2 eggs. Dough was way too wet and took forever (almost 2 hours) to knead into a stretchy dough-like texture.
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