Noodles are Such a Simple Food

Making Pierogies the way I did was a bit sour and the dough took several days, with maintenance. I just discovered, however, that the dough I use for chapati (just flour and whey) make very good dough for pierogies, which I filled with beef and homemade cream cheese with Italian spices. Ravioli in the wrong shape! Delicious. I topped it with some marinara sauce and there you have it! Kids gobbled it up, though 2 of them find the yogurt cream cheese to tangy. To the cheese I added basil, oregano and salt, and the same with the ground beef. You don't really have to make that many, either, as they are very filling! Each kid ate about 3, and I had maybe 4. I'm stuffed!

The dough had a 24-hour soak, plus some time in the fridge while I got my act together.