Most piroshki are made with a soft yeasted dough that is enriched with egg, but some piroshki are made with a pastry dough of butter/margarine that becomes flaky when baked. The fillings for ...

While you may be familiar with the savory potato-and-cheese pierogi, there's an easy way to transform your pierogi recipe to ...

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 ...

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 ...

Cover the dough with clingfilm and leave for 1 hour. When you are ready to make the pierogi, roll out the dough to a thickness of between 1-2mm. Cut out rounds of 8cm/3½in diameter, bring the ...

Roast for 40 minutes, or until tender. Set aside to cool. Make the pierogi dough: In a bowl, mix together the flour, sour cream, egg, olive oil, and salt until the ingredients bind together.