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Pierogi (Polish Dumplings)

Reviewed: Jan. 5, 2012
This recipe has a perfect dough and a good potato filling. I made my own fillings with different fruits for desert pierogi and a different potato recipe, but the fillings here look good too. My only suggestion is that you flip over the pierogi as they cook in the water, it lets the dough become tougher and seal to itself better. Some reviewers complained that their pierogi leaked or popped open, and having a good seal with proper boiling treatment will help to keep them from breaking open. Like many reviewers, I also pan fry mine for a few moments to brown them after they boil. I will try deep frying them to see how the dough reacts (like many Philadelphia pierogi are made).
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