Comments on: Pierogies https://tastykitchen.com/recipes/sidedishes/pierogies/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: sarcasticquilter https://tastykitchen.com/recipes/sidedishes/pierogies/comment-page-1/#comment-32221 Tue, 13 Jul 2010 16:48:21 +0000 https://tastykitchen.com/recipes/?p=64915#comment-32221 Dea,
I’m very late in responding, sorry but if you want a smoother, subtler filling taste, your grandma’s method is the way to go! I happen to reallylike the consistency difference in the filling so seperate out the steps. Thanks for the comment though as I think it gives an option for the cook.

as for the sour cream in the dough, it’s a taste/consistency thing. The dough will be slightly more sticky but will have a sharper flavor (in a “quietly in the background” sense) than using water. I only know this b/c I was out of sour cream one day and tried to substitute the water and it just seemed more like what you get in the frozen entree section but some may not notice the difference.

thanks again for taking a look! Beck

]]> By: DeaMariella https://tastykitchen.com/recipes/sidedishes/pierogies/comment-page-1/#comment-25449 Thu, 20 May 2010 15:22:57 +0000 https://tastykitchen.com/recipes/?p=64915#comment-25449 I am curious about the sour cream in the dough — I’ve never heard of that. What does it wind up doing to the dough? It’s in lieu of the water?

Also, as a comment, the way my grandma always made the filling was to boil the onion with the potatoes, and then mash it all together with the cheese (she uses mild cheddar) and butter. It winds up making the onion taste much subtler and smoother.

Dea

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