Even the best seasoned stuffing from perfectly composed ingredients, will be tasteless, if the "pierogi shell ... dumplings, is very warm water, which is added to the dough.

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 salt (people sometimes add egg as well, a common Polish controversy); how thinly ...

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

sometimes very fancy, specializes in one type of dish - pierogi. Avoid those which seem to have thick, hard, gluey dough with only a tiny bit of stuffing. Some Polish chefs of the new generation do ...

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.