Pierogi, or boiled filled dumplings, were originally Polish peasant food. But these savory dumplings eventually overcame class boundaries and became popular among those in all walks of life. They're served at many festivals; and family gatherings just have to have pierogi to be complete. At the 2007 Pierogi Festival in Kraków, 30,000 pierogi were consumed daily.
Prep: 45 to 60 min | Total: 60 min to 1 hr 15 min
Yield: about 3 1/2 dozen small pierogi
Homemade pierogi are also an important part of Christmas Eve celebrations in many homes, but aren't limited to the holidays; many enjoy them all year long. Pierogi are very flexible and can be stuffed with a number of savory or sweet fillings, including potato and cheese (below); sauerkraut, cabbage, spiced meats, and even fruits and berries. Because pierogi freeze well, they make quick, satisfying last-minute meals.
Tip from our bakers: If your filling is a bit watery due to the potatoes, add a tablespoon of flour to help thicken it up.
Dough
Filling
To finish
Dough
Filling
To fill the pierogi
Recipe and photo used with permission from: King Arthur Flour
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