I sometimes like to think of myself as the Pierogi Queen. This is a 100% self-deemed title, but a title I take seriously in the kitchen. Back, long before I went to culinary school, the Pierogi was one of the first dishes I truly perfected including coming up with my recipe for the perfect pierogi dough. While this may not seem like some incredible accomplishment, it truly was/is for me. No I didn’t cure cancer, but I did cure the epidemic of the dense, tasteless Pierogi and for that, I feel I deserve some kind of recognition. Seriously though, last year, I went about buying all of the various store bought pierogies out there for a taste tasting and after trying 6 different Pierogi brands, not one of them had a light, flakey, fluffy dough. So because I invented a dough that is a work of art, I have since ...