Even when my cupboards look a little bare, I can whip up a batch with this recipe. Here’s what you need to make pierogi at home. For the dough: For the filling: Editor’s tip:I like to amp up ...

Start by making the pierogi dough. In a large bowl, combine the crumbled curd cheese, egg, and butter. Mash everything together using a fork, then gradually add the flour.

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.

You could try adding strawberries and raspberries to this recipe or using any summer ... When you are ready to make the pierogi, roll out the dough to a thickness of between 1-2mm.

Polish pierogi are usually boiled in salted water. Baked or even deep fried pierogi are also popular. There exists tons of recipes both for the stuffing and for the dough. During decades of communist ...

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 ...

Featuring over 50 recipes, the book travels through Poland ... Top with the shallot, drizzle with olive oil and season. Roll the pierogi dough out thinly (about 0.5mm is ideal) on a floured ...

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 ...

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 ...

The perogy recipe at Baba's hasn't changed ... We stretch out the dough. We cut the dough. Pinching the perogies, cutting up the cabbage, rolling the cabbage rolls — it's a lot of hand work ...