The perfect dough for pierogies consists of only three ingredients ... The next rule we need to remember is about proportions. I will reveal the recipe for my grandmother's pierogi.

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

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 ...

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 ...

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 ...

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.

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 that I remember best: she told me to only use flour, hot water and a bit of ...