It helps to have a lot of people making them at once, which is why a lot of people hold parties for making them. The process was much easier than I expected, and we all figured managed to figure it out with no previous experience. I made all the dough. I used this recipe, and I think I ultimately made six batches worth. It was simple, easy to work with, and tasty (but as I had to yell at one of the men when he took a crack at mixing - "don't overwork the dough!!"). I had each friend/couple who attended bring one bowl of a filling of their choosing.
We ended up with: potato+cheese, potato+onion, potato+garlic, smoked chipotle sweet potato, potato and walnut cream cheese, and prune.
|rolling out the dough, cutting it with a shot glass, and rolling again|
|Tom and Rosemary manning the filling station|
|sealing up the pierogies|
At the end of the afternoon, we cooked up a big batch and got to taste them all. And everyone was sent home with about thirty-five pierogies for their freezers. They'll be a great meat-free food for Lent. I hope to make this a yearly tradition!