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Babaci's Potato Pierogi

Reviewed: Oct. 23, 2010
I agree with MDASIL. I am thired generation urkanian, this recipe needs the farmers cheese, if you are unwilling to spend the money, lowfat ricotta cheese. Also yukon potatoes hold too much water you need a starch white potatoe the recipe then will not make a massive amount of filling to your dough portion. Cream cheese is not necessary. Sour cream; Daisy's is preferred. White or yellow cooking onions carmelized make the difference. To taste their is no specific. Refrain from pan frying with oil a small amount of margain with simply infuse all flavors. For sealing use a small dap of water on your finger. Rim it and pinch accordingly. The prep time is absolutely unreal, you must not to a beginner to recieve such a time. I have 500 done in a days time. Half are in prep for the holiday season, half are prepped for storing. If storing do not cook.
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