Yield: Yields enough dough to make about 40 pierogi
This versatile dough can be used to make meat-, potato- or apricot-filled pierogi. It’s important not to overwork the dough: brief, gentle mixing and kneading will give you dough that’s tender, not gummy.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Needs salt in the dough-- was very bland.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?