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Here are four authentic dough recipes for making pierogi. Each dough yields a pierogi with a unique texture and taste. Try them all and choose your ...

Combine all ingredients in a food processor and process for 30 seconds. Check consistency and add a small amount of flour is pasta is too wet, or a ...

Combine flour, half of the water, eggs, and the sour cream, buttermilk or yogurt in a large bowl. Stir vigorously to incorporate the eggs. Slowly ...

4. PEROGI
In a large ... boil. Drop the perogis in batches into ... whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.

Put sour cream in bowl. Gradually add flour. Mix with hands until dough is soft and elastic, about 15 minutes. Wrap dough in plastic wrap for 1 hour ...

In a medium ... To Cook: Boil perogis 3-5 minutes, or ... butter, sliced onion, and bacon strips. Serve with the bacon and a healthy gob of sour cream. Enjoy

FOR FILLING: Combine ... Prepare to cook perogies. Put water ... and freeze. When ready to use, put frozen pierogi in boiling water and proceed as above.

Place noodles (bow ties, rigatoni, etc.) into large pot of rapidly boiled lightly salted water and cook until done. Saute chopped up onions and ...

Dough: In mixing bowl, combine flour and salt. Cut in shortening. Sprinkle water and egg mixture until the dough is right consistency. Roll out dough ...

The dough we use most commonly for pirozhki (but not good for pirog), and which produces an elegant baked pirozhok, is the following. 1. Sift flour ...

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