While you may be familiar with the savory potato-and-cheese pierogi, there's an easy way to transform your pierogi recipe to ...

Babcia Teresa was an excellent cook and she taught me so many tricks of the trade, yet it was the way she made pierogi dough that I remember best: she told me to only use flour, hot water and a bit of ...

Pierogi (the word ‘pierogi’ is plural in Polish, the singular is one ‘pieróg’ – pronounced pye-ROOG) are the most recognizable Polish food abroad. They are half-circular dumplings usually made from ...

Basically, it’s dough with a filling inside. Most traditionally, that filling is a mixture of mashed potatoes and cheese. Pierogies – which have several alternate spellings – trace their ...

It seems like almost every culture has a stuffed dough dish -- empanadas, gyoza, samosas, wontons, pierogi, ravioli, the list goes on. If there's one comfort food people are going to invent ...

Cover the dough with clingfilm and leave for 1 hour. When you are ready to make the pierogi, roll out the dough to a thickness of between 1-2mm. Cut out rounds of 8cm/3½in diameter, bring the ...

Roast for 40 minutes, or until tender. Set aside to cool. Make the pierogi dough: In a bowl, mix together the flour, sour cream, egg, olive oil, and salt until the ingredients bind together.

Put a heaped teaspoon of filling in the middle of each circle, then fold dough over into a half moon and pinch the edges together to seal. Transfer pierogies to a lightly floured surface.

Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi. Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 ...

Most everyone loves a good pierogi, and if you can rustle up a few helpers, they are relatively easy to make. This recipe has ...