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Pierogi (Polish Dumplings)

Reviewed: Feb. 23, 2012
Thank you, this is a great recipe. It brings back good memories. The only 2 things I did differently were to use a whole milk organic plain yogurt in place of sour cream, and at the end I let them drip dry on a baking rack followed by a shallow pan fry in a cast iron pan to golden brown. When I boiled them, I did not let it boil too vigorously. I think a chunk of feta in the center of the potato filling would be a nice addition. I served them with freshly cracked black pepper, a dollop of the yogurt, and a warm lemon butter sauce. I am also curious to try a smaller version with an apricot filling and vanilla gelato on the side.
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