Aficionados of a certain chili dog and pierogi shoppe in Pennsylvania will wonder about instructions for making fried pierogies. Deep fried pierogies, drained, and lightly salted on the outside are the perfect counterpoint to chili and dogs, taking on the ordinary french fry and adding a Polish twist to the tale with their puffy and crispy fried dough, and the soft, creamy middle. Do you have any suggestions for frying them? I grew up in St. Louis enjoying fried ravioli. I think you could give this a try. You'll need to pay particular attention to rolling the dough out. The dough needs to be uniformly thin, for even frying. If it's too thick, the pierogi will be tough and doughy. It may be helpful to allow the pierogi to "dry" a little while to develop a light skin before frying. This is one of those "experiment, have fun" moments. Just be careful with that hot fat. Frank @ KAF.

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