First, one thing that I absolutely hate about this recipe is the fact that the submitter gives you no idea at all about how much water to use. Sorry, but I just have to say it. If you've never made pierogis before, you really have no point of reference on what "...dough feels like velvet" means. I did mine in the KA, and they ended up being a little tough and chewy (did not over knead the dough). So either less flour or more liquid the next time. I filled 12 with the sauerkraut filling, and the remaining 12 with the potato cheese filling...we preferred the potato cheese. Boiled them, then browned them in a skillet with some butter, sliced onions and mushrooms. This has the potential to be great once the ingredients are quantified a little better, and I definitely will try this again. Thanks Jill for sharing your recipe.
Was this review helpful?
3 users found this review helpful
First, one thing that I absolutely hate about this recipe is the fact that the submitter gives...