Yield: Yields about 40 pierogi
Meat-filled pierogi make a satisfying supper served with a tossed salad. You can simply boil them and serve with melted butter, but these are especially good if you sauté them after boiling, which develops a lovely puffy crispness and golden-brown color.
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I used ground turkey in place of the veal. This is absolutely delicious and the instructions were flawless.
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