In article >,
"Rona Yuthasastrakosol" > wrote:

> I should also mention
> that despite the thinness of my dough, not a single pirohy broke open while
> cooking! Yay for me!

Good for you, Rona! I know from my brief instruction from the local
pirohy master (hi, Barb!) that it is difficult to get the dough rolled
to the right thickness and the amount of filling correct the first
time. But the second time will be much easier, I'm sure (haven't been
brave enough to try it again myself). Maybe you'll even make the
entire recipe!

sd