Drop the pierogi into the boiling water in batches. Cook them for 2-3 minutes from the moment they float to the surface.

Start by making the pierogi dough. In a large bowl, combine the crumbled curd cheese, egg, and butter. Mash everything together using a fork, then gradually add the flour.

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 ...

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 ...

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.

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 ...

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 ...