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1/1 Photo of Pierogi and Vareniki Dough
The best pierogi dough ever! The dough is very easy to work with and does not break when boiling. The addition of the cake flour makes all the difference, they come out soft and wonderful. Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using. Makes enough for about 48 pierogies or 32 varenikis. Cooking time is fridge time.
Units: US | Metric
Serving Size: 1 (391 g)
Servings Per Recipe: 1