Delicious! The taste of pierogies depends not only on the filling, but primarily on the dough. Even the best seasoned stuffing from perfectly composed ingredients, will be tasteless, if the "pierogi ...

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 salt (people sometimes add egg as well, a common Polish controversy); how thinly ...

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 ...

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 ...

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 ...

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.

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 ...

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 ...

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 ...