Boil two quarts of water. Add frozen pierogies and heat for 3-5 minutes (until they float); drain, transfer to serving dish, lightly spritz with olive oil and set aside. Add butter to a sauté pan and ...

Many people believe the secret to great pierogi dough is making it with sour cream. It makes the dough flaky and tender and adds a terrific flavor. If you don’t want to use sour cream, then milk can ...

It's pierogi season again and Darlene from Yeah Pierogi's joined Mercedes in the kitchen to show us how it's done. Whether it's farmers cheese or chic peas, you will be making more with the family for ...

In the battle of best dumpling on earth, the pierogi has a fighting chance for the championship. These Polish dough pillows are usually filled with farmer's cheese, potatoes, sauerkraut, mushrooms, ...

A recipe for Polish pierogi in the Food Guide of the Nov. 17 Tribune was incorrectly titled and gave confusing instructions for making the dough. The correct recipe ...

At this point in time my mother and grandmother are rolling over in their graves. Not only am I asking on line for a recipe but I called them perogies. I can barely pronounce the Ukranian let alone ...

If you're a carb fiend then you probably adore pierogi. Perhaps you've been lucky enough to enjoy pierogi at a Polish diner or even in a Polish household on the regular. However, if you're like most ...