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After struggling with making pierogi's over the years, these handy presses suddenly appeared on the market. We recently made a hundred pierogi's using this gadget and found it streamlined our efforts. We use a sour cream type dough that is very sticky and found we had to give the press a shot of cooking spray after each 5th pierogi. We also found it helped to use a pastry brush to moisten the circumference of one side of the edge with water to make sure the sealed edge remained sealed after pinching shut. Instead of using the opened mold to cut the dough, we made a circular cutter out of a juice can and cut the dough circle 1/4 in larger in diameter because when overfilling the pocket, the dough "sucked in" and pulled in the dough so there wasn't enough to securely seal it for boiling. We liked this so much we bought extras for our friends and children.