Andy M.
Certified Pretend Chef
I've never made or eaten pierogi. SO asked for them after we saw them made on a cooking show. I guess I should get moving.
Well, most of the time my cooking method is read a recipe twice, pull out the ingredients, and hope for the best! My first attempt was sad. The now-forgotten recipe I used produced a very fragile dough that broke instead of stretched when I was forming the pierogi. The dough from the recipe above ended up making a very workable dough. I didn't cry or swear once when making the little beauties. I worked with only half the ball of dough at a time, and covered anything (dough and completed pierogi) with a well rung-out kitchen towel so that the dough stayed moist. I also pinched the edges two or three times around because I thought it would look nice than fork tines. Not one dumpling leaked. Yay!...CG, yours look great! Do you have a specific way to make them?
To celebrate the Browns being in the playoffs for the first time since 2003, I made a very Cleveland meal: pierogi. This is just my second attempt making them from scratch, and they turned out so much better than the first. Himself likes his with sauteed onions. I have mine with slightly sweetened sour cream. No leftovers.