Every year I have been asked to make potato and cheese pierogies as one of the traditional Easter dinner items. Last year, I posted a Blog on making pierogies and how they became a tradition and a favorite in our family. You can also copy the recipe. I prefer this version because the dough is easily made in the food processor and is the easiest dough to roll out and pinch. The potato filling is very cheesey that remains flavorful after freezing, defrosting, and reheating.
This year while making pierogies, I thought it might be helpful to create four separate videos of the various stages of preparing and cooking them. Admittedly, pierogies are time consuming to make, but the end product is so delicious and your family will love you for it. If you have any questions, just ask!
Pierogies Project - Part 1
Pierogies Project - Part 2
Pierogies Project - Part 3
This year while making pierogies, I thought it might be helpful to create four separate videos of the various stages of preparing and cooking them. Admittedly, pierogies are time consuming to make, but the end product is so delicious and your family will love you for it. If you have any questions, just ask!
Pierogies Project - Part 1
Pierogies Project - Part 2
Pierogies Project - Pinching Method
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