These Polish dumplings are filled with caramelized cabbage, crispy bacon, and salty feta for a cabbage pierogi great for a ...

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.

This recipe creates irresistibly soft, pillowy dough that’s rolled out, filled with your favorite filling, and perfectly ...

To create the dough, mix flour, water ... Fold and pinch with fingers Boil in hot water until pierogi surfaces (about 3-5 minutes) then sauté with butter or pan fry on a skillet Assembling ...

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 ...

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.