I found this to be a very good base recipe for pierogi - I especially like the sour cream in the dough. I had previously used my pasta recipe that I use for ravioli but this one seems more tender. One note - I had to add an extra cup or so of flour to get this dough through my pasta roller. I used the potato filling with the following changes: I used 2 shallots instead of onion and added 1c of shredded cheddar cheese. It was an accomplishment not to eat this straight out of the bowl. Things I do differently with the assembly: I use a small cookie scoop to scoop the filling, then shape it with my fingers. I wet the edge of the dough with my finger, then press to seal. Once I've done this with a batch (about 12), I crimp all the edges with a fork then put in salted boiling water. Once they're all in, I stir once, boil for 1min, remove with a spider skimmer and place on a plate. Once they cool a little, I brush with butter and place in a tupperware to freeze or cook immediately. When I'm ready to eat them, I run it in the microwave to melt the butter and then pull out the ones I want. I then pan fry til golden brown. If I've just made them, I just pan fry. Thanks for the recipe!
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I found this to be a very good base recipe for pierogi - I especially like the sour cream in...