While you may be familiar with the savory potato-and-cheese pierogi, there's an easy way to transform your pierogi recipe to ...

Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness. For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs ...

Heat the oil in a lidded frying pan and fry the onion with a pinch of salt over a medium heat for 8-10 minutes. Add the ...

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.

When you are ready to make the pierogi, roll out the dough to a thickness of between ... then bring the edges together to form a crescent shape. Crimp or pleat together with your fingers or ...

Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi. Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 ...