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Pierogi (Polish Dumplings)
The dough is certainly more of a dumpling. The size looks like a normal pierogi until they boil. They are the largest pierogis I've ever seen. Be sure to stuff enough filling inside, wetting and sealing the edges as you go. I would add more salt to this recipe, and when you fry them, add some fresh bacon bits. The flavour will set into the dough. Yum!! Also, since pierogis are always such an undertaking, I would double the recipe. You can freeze some for later.
10 users found this review helpful
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Reviewed On:
Feb. 26, 2009
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