Authentic Polish Pierogi Dough Recipes

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4 hours ago Gather the ingredients. In a medium bowl, whisk together eggs, water, and salt. Add the flour all at once and mix with a wooden spoon until well …

Rating: 4/5(279)
Calories: 123 per serving

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7 hours ago To make the Keto Pierogi Dough: Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute. Stir, then microwave …

Rating: 4.5/5(11)
Total Time: 37 mins
Category: Keto Main Dishes
Calories: 503 per serving
1. Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute.
2. Divide the dough into 12 equally sized balls.
3. Melt the butter in a large saute pan over medium heat.

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1 hours ago Authentic Polish pierogi dough recipe call just for flour, water, salt, and optionally some fat and an egg. Pierogi dough with egg or no egg: There …

Ratings: 73
Calories: 2107 per serving
Category: Dinner

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8 hours ago These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe

Rating: 5/5(20)
Total Time: 2 hrs 30 mins
Category: Dinner
Calories: 411 per serving
1. Place potatoes in a pot, cover with water and cook until fork tender;
2. Pour the flour on a counter or other surface that will allow you to make the dough;
3. Using separate pans add oil and onions and fry the onions until golden brown and bacon until crispy (you don't need fat for bacon as it is already fatty);

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1 hours ago Now this low carb pierogi recipe does take a little bit of time, but I promise, it’s worth it. Best to eat them hot and with some deeeelicous sour …

Rating: 4.5/5(15)
Estimated Reading Time: 3 mins
Servings: 10
Total Time: 40 mins

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9 hours ago This traditional pierogi dough is the simplest one, made of flour and water. It’s elastic, pliable, soft and easy to work with. You can roll out this …

Rating: 4.5/5(87)
Total Time: 45 mins
Category: Polish Main Courses
Calories: 182 per serving
1. Sift four cups of flour onto your work surface. Make a well and pour in a little bit of hot water. Mix everything together using your hands, aiming to evenly moisten the flour as you go.
2. Gradually add more water and continue blending it with the flour.
3. Observe the forming dough and allow it to “drink” as much water as it requires. You’ll know it has enough liquid, once the dough doesn’t stick to your hands anymore.
4. Continue kneading until the dough is soft, elastic and there aren’t any lumps. It can take a while, so don’t get discouraged.

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2 hours ago How To Make Pierogi Dough. Add 2 1/2 cups of all purpose flour to a mixing bowl. Mix in 1/2 teaspoon salt (optional) Mix in 1 to 1 1/4 cups of boiling water to which has been added 1/4 cup cup less 1 teaspoon of butter. Once the ingredients …

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8 hours ago Homemade Polish Pierogi are filled pasta dumplings, similar to ravioli, but with unique fillings like sauerkraut and potato and cheese. Our recipe for this easy-to-work-with Polish Pierogi dough is complete with three tasty, traditional filling options: Cheesy Potato, Herbed Potato, and Sauerkraut.

Rating: 4.5/5(58)
Category: Dinner Recipes

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4 hours ago Pierogies are the quintessential Polish food. I hope you will love these simple recipes. I grew up in as an American with Polish and Ukrainian roots with where homemade pierogies were a staple.; My wife grew up in a Polish village where the tradition is 100% authentic Polish from Poland.; We live in Poland and America. However, no matter where we are, we eat Pierogies.

Estimated Reading Time: 6 mins

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2 hours ago With so many filling options, we made this authentic ruskie filing for pierogi, Gosia’s favorite Polish pierogi dough recipe, as well as a sweet filling, and cold beet soup. This was the first time I’ve made the pierogi ruskie, a traditional filling of potatoes and cheese. Many assume that ruskie means this is a Russian filling, but that’s not the case. The dish originates from an …

Rating: 4.3/5(9)
Category: Side or Main Dish
Cuisine: Polish
Estimated Reading Time: 4 mins

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7 hours ago Making traditional Polish pierogi from scratch is a labour of love, but they taste infinitely better than store-bought. You will totally fall in love with …

Reviews: 6
Category: Appetizer, Main Course
Cuisine: Polish
Estimated Reading Time: 8 mins
1. Ideally make the fillings before you make the dough to allow them to cool completely.
2. Mushroom filling: put the dried mushrooms in a measuring jug and cover with boiling water. Set aside to rehydrate while you get on with the recipe. Chop them very finely after 10 minutes.
3. Heat the butter and oil in a frying pan and fry the onion over low heat for 10 minutes.
4. Add the mushrooms and fry for 5 minutes.

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1 hours ago Polish pierogi are made with a tough dough that can be filled Carb Manager Menu. Features Submenu Macros Tracker With the best macro tracking app for the Keto diet, never be left …

1. Combine the paleo flour, salt, and xanthan gum in a large mixing bowl. If necessary, sift the paleo flour first. Use a spatula to mix the egg yolk and ricotta cheese into the dry ingredients to make a crumbly mixture. Next, soften the butter by fraising it on a clean surface or rubbing it between your fingers (do not microwave or melt!). Use your hand to mix the butter into the dough until you have a crumbly but wet dough, as pictured.
2. Pour half the water listed into the dough. Knead the dough with your hands until it just comes together and the dough is free of any white or yellow streaks. You can use the remaining amount of water as needed if your dough is still a little dry. Transfer the finished dough to a piece of plastic wrap. Shape the dough into a flattened ball or rectangle and tightly wrap the dough.
3. Chill your wrapped dough in the refrigerator for just one hour. From here on, you may use the dough to your liking. Roll the cold dough into a ⅛”-¼” thickness and cut out circles to make pierogi. Fill the pierogi with your filling of choice and fry them in a pan with butter or bacon fat. You may also bake the pierogi in a 350 degree oven after brushing them with melted butter or an egg wash. You can freeze the uncooked pierogi and boil the frozen pierogi for just 1-2 minutes before finishing them in a frying pan with butter as well.

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5 hours ago Looking at some authentic Polish pierogi recipes we find few basic tastes and regional diversities. But what you will genuinely like in this wonderful Polish dish, is that making pierogi is an art – you can use your creativity. And here comes a picture of what is the most basic and traditional specialties are: Most traditional Polish pierogi fillings. Pierogi are simply made …

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6 hours ago See Also: Authentic polish pierogi dough recipes Visit Site Low Carb Keto Pierogies Resolution Eats 5 hours ago 2 cups shredded part - skim mozzarella cheese ¼ cup butter 1 large egg 1 large egg yolk cooked onion topping: ¼ cup butter 1 ½ cup sliced shallots Instructions 1.

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6 hours ago See Also: authentic polish pierogi dough recipes Show details . Low Carb Keto Pierogies Resolution Eats. 5 hours ago 3. Microwave the butter and mozzarella cheese for the dough on High for 1 minute. Stir and cook for one minute more. Stir well to combine. 4. Allow the cheese to … Rating: 4.5/5(4) Total Time: 40 mins. Category: Entree. Calories: 531 per serving. 1. Place …

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Just Now While there is no Sour Cream in the Traditional Pierogi Dough recipe, this method became popular in recent years. You’re not likely to find it in cookbooks, but Polish homecooks swear by it, sharing this recipe on the internet forums. Here’s why it’s worth using sour cream in pierogi dough: Thanks to sour cream, the dough feels smoother and kneads easier. There’s …

Rating: 4.4/5(107)
Total Time: 1 hr
Category: Polish Main Courses
Calories: 55 per serving

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6 hours ago Drop 4-5 Pierogi at a time, and allow to cook for 4minutes. They will pop up to the top as they cook. Using a slotted spoon, remove the pierogi one by one and set on a paper towel. In a medium skillet, add 2 tablespoons of butter over a medium heat. Place 3-4 pierogi in the pan, and lightly brown on both sides.

Estimated Reading Time: 3 mins

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Just Now Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted …

Rating: 5/5(10)
Total Time: 40 mins
Category: Dinner
Calories: 230 per serving

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5 hours ago A s a Chicago-born guy of Polish descent, these pierogi recipes have always been central to my Christmas holiday. The humble pierogi is …

Reviews: 6

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8 hours ago Directions. Pass farmer's cheese and cooked potatoes separately through a food grinder or food processor. Heat oil in a large skillet over medium …

Rating: 5/5(3)
Total Time: 1 hr 55 mins
Category: Main Dishes, Dumpling Recipes
Calories: 76 per serving
1. Pass farmer's cheese and cooked potatoes separately through a food grinder or food processor.
2. Heat oil in a large skillet over medium heat and cook mushrooms and onions until soft, about 15 minutes. Remove from heat.
3. Combine farmer's cheese, potatoes, mushroom mixture, sour cream, salt, and pepper in a bowl. Mix together and set filling aside.
4. Place flour on a clean work surface and make a well in the center. Crack both eggs into the well. Add butter and a few tablespoons of the warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth, adding more flour to the work surface as needed.

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1 hours ago 4.5 from 4 reviews. This Keto Pierogies recipe uses Fathead dough to keep the carb count down to just 8g net carbs per serving. Author: Resolution Eats. Prep Time: 20. Cook Time: 20. Total Time: 40 minutes. Yield: 18 piergies 1 x. Category: Entree. Cuisine: Polish.

Rating: 4.5/5

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1 hours ago This is an easy family recipe to duplicate for authentic home-made Polish pierogi dough for Polish Dumplings. What's really nice about it is that the dough is very elastic and forgiving, unlike some pasta dough. My grown daughters as well as granddaughter have all grown up on cheese and potato and sauerkraut pierogies. 158 People Used More Info ›› Visit site > Basic Polish

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3 hours ago Dariusz, The Polish Chef, shows you how to make delicious potato and cheese pierogi from scratch helped by @Susan's Cooking School. Enjoy!Dariusz's stolnica

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5 hours ago Technique differentiates pierogi dough from other pastry dough. Polish pierogi dough uses standard ingredients -- flour, eggs, water and salt -- but the kneading technique, a combination of gently cradling and lifting the dough before dropping it on the work surface, gives it a supple texture unlike similar preparations.You can make this dough up to 24 hours ahead of making …

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4 hours ago Keto Pierogi (Two Ways!) The Hungry Elephant. 1 hours ago Now this low carb pierogi recipe does take a little bit of time, but I promise, it’s worth it. Best to eat them hot and with some deeeelicous sour cream. The first … Rating: 4.5/5(15)

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6 hours ago Recipe Recap. Make a filling using a mixture of mashed potatoes and cheese. Make the dough, using flour, egg, salt, and some sour cream. Roll the pierogi dough out and fill …

Ratings: 19
Calories: 470 per serving
Category: Dinner
1. Peel and dice potatoes, fill a stock pot with water and add potatoes and salt to the water. Boil the potatoes until they are fully cooked, or you can easily puncture them with a fork with no resistance
2. While the potatoes are cooking, saute the onions in a fry pan using a little butter and some of the drippings from the bacon. You want the onions to brown and caramelized.
3. Drain water from the cooked potatoes and use a potato masher to mash them. Add the cheddar cheese, cream cheese. Then, mix together until the cheese is fully melted and set aside until cooled. Once cooled, form the cheese and potato mixture into 1/2 to 2 inch balls.
4. While the potato mixture is cooling begin to make the dough. In a mixing bowl, add the flour, eggs, salt, and sour cream. Using a fork, stir the ingredients together. You will want to use your hands at some point to fully incorporate the ingredients.

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Just Now Polish pierogi dough recipe (original) Introductory word: usually we make the pierogi dough without eggs as ingredients. However, in some recipes there are eggs, and indeed, they are used in some Polish households. The truth is that the addition of whole eggs (or just yolks) to the pierogi dough makes it more rigid when cooked. For most people it is not an advantage, so …

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Just Now Unwrap dough and roll it out onto a floured surface with a rolling pin… Do not use a pasta machine for this recipe! Cut the dough with a round cookie …

Rating: 5/5

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2 hours ago Pierogi (Traditional Polish Dumplings) Recipe Allrecipes top www.allrecipes.com. This authentic Polish pierogi recipe is from my grandmother and has been handed down in our family for generations. The pierogi are filled with cheese, potatoes, and mushrooms but you can use the dough recipe and stuff them with other fillings to your liking. There are many ways to …

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5 hours ago Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during the cooking. Pinch tightly. Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire dough and all the filling is used.

Rating: 5/5(1)
Category: Dinner

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7 hours ago The dough makes approximately 100 three-inch pierogi, if dough is rolled to 1/16th inch thick. Each filling recipe listed below yields potato = 22, cheese = 40, kraut = 26 and …

Rating: 4.8/5(8)
Estimated Reading Time: 9 mins
1. On a clean work surface, place all of the 7½ cups of flour into a pile. Stir in salt then make a valley in the center of the flour. Crack both eggs into center along with sour cream. With a fork, start stirring the eggs and sour cream into the flour pulling the edges toward the center. Then gradually add the water a little at a time as you continue to stir with a fork. You may not use all of the water so after 2 cups check texture and slowly incorporate another half cup of water. (Our dough was a perfect consistency at 2½ cups and we did not use the remaining ½ cup.) The texture should be soft and sticky to the touch.
2. Boil potatoes in salted water for 5-10 minutes until tender, then drain and place back into the pan. Heat over medium just long enough to evaporate any liquid left in the pan and to dry out the potatoes. Remove to a bowl and set aside.
3. In a medium sauté pan, melt butter over medium heat and add mushroom and onion and cook for 3-5 minutes until tender. Add drained sauerkraut, salt and pepper. Stir and remove from heat. If not filling right away, refrigerate until needed.
4. In a medium sauté pan over medium heat, melt butter and add onions. Cook 3-5 minutes and remove from heat. Stir in Farmer’s cheese and mix to combine. Stir in egg, parsley, salt and pepper and stir again. If not filling right away, refrigerate until needed.

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8 hours ago Pierogi dough. ½ cup (2 oz.) 120 ml (55 g) almond flour; ¼ cup (¾ oz.) 60 ml (25 g) coconut flour; ½ tsp ½ tsp salt; 1 tsp 1 tsp baking powder; 1½ cups …

Rating: 4.6/5(16)
Total Time: 35 mins
Category: Meal
Calories: 807 per serving

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1 hours ago Directions. Put flour & salt in the bowl. Add melted butter or margarine, milk, eggs & sour cream. Mix together into a dough that's easy to handle. Knead into a little ball. Roll out the dough and fill with filling. Pinch closed. Cook pierogi a few at a time in boiling water. When pierogi float to the top take out.

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Just Now Half moon shaped dough pockets that can be stuffed with all kinds of ingrediënts and are first boiled and then baked. The grandma of the family made a huge amount of dumplings …

Servings: 6
Total Time: 1 hr 30 mins
Estimated Reading Time: 5 mins
1. Boil the potatoes in a pan until they are done.
2. Put them into a bowl and mash them. Add the white cheese and mix it together. Season it with some salt and pepper. Set the bowl aside.
3. Put the (spelt)flour in another bowl. Make a dent in the middle and break the egg in there. Add some salt.
4. Slowly add the lukewarm water bit by bit and mix it together with your hands. Knead it into a nice dough ball.

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3 hours ago This Polish pierogi recipe is closely related to mushroom dumplings (uszka), served on Christmas Eve with borscht, both of which I shared last year. …

Reviews: 29
Category: Dinner, Party Food
Cuisine: Polish, Vegetarian
Total Time: 1 hr 35 mins
1. Start by making the filling. In a saucepan heat up the oil, add the onion and cook over a low/medium heat for a couple of minutes until softened, stirring often. Add the sauerkraut, mushrooms, seasoning (mainly pepper at this point), stir, cover and simmer for about 40-45 minutes, stirring often (do not let the mixture burn). You may have to add a drop of water if the mixture becomes too dry and starts sticking to the pot. Remove from the heat and puree 1/3 of the mixture. (ensure you puree the porcini but the mixture should not be completely smooth). Combine with the remaining sauerkraut. Add the breadcrumbs, stir, adjust the seasoning if necessary (the mixture should be tangy, sharp and peppery) and set aside to cool.
2. While the sauerkraut filling is cooking prepare the dough. Tip the flour onto your work surface, add the salt, make a well in the middle, add the butter and start combining using a large knife, cutting through the mixture and gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. When all the water has been added and the dough comes together continue kneading for 6 more minutes until smooth and soft. If the dough sticks to your hands add 1 teaspoon of flour and knead in. Cover the dough with a bowl and set aside for 20 minutes.
3. Divide the dough into 2 parts (easier to work with) and roll out one part (keeping the other covered) on a lightly floured surface as thinly as possible, 2-3 mm in thickness (don't worry, the dough is quite elastic and won't tear easily). Using a glass with a diameter of about 7 cm make round shapes (gather up the excess dough and add to the other dough part).
4. Place a small amount of the filling (about a teaspoon) in the middle of the round dough shape (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together - go over the edge twice for each dumpling (your fingertips should be dry so it's a good idea to keep a sheet of paper towel near you to wipe them if they get sticky).

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8 hours ago Looking for Polish recipes? I'm testing 100's of them here! Bring the flavours of Poland to your kitchen. Skip to content. Cook; Find a recipe; Discover; ⭐ Christmas; MENU. Search for a recipe: Search. Click the ‘Filter Recipes’ button below ↓ to filter them by meal type, diet type, occasion and difficulty. Filter recipes. Meals & Courses Meals & Courses. Special Diets Diet …

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3 hours ago Polish dumplings with potato and cheese are one of the most popular Polish dishes. In this video we show you, step by step, how to make the traditional Polis

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3 hours ago Mix the flour and salt together in a separate bowl. Add the wet mixture. Knead the dough until it is smooth and soft. Cover it and let sit for 30 minutes. Roll the pierogi dough out thin and cut it into circles with a glass or pierogi cutter. For the Filling: Mix potatoes, onion, salt and pepper together.

Cuisine: East European, Polish/Ukranian
Total Time: 1 hr 5 mins
Category: Main or Side
Calories: 442 per serving

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2 hours ago Oct 16, 2019 - Authentic Polish pierogi dough that can also be used for dumpling and potstickers recipes. This dough is easy to make and freezes very well. Oct 16, 2019 - Authentic Polish pierogi dough that can also be used for dumpling and potstickers recipes. This dough is easy to make and freezes very well. Pinterest. Today. Explore. When autocomplete results are …

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3 hours ago It’s another traditional name is “ruski pieróg” “Ruthenian pieróg” (in singular –not to be mistaken for plural “pierogi ruskie”, “Ruthenian pierogi, “dumplings with cheese -potato mixture, christiened so quite recently), and that name indicates well its origin.There are many version of kulebiak, with different stuffing, msome of them quite appropriate fo Wigila, like

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1 hours ago This is an authentic recipe to one of the best Polish vegan pierogi. They are made from soft and thin dough and filled with sauerkraut and mushrooms. Subscribe. Leave this …

Cuisine: Polish
Category: Lunch, Dinner
Servings: 4
Total Time: 1 hr 10 mins
1. DOUGH: Mix the flour with salt and add the oil. Now add the hot water into the flour and mix well (if you are using your hands, be careful with the hot water). After a couple of minutes of dough-making, you should get a smooth and non-sticky dough.
2. Once it is ready, cover with a kitchen towel and leave to rest for 10-15 minutes.
3. Meanwhile, you can make the filling.
4. FILLING: In a pot heat up 2 tbs of olive oil and add 3/4 of the chopped onions. Fry until golden brown and then add the sauerkraut. Cook together around 10 minutes, or until the sauerkraut will get softer. Then take out from the pot and set aside to cool a bit.

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1 hours ago Using a meat grinder or food processor, grind the meat mixture down until fine in texture. Into the same skillet with meat drippings, add in the mashed …

Rating: 4.8/5
Total Time: 1 hr 20 mins
Category: Main Course, Meats, Potato Dishes
Calories: 294 per serving

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3 hours ago Preheat oven broiler to 500° F. Heat 3 tablespoons of the avocado oil in a 10” or larger cast iron skillet. Brown the Pierogis for 1-2 minutes per side until golden, transfer to a …

Rating: 5/5(2)
Total Time: 40 mins
Category: Main Course
Calories: 547 per serving
1. In a medium bowl mix together the Pierogi filling, set aside.
2. In a medium mixing bowl melt the mozzarella in the microwave just until melted, about 30 seconds. Stir the remaining dough ingredients into the mozzarella.
3. Preheat oven broiler to 500° F.

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Frequently Asked Questions

What is pierogi made of?

Most traditional Polish pierogi fillings. Pierogi are simply made of dough and filling. These very simple compositions are merged into pierogi in order to make you happy :) Making pierogi obviously starts with preparing the dough. A trusted, authentic pierogi dough recipe is published on Tasting Poland ( pierogi dough recipe ).

How to make keto pierogi dough?

To make the Keto Pierogi Dough: Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute. Stir, then microwave another minute. Stir until fully combined and cool for 2 minutes. Stir in the egg and egg yolk until combined. Add the almond flour and stir with a large spoon until combined.

What is the best low carb pierogi substitute?

Delicious Keto Pierogies made with Fathead Dough are the perfect low carb pierogi substitute! You can fill them with almost anything but this version uses cheesy cauliflower puree! Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute.

Can you freeze pierogi from scratch?

Making traditional Polish pierogi (dumplings) from scratch is a labour of love, but they taste infinitely better than store-bought. This recipe makes a big batch of pierogi – you can freeze any leftovers. Ideally make the fillings before you make the dough to allow them to cool completely.

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