We got the recipe for Big Martha’s Potato Pierogi, here’s how to make it. In a medium bowl, whisk the egg. Add the sour cream ...

Another popular means of cooking pierogi is sautéing. Traditionally, the dumplings are sautéed with butter until the dough browns. This technique is best used with store-bought pre-boiled pierogi or ...

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 ...

Top with the shallot, drizzle with olive oil and season. Roll the pierogi dough out thinly (about 0.5mm is ideal) on a floured surface and use your favourite method to shape, fill and seal the ...

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 ...

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 ...

Transfer to the linen towel. Continue this process until all the dough circles are filled. Working in batches, cook the pierogi in boiling water. They will sink to the bottom of the pot and then ...

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 ...

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 ...