Comments on: Pierogi – Polish dumplings

By: Tabatha E

Tabatha E — Wed, 23 Apr 2025 11:00:02 +0000

Reminds me of home, with the onion and butter we also add bacon and then a dollop of sour cream! So delicious, thank you again for another brilliant recipe

By: Delphia

Delphia — Fri, 31 Jan 2025 02:58:43 +0000

These were amazing. Gave some to Latvian friend & she loved them, it was her Mum’s specialty so I was a bit nervous. I read all the comments, very helpful. Filling the dough part was difficult for me but I think I’ll get better with practice! Will definitely be making these again.

By: Rosemary McGuinness

Rosemary McGuinness — Sat, 11 Jan 2025 15:47:03 +0000

In reply to Julie.

I’m going to try this! Thank you for sharing.

By: Julie

Julie — Thu, 21 Nov 2024 05:18:06 +0000

Worked perfectly Nagi, thank you. You have some great tips which make all the difference.

I attended a Pierogi Pinching party at the Ukrainian Centre to gleen some tips from the pros. One of the things they did that worked so well was what they called Potatoe Balling. Using a cookie scoop you measure out the room temperature potatoe mixture and place the dollops on a greased cookie sheet. Then refrigerate them.
They refrigerated theirs over night uncovered. Uncovered so any excess moisture would evaporate to ensure the potatoe mixture did not make the dough moist prior to boiling.
It is so much easier to pinch when you work with cold potatoe mixture.