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    You are in: Home / Recipes / Bunny's Pierogies Recipe
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    Bunny's Pierogies

    Average Rating:

    3 Total Reviews

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    • on June 20, 2008

      It took a lot of time and work to make these, but they turned out to taste really good.

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    • 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.

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    • 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. :)

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    Nutritional Facts for Bunny's Pierogies

    Serving Size: 1 (293 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 514.2
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 9.5 g
    Cholesterol 137.8 mg
    Sodium 106.5 mg
    Total Carbohydrate 76.1 g
    Dietary Fiber 5.0 g
    Sugars 2.3 g
    Protein 13.9 g


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