If you're making a batch of air-fried pierogies, one expert recommends a simple extra step that you just need to know about.

Pierogi are boiled, doughy dumplings that can be either sweet or savory. They are often served with sour cream or applesauce ...

Based on the name, it appears that the new Myrtle Beach spot will serve pierogis, which are boiled dumplings that are often ...

Polish pierogi are usually boiled in salted water. Baked or even deep fried pierogi are also popular. There exists tons of recipes both for the stuffing and for the dough. During decades of communist ...

And that’s precisely what pierogi are: delicious boiled pastry parcels filled to the brim with all sorts of yummy things: cheese and potato, sauerkraut and mushrooms, meat, spinach, lentils, sweetened ...

Gently but firmly seal pierogi by pinching and squeezing edges together with your thumb and pointer finger. Start with 1 ...

Crimp or pleat together with your fingers or use a fork to seal. Bring a large pot of water to the boil. Cook the pierogi a few at a time, they are ready when they float to the top, this should ...

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 minutes, or until tender. Drain. Heat the butter in a large skillet ...

Refrigerate or put into the freezer to firm up the pierogi. To cook, bring another large pot of water to a boil. Add pierogi and cook long enough until they float to the top. It will be just a few ...