Pierogi Tutorial with Photos
This past Saturday I taught a pierogi workshop at Cool Beans Cafe and it was a success. Due to time constraints, we ended up with some leftover dough and filling for me to take home and make for my family. I thought I would add in another recipe for filling as well as giving you this tutorial. Here is the original post I made when I first attempted to make pierogi. I used the same recipe for the dough but this time I used my pasta maker to get the dough to an even thickness which produced a more uniform pierogi. I also used a Pampered Chef tool to seal them and this gave the pierogi a professional look. I gave some of the extra I made away to friends and they said the pierogi were delicious!
Here is the sauerkraut filling recipe we used in class on Saturday.
View original post 469 more words