Potato and cheese pierogi from Serious Eats

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Notes about this recipe

  • saccharomyces on January 28, 2024

    Made this twice now, really good. The dough was easier to roll out after a longer rest (overnight in the fridge rather than 30 minutes at room temperature). I would also use either slightly less filling per pierogi or a slightly bigger cookie cutter which is an easy enough adjustment to make if you cut and then form each one immediately instead of cutting out all your circles before filling any of them

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