Start by making the pierogi dough. In a large bowl, combine the crumbled curd cheese, egg, and butter. Mash everything together using a fork, then gradually add the flour.

Some time ago, my grandma showed me what to do to make them delicious. The secret lies in making the dough just right. We ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

Potatoes are the unsung heroes of classic pierogi fillings. They are first cooked until soft, then mashed until smooth. This ...