This recipe is fabulous, but for those out there unfamiliar with Pierogi, they can be stuffed with precooked ground meat (typically beef)& onions, cabbage, sauerkraut, mushrooms, spinach, sweet cheese and even jelly for desserts (boil then fry, top with a little powdered sugar, mmmmm). The key is for the filling to be as dry as possible to avoid "soaking" the dough and as the author mentions, freezing before cooking. My favorite topping is a mix of bacon onion and mushroom for the dinner version, and the kraut and meat ones are terrific in beet soup (Barszcz).
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This recipe is fabulous, but for those out there unfamiliar with Pierogi, they can be stuffed...