By Iban 1 and bolandrotor 2.

Pierogi recipe. This was the first time Ive made the pierogi ruskie a traditional filling of potatoes and cheese. It has recently become available in supermarkets but this recipe beats them all. These can also be frozen between layers of waxed paper and boiled for 10 minutes.

In the battle of best dumpling on earth the pierogi has a fighting chance for the championship. Cover and pulse to blend. Remove from boiling water with a large slotted spoon and place in a serving dish.

This is an old Czechoslovakian recipe. If you like heat a little butter in a frying pan and transfer cooked pierogi directly from the water to. Add pierogi to a pot of boiling salted water gently stir to make sure they dont stick together.

Make the dough using flour egg salt and some sour cream. These Polish dough pillows are usually filled. Place pierogi into boiling water and boil until the dough is tender 7-10 minutes.

Put a large non-stick frying pan on a medium heat with ½ a tablespoon of olive oil the pierogi and the reserved broccoli florets. Pour in 1cm of boiling kettle water cover and boil for 4 minutes. Add butter to the onions and add cooked pierogi to the pan.

Allow to cook for 1 more minute. Cover and pulse until dough forms a ball adding an additional 1 to 2 tablespoons of water or flour if needed. Season with salt and pepper and allow the pierogi to colour.