I can't wait to try the filling recipe. I've never used my meat grinder for cabbage. Martha's never let me down before!
Can you freeze these pierogies and reheat at a later time?
WE MADE OUR PIEROGIS IN THE SAME MANNER. IN ORDER TO SEAL THE EDGES, WE BRUSHED EGG YOLK ON THE VEDGES AND HAND SEALED! WE ALSO SAUTEED THEM IN BUTTER AFTER THE BOIL! THE BECAME CRISPY YET WITH THAT BUTTERY FLAVOR!