I have not tried that to advise. It could work keep in mind that pie crusts are usually more flaky and buttery compared to the soft, slightly chewy texture of traditional pierogi dough. Feel free to experiment!

Hello! If you are at the recipe, click Jump to recipe, click Print, save as pdf and save it to your device so you can print it anytime. Hope that helps.

Hi Marta, Russet is more starchier and earthy taste compared to the gold which has a buttery, slightly sweet flavor with a creamy texture. the russet holds up better in a pierogi. But if done right the gold can work also. I hope you love this recipe.

Hi Natasha! Wondering if I can use Gold potatoes for the filling instead of russet?
What is the difference in the potato?
Thanks in advance !

Hi Lauren! There is a feature in the recipe card, click on “metric” for the conversions. I’m glad you love this recipe.

These are really delicious and I’ve made them 5 times now, but each time I use a minimum of 5c of flour (measured by weight – 4.25 oz or 120g) before it’s not super sticky. Would be really helpful if you could starting adding weights to your measurements!

It should still work if you bake them. You may bake for 16–20 minutes for mini pierogies, or 18–20 minutes for full-size pierogies, or check until they’re golden brown.