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Pierogi (Polish Dumplings)

Reviewed: Apr. 10, 2010
I was disappointed with this recipe and surprised by all of its 4- and 5-star reviews. First, the dough was extremely sticky. Although I am skeptical of recipe testers who alter recipes then review them, I absolutely had to add more flour than the recipe called for in order for the dough to be workable. I ended up adding a whole extra cup of flour and still needed more to flour my surface and rolling pin. (The humidity level here is 59% today in the VI where I work with windows open, that may have had an effect?). I made both the dough and the potato mixture in advance and let them refrigerate for a few hours before rolling the dough and assembling. After boiling my first batch for about five minutes, the edges were still uncooked. I do not agree with the recipe's suggestion to roll the dough to 1/2"-1/8". A half inch is WAY too thick. I would suggest rolling to 1/8" or less so that the dumpling cooks evenly. I did taste at this point and the pierogi did taste good (except for the edge), but for more flavor, I decided to saute them in a bit of butter with sliced onions. The fillings were very good. Next time I will try a different dough recipe and make it in the bread machine, then make sure to roll the dough thinner.
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