When the holiday season comes calling, one particular potato dumpling becomes an important fixture on many dinner tables: ...

Perogies, also known as pierogi, are a beloved dish that hails from Eastern Europe, particularly Poland. These delightfu ...

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.

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 ...

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 ...

Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.

I like them browned in a frying pan with the smallest amount of butter to keep the dough ... pierogi growing up, I’ve learned that some people are sure their families have the best or only recipe.