Well, I made pierogis last night for my very polish mother. And she absolutely loved them. I have been making pierogi's for 20 years. This dough is the best tasting and best to work with. Thank you again.
I'll be trying your dough next time I make them. I've used a few different doughs, including one made with yogurt, which turned out really soft and pliable, but I tend to do the traditional while egg, water, flour, salt.
Hello Sabina 😊 Thank you so much for showing us how to make this dough ❤ I was so pleased with how mine turned out. I made ground beef with sauté onion, saurkrout, and potatoes and cheddar. My husband ( who is a big handsome fella) ate 8 of each kind ! 24 perogies!!!! A good compliment I guess for my first attempt 😂 Merry Christmas dear 😊
My mother did a quick boil before browning in butter to serve. She made at least 2 00 so we could just pull them out of the fridge and brown. Was a family event😊
Yes, yes. Pierogi dough with milk, butter, and egg yolks, is much tastier than the one with only water and oil. I made pierogi Ruskie yesterday and the dough was easy to work with and delicious. Than you, Miss Sabina for this wonderful recipe! Ela z Ohio.
I made them today! Wow they were so incredibly good. They don't look as good as yours, but they tasted amazing! The dough is so soft and easy to work with!
We just finished eating the most delicious pierogi we've had in our lives. I can't believe how easy they were to make - the dough and the fantastic technique of making them was an absolute game changer. I made pierogi before, but they tasted kinda meh (worse than that actually). I always wondered how other people were able to make such delicious pierogi when mine were barely eatable. I'm not a bad cook, but I just couldn't master pierogi, and I gave up trying years ago. Yesterday, after watching your video, I decided to have another go. I cannot believe what I've created 😁 They were so quick and easy to make, so enjoyable to make, and due to the fact that I was able to season the filling to our taste, these were genuinely the best pierogi we've ever had. Thank you so so much, Sabina! I'm super grateful to you 🥰 Thank you, thank you, thank you! 🤗
@katharina... so happy! I literally had a huge smile on my smile when I read this. Wonderful! Yey! Now from.now on you are a master of pierogis! Cheers!
@@SabinaspolishinspiredkitchenAll credit goes to you, Sabina ☺️ You encouraged me by saying it's easy and showed me how to make it easy. You are a great teacher! ☺️👍 I just made pierogi again today - pierogi is no longer a rare, scary and disappointing dish in this household 😁 Thank you ☺️
I tried this dough as an experiment since my usual dough recipe can be finicky. This dough is a delight to work with--many thanks for sharing it with all of us. I like getting away from seed oils which many recipes call for. I used Pillsbury All Purpose Flour which worked well & mixed in a large bowl instead of a board. I was surprised when you mentioned that different brands of flour can be problematic---good to know! 😃This video has made me excited to make pierogi again. I always dreaded the dough part & resorted to store-bought many times. No more.
@ElisaGold-x6p you are welcome! I like sharing ! I made 1000 pierogis with grandma. If she could see me today... she would not believe it I am doing it. She passed away few years ago.
Thank you for this video! My mother is from Poland… and I am changing my pierogi dough recipe thanks to you 😂❤ also, I love the joke about putting extra salt or pepper into a “surprise” kid-invented joke pierogi 😂😂😂 thank you for the laugh!
Thank you!! Can't wait to try making pierogi again with all of these great tips 🤤 I'm vegan so I'll probably substitute a very high-fat plant "milk" and some extra vegan butter to mimic the richness of the egg yokes!
@Abracadabra513 thank you. I have posted a video with potato and cheese pierogi also. Didn't get to Kraut and mushrooms yet. I usually mix half saurkraut and regular cabbage onion butter mushrooms. Sometimes, I would put pieces of crushed bacon into it. My family just moved to a new house yesterday. You can imagine all the boxes. As soon as we are settled, I will record the kraut pierogis. Cheers!
I grew up in a Mennonite home and community ... the Mennonites where I come from traditionally make a dry cottage cheese filling, serving the perogies with schmauntfatt aka cream gravy and fruit such as rhubarb sauce or blueberry sauce ... so yummy!~ thank you for sharing your traditional way of making perogies!~
I never had it with sweet sauce. but I did eat some with blueberries inside. Growing up in Polnad, I didn't really have any opportunity to try any other foods from different countries. When I came to USA my taste buds grew so much! Lol Love just love trying new flavors . It's a great experience Thank you
These are ambrosia. My Slovak grandma never used sour cream in the dough, but MOST Polish doughs call for that. This is the dough she used to make, she kept re-rolling the scraps until she was done, but I like how you cut the squares. Then boiled and sautéed with butter and onions, God help me. Heaven. A little sour cream on the fried pierogis does hurt either. Thanks
Dough 1 pound of all purpose flour 1/2 teaspoon salt 2 egg yolks 1/2 a cup warm water mixed with 1/3 a cup warm whole milk around 250 ml of liquid. I like to have a bit extra in case flour is absorbing more. And about 1 to 1.5 tablespoons of melted butter
@M63Tod i do not 99% of thr time. This dough is so soft and easy to work with and shape i do not even think about using water. My mom sometimes does when she makes her pierogis. Do what works for you. Try it out and see what is better. Thank you for watching
I made Pierogies last week and didn’t have all purpose flour so I used bread flour and they looked perfectly shaped and held together well to my surprise. Then a few days ago I use all purpose and they break open but I didn’t boil long. What gives?I will try your method next batch. Ty for sharing
@Flowergrl69 bread flour has more protein which gives a chewier texture . All.purpose is lighter. I have never used bread flour for pierogis so I cannot really tell you why this happened. I usually take pierogis out from boiling water into ice water. This helps lock the dough and I almost never have any opened pierogis. And I like them next day best when I pan sear to crispiness. My favorite Thank you for watching.
Just saw Martha Stewart's recipe for pierogi, but I'm going to follow yours. Ever heard of using a cooked Polish sausage link, then chop it fine like hamburger, then add the chopped meat into saurkraut, and or potato? Does that sound wrong to do, or favorable?
Thank you. It is not something I had as a child. None of my family members ever made it that way. There are so many variations of pierogis now , new , modern recipes. But this doesn't sound like any traditional Polish pierogis. I came to USA when i was 18 years old so I grew up on Polish food. What I know as a child/teenager : potato cheese pierogis, sauerkraut mushroom pierogis, sweet cabbage mushroom pierogis, meat pierogis ( mixed chicken and beef from any soup) , blood sausage pierogis ( and I never ever wanted to eat it ) , blueberry pierogis, strawberry pierogis, sweet cheese pierogis. That is pretty much what my family made in the 70s , 80s and 90s. Recently I came up with my own idea and made filling with ground chicken spinach garlic sweet onions and shredded cheese . My husband love those. Maybe one of those days i will put it on video. Thank you for watching.
😊I'd love to have a "cutting board" that is large with built up sides to keep the ingredients contained on the board, just like yours. Where can I purchase one like yours? ❤🌞
Thank you so much for telling the cutting board was bought from Amazon. Anna on Polish Your Kitchen has a similar, but not quite as nice looking. Several years ago on one of her videos, Anna mentioned that her father had made it for her. That was the first time that I saw such a wonderful cutting board. I'm going to go to Amazon right now to see if they still have your cutting board. ❤❤❤❤❤ 🌞
1/2 a cup warm water mixed with 1/2 cup warm whole milk. I mix flour with a mixture of half water with half whole milk. 1.5 tablespoons of melted butter
1 pound is about 4 cups. Just remember to swif the flour so it is light. If your flour is condensed, you will have too much. That will result in harder dough. I am sorry for my mistake . Hope you will enjoy making those pierogis.
Thanks SO much for this recipe! My question is: The recipe measuring amounts you say in the video are different than the recipe amounts you put in the comments. Which one do I go by? Help!😰
Thank you for bringing this up to my attention. I will check the video again and make correction. I apologize for the inconvenience. Will get to it in a bit
Ok, in my video, it was slip of the tongue. 250 was for liquid (milk with water) 250ml. Not for the flour. 1 pound of flour 250 ml liquid. It should be enough for 50 pierogis. If you want 25 pierogis, divide the recipe in half. Thank you again for catching this mistake. I appreciate it. Thank you.
I have to apologize but in my video I made a mistake describing the amount of ingredients. It was slip of the tongue. 250 was for liquid (milk mixed with water) 250ml. I usually have little more 275ml just in case. Every flour is a bit different and soaks liquid more or less. It should have said: 1 pound of flour 250 ml liquid. It should be enough for 50 pierogis. I apologize again for my mistake. Dough 1 pound of all purpose flour 1/2 teaspoon salt 2 egg yolks 1/2 a cup warm water mixed with 1/2 a cup warm whole milk around 250 ml of liquid. I like to have a bit extra in case flour is absorbing more. 1.5 tablespoons of melted butter
Right when I am done boiling them, I take them out to ice water. That way, they don't stick. Put them in the strainer next. Once they're dried, i add melted butter. I have them for 2 days as leftovers and never have an issue with sticking For me, best pierogis are next day from a pan when crispy.
I have to apologize but in my video I made a mistake describing the amount of ingredients. It was slip of the tongue. 250 was for liquid (milk with water) 250ml. I usually have little more 275ml just in case. Every flour is a bit different and soaks liquid more or less. It should have said: 1 pound of flour 250 ml liquid. It should be enough for 50 pierogis. I apologize again for my mistake. Dough 1 pound of all purpose flour 1/2 teaspoon salt 2 egg yolks 1/2 a cup warm water mixed with 1/3 a cup warm whole milk around 250 ml of liquid. I like to have a bit extra in case flour is absorbing more. 1.5 tablespoons of melted butter
well done ! I'll try the dough recipe for this and can't wait. You're a beauty...wish you were single just to be able to date you. If you were so inclined 🤗Happy New Year! and all the best for health, wealth and happiness in your future.
Thank you! I am glad that you find my videos so much fun! I love this sign. I have one above my kids table that says.... " I live in a house run by a tiny army that i made myself"
I always get my ingredients done the day before... I scoop my Cheddar//Onion with a melon ball scoop,,I line these on a cookie sheet lined with parchment,, The dough @ potato sit overnight, ,,, Next day FAST @ Easy to roll
Well, I made pierogis last night for my very polish mother. And she absolutely loved them. I have been making pierogi's for 20 years. This dough is the best tasting and best to work with. Thank you again.
I am so happy to hear that! It's one of my favorites too.
THANK YOU SO MUCH! Wonderful tutorial. I was having so much trouble with tough dough. This helps me so much. Cheers from Victoria BC Canada 🇨🇦
@mariadosouto9743 wonderful makes me so happy to help others make food easier! Cheers!
I love how cleaverly inventive you are with saving the dough ! Brilliant !
@@ElisaGold-x6p thank you for this wonderful compliment
Thank you; no more wasting all that beautiful dough when making round shapes .
So true! Thank you
I'll be trying your dough next time I make them. I've used a few different doughs, including one made with yogurt, which turned out really soft and pliable, but I tend to do the traditional while egg, water, flour, salt.
Yes, I love trying different ways and experimenting. That way I find what fits me best. And I like cooking/baking a lot!
I just made your pierogi dough. It came out perfect. The batch was enough to make 50 pierogies. Thank you for sharing it.
Wonderful! So glad i can be of any help! :)
Hello Sabina 😊
Thank you so much for showing us how to make this dough ❤
I was so pleased with how mine turned out.
I made ground beef with sauté onion, saurkrout, and potatoes and cheddar. My husband ( who is a big handsome fella) ate 8 of each kind ! 24 perogies!!!!
A good compliment I guess for my first attempt 😂
Merry Christmas dear 😊
PS...hi from Alberta Canada 🇨🇦
@CarmelaWain wonderful news! So glad to hear that. Merry Christmas
My mother did a quick boil before browning in butter to serve. She made at least 2 00 so we could just pull them out of the fridge and brown. Was a family event😊
I am sopleased to know this helps so many enjoy making pierogis. What a delight to read those comments. Thank you!
Thank you. Great Tutorial. Hugs from Linda , Vancouver Island BC.Canada.
You are so welcome! Thank you for watching
Yes, yes. Pierogi dough with milk, butter, and egg yolks, is much tastier than the one with only water and oil. I made pierogi Ruskie yesterday and the dough was easy to work with and delicious. Than you, Miss Sabina for this wonderful recipe! Ela z Ohio.
Sounds great! I am so happy!!!! Great.
I am so excited to try this dough! I love the techniques for forming them and the details in how to make it are much appreciated
Hope you enjoy making those. I love such soft dough. Thank you
I made them today! Wow they were so incredibly good. They don't look as good as yours, but they tasted amazing! The dough is so soft and easy to work with!
@amyrayford3640 wonderful! So glad you did and like it! Yey!
A very different and interresting aprouch to the recipe and how to make Pierogi. Thank you :)
Excellent video…🫶🏼
Thanks! I’m glad you liked it.
We just finished eating the most delicious pierogi we've had in our lives. I can't believe how easy they were to make - the dough and the fantastic technique of making them was an absolute game changer.
I made pierogi before, but they tasted kinda meh (worse than that actually). I always wondered how other people were able to make such delicious pierogi when mine were barely eatable. I'm not a bad cook, but I just couldn't master pierogi, and I gave up trying years ago. Yesterday, after watching your video, I decided to have another go. I cannot believe what I've created 😁 They were so quick and easy to make, so enjoyable to make, and due to the fact that I was able to season the filling to our taste, these were genuinely the best pierogi we've ever had. Thank you so so much, Sabina! I'm super grateful to you 🥰 Thank you, thank you, thank you! 🤗
@katharina... so happy! I literally had a huge smile on my smile when I read this. Wonderful! Yey! Now from.now on you are a master of pierogis! Cheers!
@@SabinaspolishinspiredkitchenAll credit goes to you, Sabina ☺️ You encouraged me by saying it's easy and showed me how to make it easy. You are a great teacher! ☺️👍 I just made pierogi again today - pierogi is no longer a rare, scary and disappointing dish in this household 😁 Thank you ☺️
@@katharina... amazing!!!
Thank you
I tried this dough as an experiment since my usual dough recipe can be finicky. This dough is a delight to work with--many thanks for sharing it with all of us. I like getting away from seed oils which many recipes call for. I used Pillsbury All Purpose Flour which worked well & mixed in a large bowl instead of a board. I was surprised when you mentioned that different brands of flour can be problematic---good to know! 😃This video has made me excited to make pierogi again. I always dreaded the dough part & resorted to store-bought many times. No more.
@@tangled6931 such great news for me to.hear! This makes me smile big! Wonderful! Cheers
This is such a creative way of shaping your pierogi 😯🥰 Thanks a mill for sharing, I'll definitely try your recipe and your technique! ☺️👍
@@katharina... thank you very much!
You’re amazing! Thanks for your video
You're so welcome! Thank you!
great video, thank you!
@ElisaGold-x6p you are welcome! I like sharing ! I made 1000 pierogis with grandma. If she could see me today... she would not believe it I am doing it. She passed away few years ago.
Thankyou so much for your video. I am making them as you speak. Your dough recipe is the best ever.
Glad you like them! Thank you!
Thank you!
You're welcome!
I love your recipe! My family is Lithuanian and we haven't used milk, but I like it so much more. Thank you!!
You are welcome. Happy you are enjoying it
Thank you for this video! My mother is from Poland…
and I am changing my pierogi dough recipe thanks to you 😂❤ also, I love the joke about putting extra salt or pepper into a “surprise” kid-invented joke pierogi 😂😂😂 thank you for the laugh!
I’m so glad you liked it!
Will be trying this for sure, thank you!
You are welcome. Hope this helps.
AMAZING VIDIEO! THANK YOU !
Thank you!
Thank you so much! Such a great idea to make squares so there is no left over dough it does get hard:)
That’s exactly why I do it that way!
Thank you!! Can't wait to try making pierogi again with all of these great tips 🤤 I'm vegan so I'll probably substitute a very high-fat plant "milk" and some extra vegan butter to mimic the richness of the egg yokes!
@sociolostitch never had it any other way so I am very curious how those turn out for you. Please let me know. Cheers
Pani Sabinko, pozdrowienia z Ohio! Robie dzisiaj Pani pierogi dough. Ela
@@elizabethallemong1446 dziekuje. Mam nadzieje ze wyjdzie mieciutkie! Takie najlepsze! Pozdrawiam
Nice posters 👍
Glad you like them! Thanks!
Looks lovely I will try this recipe, not our traditional family recipe but tender dough is important to me 😊
@TammyKubesh Same here I love soft tender though. I've tried couple Store bought and for me its a big no no
Finally a recipe for a soft, delicate dough like my Busha made. Can you share a recipe for the potato cheese & kraut fillings please?
@Abracadabra513 thank you. I have posted a video with potato and cheese pierogi also. Didn't get to Kraut and mushrooms yet. I usually mix half saurkraut and regular cabbage onion butter mushrooms. Sometimes, I would put pieces of crushed bacon into it. My family just moved to a new house yesterday. You can imagine all the boxes. As soon as we are settled, I will record the kraut pierogis. Cheers!
@ Thank you so much for your reply. Congratulations on your new home. 🧡I would love a video with your kraut recipe for pierogi in the future. 😁
@@Abracadabra513 thank you!!
I grew up in a Mennonite home and community ... the Mennonites where I come from traditionally make a dry cottage cheese filling, serving the perogies with schmauntfatt aka cream gravy and fruit such as rhubarb sauce or blueberry sauce ... so yummy!~ thank you for sharing your traditional way of making perogies!~
I never had it with sweet sauce. but I did eat some with blueberries inside. Growing up in Polnad, I didn't really have any opportunity to try any other foods from different countries. When I came to USA my taste buds grew so much! Lol
Love just love trying new flavors . It's a great experience
Thank you
Beautiful
These are ambrosia. My Slovak grandma never used sour cream in the dough, but MOST Polish doughs call for that. This is the dough she used to make, she kept re-rolling the scraps until she was done, but I like how you cut the squares. Then boiled and sautéed with butter and onions, God help me. Heaven. A little sour cream on the fried pierogis does hurt either.
Thanks
@rockshot100 yes. Some people do use sour cream. I never did it. Maybe some day I will try just to test it out. Thank you for watching
How much milk and butter did you use?
Dough
1 pound of all purpose flour
1/2 teaspoon salt
2 egg yolks
1/2 a cup warm water mixed with 1/3 a cup warm whole milk around 250 ml of liquid. I like to have a bit extra in case flour is absorbing more.
And about 1 to 1.5 tablespoons of melted butter
You don’t need to use water to help seal the dough edges?
@M63Tod i do not 99% of thr time. This dough is so soft and easy to work with and shape i do not even think about using water. My mom sometimes does when she makes her pierogis. Do what works for you. Try it out and see what is better. Thank you for watching
I made Pierogies last week and didn’t have all purpose flour so I used bread flour and they looked perfectly shaped and held together well to my surprise. Then a few days ago I use all purpose and they break open but I didn’t boil long. What gives?I will try your method next batch. Ty for sharing
@Flowergrl69 bread flour has more protein which gives a chewier texture . All.purpose is lighter. I have never used bread flour for pierogis so I cannot really tell you why this happened. I usually take pierogis out from boiling water into ice water. This helps lock the dough and I almost never have any opened pierogis. And I like them next day best when I pan sear to crispiness. My favorite
Thank you for watching.
Ty 🌹
Just saw Martha Stewart's recipe for pierogi, but I'm going to follow yours. Ever heard of using a cooked Polish sausage link, then chop it fine like hamburger, then add the chopped meat into saurkraut, and or potato? Does that sound wrong to do, or favorable?
Thank you. It is not something I had as a child. None of my family members ever made it that way. There are so many variations of pierogis now , new , modern recipes. But this doesn't sound like any traditional Polish pierogis. I came to USA when i was 18 years old so I grew up on Polish food. What I know as a child/teenager : potato cheese pierogis, sauerkraut mushroom pierogis, sweet cabbage mushroom pierogis, meat pierogis ( mixed chicken and beef from any soup) , blood sausage pierogis ( and I never ever wanted to eat it ) , blueberry pierogis, strawberry pierogis, sweet cheese pierogis. That is pretty much what my family made in the 70s , 80s and 90s.
Recently I came up with my own idea and made filling with ground chicken spinach garlic sweet onions and shredded cheese . My husband love those. Maybe one of those days i will put it on video.
Thank you for watching.
😊I'd love to have a "cutting board" that is large with built up sides to keep the ingredients contained on the board, just like yours. Where can I purchase one like yours? ❤🌞
@@sandrawrobel1238 I bought it from Amazon. I love it
Thank you so much for telling the cutting board was bought from Amazon. Anna on Polish Your Kitchen has a similar, but not quite as nice looking. Several years ago on one of her videos, Anna mentioned that her father had made it for her. That was the first time that I saw such a wonderful cutting board. I'm going to go to Amazon right now to see if they still have your cutting board.
❤❤❤❤❤ 🌞
@sandrawrobel1238 it is by producers choice large bamboo cutting board/butcher block. Mine is 21x 29
Can you tell me how much milk and butter you had in your measuring cup there
1/2 a cup warm water mixed with 1/2 cup warm whole milk. I mix flour with a mixture of half water with half whole milk.
1.5 tablespoons of melted butter
Can i use half the ingredients to make half the pierogies
@legendaryubagel2383 ofcourse!
Ofcourse. From.this recipe you will have about 50 pierogis depending how big or small you make them. But yes you can make half.
but still wondering about dry ingredients...is it 2 cups of flour or 4?
1 pound is about 4 cups. Just remember to swif the flour so it is light. If your flour is condensed, you will have too much. That will result in harder dough. I am sorry for my mistake . Hope you will enjoy making those pierogis.
Thanks SO much for this recipe! My question is:
The recipe measuring amounts you say in the video are different than the recipe amounts you put in the comments. Which one do I go by? Help!😰
Thank you for bringing this up to my attention. I will check the video again and make correction. I apologize for the inconvenience. Will get to it in a bit
Ok, in my video, it was slip of the tongue. 250 was for liquid (milk with water) 250ml. Not for the flour.
1 pound of flour 250 ml liquid. It should be enough for 50 pierogis. If you want 25 pierogis, divide the recipe in half. Thank you again for catching this mistake. I appreciate it. Thank you.
@@SabinaspolishinspiredkitchenSo follow the recipe you wrote out in the description. Right?
@@Jawman81 yes ma'am
A bit confused, is it milk and water, or Milk and butter?
I have to apologize but in my video I made a mistake describing the amount of ingredients.
It was slip of the tongue. 250 was for liquid (milk mixed with water) 250ml. I usually have little more 275ml just in case. Every flour is a bit different and soaks liquid more or less. It should have said:
1 pound of flour 250 ml liquid. It should be enough for 50 pierogis. I apologize again for my mistake.
Dough
1 pound of all purpose flour
1/2 teaspoon salt
2 egg yolks
1/2 a cup warm water mixed with 1/2 a cup warm whole milk around 250 ml of liquid. I like to have a bit extra in case flour is absorbing more.
1.5 tablespoons of melted butter
@Sabinaspolishinspiredkitchen Thank you so much
If you make the pierogies the day before and just warm them up. How do you keep them from sticking together if the dough is really soft?
Right when I am done boiling them, I take them out to ice water. That way, they don't stick. Put them in the strainer next. Once they're dried, i add melted butter. I have them for 2 days as leftovers and never have an issue with sticking
For me, best pierogis are next day from a pan when crispy.
@@Sabinaspolishinspiredkitchen what about mixing bacon fat with butter or even fried onions? My grandmother used to use fried pork fat
@phumes4783 Sure thing. Even more flavor.
About how many pierogi from this recipe?
About 50.
Question: recipe says 1 pound of flour which is closer to 4 cups but in video she says 2 cups?
I have to apologize but in my video I made a mistake describing the amount of ingredients.
It was slip of the tongue. 250 was for liquid (milk with water) 250ml. I usually have little more 275ml just in case. Every flour is a bit different and soaks liquid more or less. It should have said:
1 pound of flour 250 ml liquid. It should be enough for 50 pierogis. I apologize again for my mistake.
Dough
1 pound of all purpose flour
1/2 teaspoon salt
2 egg yolks
1/2 a cup warm water mixed with 1/3 a cup warm whole milk around 250 ml of liquid. I like to have a bit extra in case flour is absorbing more.
1.5 tablespoons of melted butter
well done ! I'll try the dough recipe for this and can't wait. You're a beauty...wish you were single just to be able to date you. If you were so inclined 🤗Happy New Year! and all the best for health, wealth and happiness in your future.
@777thlee thank you. Thank you for the compliments !
what happened to your finger I noticed it as you were making the pierogi?
Ohhh I had an accident when I was 2 years old. It got cut off. Don't remember it, and I am glad I do not!
Dear Lady! The sign above your left shoulder is cracking me up!! I promise to make your recipe this weekend and will report after that.
Thank you! I am glad that you find my videos so much fun! I love this sign. I have one above my kids table that says.... " I live in a house run by a tiny army that i made myself"
Super !!!!
Thank you! Cheers!
I always get my ingredients done the day before... I scoop my Cheddar//Onion with a melon ball scoop,,I line these on a cookie sheet lined with parchment,, The dough @ potato sit overnight, ,,, Next day FAST @ Easy to roll
Wonderful. Another great idea. Thank you for sharing! Cheers
Happy Thanksgiving