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Thread Starter 
First post, so just gonna dive right in with a question about one of my favorite dumplings of all times.

Pierogi purists please don't hate me for asking, but is it possible to wrap my filling in fresh lasagna sheets because I don't feel like dealing with cleanup of home made dough.

I know you can do it with wonton skins but the texture doesn't seem right to me. My logic is that when I do it from scratch, I use my pasta maker anyway. Same thing?

Google pulled up a zillion recipes for pierogi lasagna, but nothing about attempting a dumpling with them. Does anyone know why this isn't a good idea?

Thanks in advance!