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“This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings”
READY IN:
1hr 15mins
YIELD:
24 Pierogies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients together lightly in bowl.
  2. Knead until smooth.
  3. Let rest, covered, 30 minutes.
  4. Using half of the dough at a time, roll out to 1/8 inch thickness.
  5. Cut circles with biscuit cutter or floured glass.
  6. Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
  7. Boil 5-8 minutes, until floating.
  8. Fry in butter until crisp.

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