brush a bit of water around the very outer edge of this dough round using a pastry brush (fingers work too!). Fold over, and pinch along the edges to seal. Just like that, you’ve got a pierogi ...

The perfect dough for pierogies consists of only three ingredients ... Place filling in the center of each and seal the edges (you can slightly dampen them with water). Drop the dumplings ...

Then cut with a small biscuit cutter and seal firmly. Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness. For the dough: In a large mixing bowl ...

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 ...

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.

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 ...

Roll the pierogi dough out thinly (about 0.5mm is ideal) on a floured surface and use your favourite method to shape, fill and seal the pierogi. Cutting out lots of circles is generally the method ...