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Does anyone have a full proof recipe for the dough of perogies?
I ate at a diner in Allentown PA and they had the best perogies....apparently women from a church made them...the texture of their dough was awesome, best perogies I ever had...now the diner is closed and its a real shame, it was all home cooking.
Anyway, does anyone have a recipe they'd like to share?
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Originally Posted by cremebrulee
Does anyone have a full proof recipe for the dough of perogies?
I ate at a diner in Allentown PA and they had the best perogies....apparently women from a church made them...the texture of their dough was awesome, best perogies I ever had...now the diner is closed and its a real shame, it was all home cooking.
Anyway, does anyone have a recipe they'd like to share?
Oh, I can only hope you get some serious answers!
My grandmother used to make pirogi that were awesome on her old cast iron stove. She'd knead the dough and let it rest probably at least half-a-dozen times and the final result was like velvet. There was also a basement kitchen/social hall of a Ukrainian church on E 7th in NYC that made some wonderful pirogi (called by Ukrainians something like 'petterhee'). Done right absolutely one of my all time favorite foods.
I wouldn't bother thawing Mrs. T's, I'd leave 'em in the freezer while I searched for the real deal.
Mrs. T’s frozen pierogies are good in an Air Fryer or Boiled / Air Fryer Combo.
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