How Do You Make Pierogi Quick And Easy?
The hard part about pierogi is making the outer pasta shell as thin as possible. For perfect thin pasta with only 15% of the work. • Buy large won ton/egg roll wrappers (usually in fresh produce department or a Chinese or Japanese grocery store. • Use a large biscuit cutter, or cup etc. to cut out a traditional round shape from single wrapper. • Put the usual amount of your chosen filling in center of circle. Use your commonsense – if it is spilling out, use less. • Moisten inner edges of pasta circle so they will stick together. Press edges together as you would with any other pasta pocket. Boil immediately, or dust with flour and freeze on a cookie sheet and then store in freezer bags until needed.
