And that’s precisely what pierogi are: delicious boiled pastry parcels filled to the brim with all sorts of yummy things: cheese and potato, sauerkraut and mushrooms, meat, spinach, lentils, sweetened ...

and cook for 30-35 minutes more or until the potatoes are soft and the meat tender. The gravy should be nicely thickened by the potatoes. Check the seasoning and add salt and pepper to taste.

Pierogi ruskie are now made with a cottage cheese (called twaróg or biały ser, white cheese), potatoes and fried onions. The other ‘classics’ – sauerkraut with mushroom and meat – are still a ...

Place the potatoes and 1/2 teaspoon salt in a large ... 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 minutes ...