I made this recipe tonight and it was very enjoyable but very time consuming as the recipe states. A few things threw me as a new pierogi maker. First, the dough is very, very sticky. I added extra flour to it to try to get it to be more like a bread dough which I think was the WRONG thing to do. The trick is to work on a well floured surface and keep flouring as you go. I found that since my dough was already sticky, I didn't need to water the edges when I pressed them with a fork (actually I used a pampered chef tool that came with my roller which worked better than the fork I started with). I agree that these were rather larger than what I was expecting but they were still very good. Also, my pierogi's started floating as soon as I put them in the boiling water (30 seconds or less) so I just boiled for 5 minutes, seemed to come out okay. Now that I've done it once, I think I would do better a second time and it would go faster.
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I made this recipe tonight and it was very enjoyable but very time consuming as the recipe...