Even the best seasoned stuffing from perfectly composed ingredients, will be tasteless, if the "pierogi ... The perfect dough for pierogies consists of only three ingredients - flour, a pinch ...

Trying to find the best pierogi and declaring ... In a large bowl, stir flour, salt and egg. Slowly work in the sour cream and butter. The dough will be dense. Refrigerate for at least 1 hour.

It should not be sticky – if it is, add a little more flour. 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 ...

Pierogi (the word ‘pierogi’ is plural in Polish, the singular is one ‘pieróg’ – pronounced pye-ROOG) are the most recognizable Polish food abroad. They are half-circular dumplings usually made from ...

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 ...

In a bowl, mix together the flour ... 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 ...