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Pierogi (Polish Dumplings)

Reviewed: Jan. 4, 2013
This was the most labor intensive food item I've ever attempted to make and it was also an epic failure. I followed the directions for making the dough to the letter. It was the stickiest dough I have ever made. At that point I should have realized that I needed to use at least twice as much flour as the recipe called for, but instead of trusting my insticts on this I wrapped up this mass of stickyness in plastic wrap and put it in the fridge overnight. The next day I took it out to make the dumplings. I couldn't even get it off of the plastic wrap. It was stickier than taffy. At this point I did add more flour, but there was no saving it. I rolled it out and cut some rounds. Most of the rounds were still too sticky to pry up from the rest of the dough. I ended up making 10 extremely gooey horrible looking dumplings. I didn't even attempt to boil them. Most of them had huge gaping holes due to the evilness of this dough. I decided to treat them like potstickers and attempted to pan fry and then steam them. I ended up with one raw dough side and one burnt side. They went in the trash and I just ate the fillings instead.
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