Somewhere between the giant wooden duck box and the framed colored-pencil portrait of strangers' wedding vows, there’s a ...

These completely homemade potato and cheddar pierogies are boiled and then pan-fried for a luscious, pillowy interior and a ...

Fried pierogi, photo: Piotr Jedzura/Reporter Pierogi with meat fillings are quite popular as well: pork, beef, chicken and veal, often served with bacon. More sophisticated versions come with lamb, ...

For generations, housewives used to make a nutritious pierogi filling using boiled fava beans in their skins, boiled potatoes and fried onions. They promote this dish at country fairs and regional ...

Most traditionally, that filling is a mixture of mashed potatoes and cheese. Pierogies – which have several alternate spellings – trace their roots to several Eastern European countries ...

Spray a large casserole or two small casserole dishes with cooking spray. Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up, the meat amount varies depending on size of ...

Keeping the same recipe over the last several decades, pierogi at St. Joe’s have cost $6 a dozen for a while. When a group rolling potato filling was asked which task they felt is the most ...

Place a heaped teaspoon of filling in the middle of each circle, fold the dough over and seal the edges. Bring a large pan of salted water to the boil and cook the pierogi in batches. Once they ...

Put a heaped teaspoon of filling in the middle of each circle, then fold dough over into a half moon and pinch the edges together to seal. Transfer pierogies to a lightly floured surface.

Traditionally, the filling consists of ground meats such as beef, pork, or lamb, often seasoned with onion, and served with sour cream. A close cousin of pelmeni, pierogi are believed to have been ...