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

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 ...

In this recipe, it brings a gentle tang to the pierogi dough, creating a beautiful flavor profile that pairs beautifully with both savory and sweet fillings. Because the starter is rich with ...

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 ...

Lila's Pierogi, a Livonia staple for two decades, will soon close its doors as the owners relocate to Tennessee. While a firm ...

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 ...