Alice

December 9, 2010 at 8:08am

For over 30 years, I've used a recipe I received in my high school Russian class; that recipe calls for baking the pirogi ("piroski"). What are the advantages of boiling them? Cooking the dough by poaching, give a tender/chewy crust. It also prevents the dough from taking up fat during the sauteing. Frank @ KAF.
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