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9 servings, 1/9 recipe (77 g) each
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The pierogies can be prepped ahead of time. Prepare as directed but do not cook the pierogies. Place in single layer on baking sheets; freeze until firm. Transfer to freezer-weight resealable plastic bags. Freeze up to 3 months before cooking as directed. No need to thaw first.
Sprinkle pierogies with chopped fresh chives or parsley just before serving.
The best potatoes to use for pierogies are baking potatoes, such as russet potatoes, or all-purpose potatoes, such as Yukon Gold potatoes. Avoid using red-skinned or new potatoes since they will cause the pierogies to have a gluey texture.
This is a great way to use leftover mashed potatoes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.