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Pierogi are Polish dumplings and this recipe makes 36 of them - enough for a pierogi party! The dough is super simple to make and this veggie mushroom and cabbage filling will have everyone reaching for more. Boil your parcels until they float then finish them in the pan with a little butter for a flavour boost and texture contrast. See method
of the reference intake Carbohydrate 53.3g Protein 8.9g Fibre 6g
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Cooking tips
The dough may be made up to 2 hours ahead of time and kept covered in a cool place.
Instead of the buttery onion topping, you could try toasting breadcrumbs in butter until golden.
Freezing and defrosting guidelines
Uncooked pierogis can be frozen to enjoy at a later date. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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