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Pierogi (Polish Dumplings)

Reviewed: Dec. 21, 2010
I tried this recipe and it was very sticky, the dough was tough to work with but adding extra flour in the rolling/resting process helped. Once cooked, I noticed the dough had more of a bite (tougher). I will NOT use this recipe again. I also made a different batch (different recipe) of dough that does not use sour cream and calls for only one egg which came out much better and was easier to work with. Once cooked, this dough was smoother and perfect. Direct from my Polish niece.
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