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!