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

Homemade feta and sweet potato pierogies are one of my ultimate comfort dishes. Mashed Japanese sweet potatoes and tangy feta ...

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.

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.

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 ...

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.

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 ...