This is the final post in a six-part pierogi series. This post contains several pierogi dough recipes: a plain version, one that uses sour cream (miLam’s favorite), another that uses milk, and one that’s enriched with egg yolks. For fillings and instructions, see previous posts.
Fruit Filled Pierogi Recipes: strawberry, plum, etc.
Potato and cheese:
pierogi filling duo.
Recipes for you!
A triplet of tasty sauerkraut recipes prescribed for your pierogi-filling pleasure.
How to Make Pierogi: tricks and tips for rolling, filling, cooking (boiling, frying), serving, and freezing those superb little Polish dumplings. Sound like a lot of work? It is! You might want to muster your troops and form a pierogi production posse.
An overview of pierogi: the ultimate Polish comfort food. An introduction to several classic filling and dough recipes: sauerkraut, potato, cheese, and fruit.
Deconstruct a pie, using a free and easy shortbread instead of a crust. Perfect for when you’re in the mood for pie, but don’t feel like rolling, crimping, fussing, swearing, and guessing whether or not the filling has reached the right consistency while you worry that you’re over-baking the crust.
Wonder why no one can make a pie crust as good as Grandma’s? Because Grandma didn’t use a food processor. She made her buttery crusts by hand. Yes, it was work. But so worth it.
Bourgeois Pig café serves up great coffee and has a huge selection of tea. Their cappuccinos are fantastic and their open Wi-Fi is decent. You won’t find out if Fat Sandwich – a nearby sandwich shop – has decent Wi-Fi, because you’ll need both hands to hold their fat sandwiches.
