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Kittencal's Famous Pierogi Dough #147209
posted on December 05, 2005
You probably will look no further after trying this recipe, the two kinds of flour is what sets this apart from any other and produces the most wonderful dough and best of all it is so tender, easy to work with and does not fall apart when boiling, it's also a low fat dough no heavy cream, oil or butter included in the ingredients--- I most usually get about 40 from one batch of dough, but of coarse it depends on how large you make them, this dough may be prepared up to 3 hours ahead and refrigerated until ready to roll out and the dough may be used for vareniki also --------- if you would like my recipe for fillings please contact me