I tried this recipe this weekend and it is the best I have ever used. I made several batches and each one was great, The dough is very easy to work with . I made over 120 for the Christmas holiday. Tonigh I made 2 dozen saurkraut perogies, which are more delicate and the dough held up very nicely. Thanks Uncle Bill for sharing a great recipe,my mothers recipe is more difficult and it is not exact measurements. Thanks Linda
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Used this filling for your Pyrahi dough, gentle flavors and easy to put together. Like the dough I also halved this recipe. Again I like to thank you for posting this.
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