#pierogy

[bootleg-nessie]

When you accidentally remove the load-bearing pierogi and the entire contents of the freezer come spilling out

[magicalflyingcow]

I just finished making a huge batch of pierogies from scratch and I am so tired, my back hurts, and I'm sitting here wondering if my 31 year old ass is having so much trouble, how the hell did my like 90 year old grandma do this but like more every time we saw her like damn grandma you had some stamina

[thingsthatcannotsaveyou]

ENSURING THAT EVERY CHILD IN THE NEIGHBORHOOD CAN ENJOY A PLEASING HALLOWEEN PIEROGI CANNOT SAVE YOU

[kutjingkupluk]

.

Pierogy

[polishwave]

[azallea]

[daily-deliciousness]

Roasted garlic cheddar pierogi

[fattributes]

Pierogi Ruskie

[casadabiqueira]

Beachside bar in Senigallia, Adriatico, Italy

Piergiorgio Branzi, 1957.png

[koszmarnybudyn]

Its nearly Chrismas, so have some chrismas teens. Also enjoy some piergi, they're very good.

[haveyoueatenthis]

[spicy0pumpkin]

I said ONLY one 👀

[alles7ist7vorbei]

[pierog]

Hey! I have to ask because you seem like a good resource, I have never had a PIEROGI before, and want to know if you have any good recipes for them?

PIEROGI RECIPE from my babcia

ingredients: 10 medium sized potatoes 250g curd cheese, or a mix of ricotta and cream cheese 1 large onion salt and pepper sour cream, butter, & bacon to serve

and, for the dough: 4 cups white plain flour approx 1 cup of water tablespoon of olive oil (or you can buy round dumpling sheets from asian supermarket if lazy)

TO MAKE

peel, cut and boil potates until cooked

chop your onion finely and caramelise it in a bit of oil.. don't let em burn or they'll taste bitter

mash your potates and cheese. add the onion, salt and pepper, and mix very well. cover with glad wrap and set aside

in a mixing bowl add your flour and salt to taste. start adding the water or oil until you have a dough you can roll out very thinly

put a large pot full of water to boil, add one tsp of salt & a glug of cooking oil to stop the sticking

knead your dough a few times til it becomes elastic and easy to work with

lightly flour your work surface and, with a rolling pin, roll the dough as thin as possible, like 1-2mm. the thinner you can do this the yummier the final result, but work within your comfort zone, as you don't want the pierogi to split when boiling

use a glass to cut circles out of the dough

placing the circle of dough in the palm of your hand, stretch slightly and add a heaped teaspoon or more of the potato/cheese mixture. yummy!

stretch the dough around the mixture to seal into a dumpling, and place them on a floured plate

when you're ready, boil your pierogi about 5 or 6 at a time, making sure they don't stick to each other or the pan. boil til they float to the surface.

pull them out with a slotted spoon and lay them on a draining board to cool congrats! you have make delicious pierogi ruskie. you can eat them straight away, but i loooove to fry them all crispy in oil and butter... i hope this brings you so much love and dumpling

[polishwave]

Interdyscyplinarnie.

[marisatomay]

i love sending tweets to the family gc