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Showing 1-3 of 3
on June 20, 2008
on June 08, 2008
This was fun for me because I have been meaning to learn how to make pirogies for years now. I grew up in an area of the States where they are eaten often but I have lived in UK, where they are more or less never eaten, for nearly 12 years now and so you can't buy them here when I have a craving. You are right about the dough being sticky. I had to flour and re-flour the surface often to keep it workable but it did work. Also, having never made them before I didn't know how thickly I should be rolling out the dough but once I figured it out it went fine. I froze most of these to be an easy fix for future cravings but the ones I tried tasted great. Some of them I sort of 'fried off' in a bit of butter after the boiling just to get the crispy variety that I ate a lot as a kid (too often). Thanks for teaching me something new today. Made for ZWT4.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 03, 2008
These were very filling, and the flavor was very unique. The preparation was very difficult, however, and I spent over 6 hours in the kitchen making them. I'd say it was worth it, but next time I'll make sure I'm prepared for a day in the kitchen. :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (293 g)
Servings Per Recipe: 6