These Polish dumplings are filled with caramelized cabbage, crispy bacon, and salty feta for a cabbage pierogi great for a ...

Instead of cracking eggs into the mix, Polish cooks often make pierogi dough with just oil, water, salt, and flour. The dough is then folded and pinched by hand or fork to seal the ingredients inside.

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.

When you are ready to make the pierogi, roll out the dough to a thickness of between ... Crimp or pleat together with your fingers or use a fork to seal. Bring a large pot of water to the boil.