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Showing 1-2 of 2
on June 19, 2007
I used my own mashed potatos, with more cheddar and sour cream, and cottage cheese. Boiled the potatoes with crushed garlic cloves that i mashed up with the potatoes. Had way too much potato filling, wound up making Italian Mashed Potato Pie with the leftovers. This dough made 48 pierogies, and it took me 5 1/2 hours when all was said and done, though I was taking my time. my boyfriend, who's Polish was happy as a clam, and managed to groan delightedly a few times in between bites lol! Served with two diced onions sauteed in butter, used 3 sticks of butter total and a basting brush to keep them all well coated. Not sure how often I'll be making these, bet they are a great treat!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 July 20, 2005
This is a great Pierogi recipe, I've been using it for years and find it easier to stretch the dough than in the other ones I tried before it. I recommend it...though the ingredient list may seem long it really is worth the effort...makes an enormous batch as well.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 (587 g)
Servings Per Recipe: 6