Here’s what you need to make pierogi at home. For the dough: For the filling: Editor’s tip:I like to amp up the flavor of this recipe and toss in a half cup of shredded cheddar. It’s not ...

I too remember my grandma’s kitchen, and how she taught me to make pierogi. 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 ...

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 ...

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 ...

Make the tomato salad by slicing the tomatoes and arranging them on a plate. Top with the shallot, drizzle with olive oil and season. Roll the pierogi dough out thinly (about 0.5mm is ideal ...

Photo: Jan Graczyński It is not complicated to make pierogi but it takes time. Some experience in the kitchen and a good recipe are paramount. There is no hack to success. The pierogi dough should be ...

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 ...

Make the dough: In a large bowl, combine flour, egg yolks, salt, turmeric and pumpkin purée. Bring mixture together with your hands, adding a few tablespoons of tepid water if needed. Add melted ...

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 ...