/ck/ - Food & Cooking

>>9322179
Seriously, fishing for these things with a strainer spoon (idk how this thing is called in English) is annoying as hell. If you have one of these double pots for boiling pasta, use it.
Anyway, since I'm not eating them right away, I need them to cool of. Unfortunately the only way to keep them from becoming one united pierogi mass is oil… lots of it. So put oil or butter in a large pan or bowl of some kind and when you put your pierogi in, toss them around so they get coated.
Overall only a few got damaged and I ate them. It's going pretty well. Now I'm about 40% through the dough and 50% through the cheese filling so I'll switch to the meat. I'll update the thread later.