If you want an excuse to sink your teeth into a warm and comforting plate of carbs and cheese, October 8 is the day to do it. It’s National Pierogi Day. But Casey Barber, author of “Pierogi ...

But pierogi weren’t born dull. In their native Poland, they’re peasant food, yes — but also celebratory, regional and wildly varied. In “Pierogi: Over 50 Recipes to Create Perfect Polish ...

What is a pierogi made of? A pierogi is made with an unleavened dough, cut into little squares or circles, and filled with ...

Pierogi House sells frozen pierogi for $8.99 for a half dozen, coming down to $1.50 per pierogi. “We’re not cheating on stuffing,” Makhayev said. Pierogi is the most popular menu item.

Assemble pierogies: Line a rimmed baking sheet with waxed or parchment paper. Divide rested dough into 4 equal pieces with a bench scraper or knife. Set aside 3 pieces and cover with mixing bowl.

1/2 large; green cabbage, 1-inch wedges, core intact; 1 medium; yellow onion, peeled and cut into ½-inch wedges, core intact; 12 ounces; fully cooked Polish kielbasa, sliced into 1-inch coins ...

The pierogi ruskie are the best I’ve had. No contest. The skins are thick and chewy, blistered in the heat of that enormous oven, smoky, a little greasy, and they’re stuffed with potato and ...

PIEROGI DOUGH. 2 1/2 cups all-purpose flour. 1 cup sour cream. 1 large egg, beaten. 1 large egg yolk, beaten. 4 tablespoons unsalted butter, melted. 1/2 teaspoon salt ...

If you want an excuse to sink your teeth into a warm and comforting plate of carbs and cheese, October 8 is the day to do it. It’s National Pierogi Day. But Casey Barber, author of “Pierogi ...