There's nothing like homemade pierogies! With a flavor-packed potato filling, tender homemade dough, and sweet caramelized ...

In this recipe, it brings a gentle tang to the pierogi dough, creating a beautiful flavor profile that pairs beautifully with ...

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 ...

Featuring over 50 recipes, the book travels through Poland ... Top with the shallot, drizzle with olive oil and season. Roll the pierogi dough out thinly (about 0.5mm is ideal) on a floured ...

You could try adding strawberries and raspberries to this recipe or using any summer ... When you are ready to make the pierogi, roll out the dough to a thickness of between 1-2mm.

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.

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 ...