pierogies

thomblake

"From Dot Blake 1997"
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Ingredients

servings
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Original recipe yields 20 servings



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Directions

  • Prep

  • Cook

  1. _Dough_
  2. Mix first three ingredients until well-blended. Set aside.
  3. _Filling_
  4. Mash potatoes. Cook chopped onions in butter. Mix.
  5. Roll dough on flour. Cut circles in dough (approximately 4" in diameter). Fill with 1 tbsp filling each. Fold over and seal with fork. Boil gently until pierogies float to top. Lift with straining spoon. Fry until light brown.

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