#pierogies

[daily-deliciousness]

Polish classic pierogi ruskie - traditional dumplings with potato and cheese

[foodcravings]

(via Instagram)

[faithvarvara-art]

Getting ready for a big dinner! It's been so cold and snowy out lately I've been just wanting to eat hearty and warm comfort foods, eating lots of perogies and soup right now! Also I have such a hard time choosing background colours!!! Which ones your fav? I was thinking of making make some art prints or tote bags of some of my recent designs and wanna know what ya'll like. like the coziness of the second one with the red but in such a sucker form blue teal colours loll

[manicpixelwench]

I saw on your stories that you wrote about Poland! If you ever need some expert advice, I’ll be happy to lend my brain for your questions about pierogies and more — I’ll trade it very fairly for an additional date with Mads. Picnic in a park or a forest walk so it can be extra awkward lol.

Anyway, as a Polish person I want to thank you. It’s so refreshing and even a little heartwarming to see my nationality mentioned.

Mmmmmm pierogies 🤤

And of course! I get so excited too when Denmark is mentioned in international media, like, one of the contestants in The Great British Bake off has a Danish grandmother and I'm like "I HOPE HE WINS" purely because of his Grandma 😂

I definitely get it 😁

[quo-usque-tandem]

Bacon-mushroom-spinach pierogies

[bigtreefest]

Homemade pierogies!!!

Recipe link

[ronniefein]

I had such a nice response to my post and recipe for potato and cheese pierogies/kreplach and also, someone mentioned varenikas. So, I might catch some flack for this but basically, the dough for all three is similar and in Poland the dumplings are known as pierogies, in Ukraine they’re called varenikas and Ashkenazi Jews know them as kreplach. No matter what you call them, they are marvels.

For those who are kosher, obviously the dough for meat kreplach has no butter or other dairy. The texture is somewhat different but still very similar to dairy dough. My kreplach dough has eggs, which gives them a nice, tender texture.

MEAT KREPLACH

DOUGH:

2 cups all-purpose flour

3/4 teaspoon salt

3 large eggs, beaten

2-3 tablespoons cold water, approximately

chicken soup or a saute pan and vegetable oil

Place the flour, salt and eggs in a food processor. Process, gradually adding just enough water for a ball of dough to form. Wrap the dough and let rest for at least one hour. Roll the dough, a portion at a time, on a floured surface until the dough is very thin. Cut into 2-1/2 to 3-inch squares. Place one heaping teaspoon of filling in the center of each square. Fold the dough over the filling to make a triangle. Pinch the dough together to seal the edges (if necessary wet two edges of the square before folding). Bring a large pot of water to a boil. Add the kreplach about a dozen at a time, lower the heat to a simmer and cook for about 15 minutes, or until they are tender. To serve, place the cooked kreplach in chicken soup and cook for 4-5 minutes. You may also fry the kreplach (on one side until golden brown) in vegetable oil.

FILLING:

2 tablespoons vegetable oil

1 medium onion, chopped

1 medium clove garlic, finely chopped (optional)

12 ounces chopped, cooked beef

1 large egg

1 teaspoon paprika

salt and freshly ground black pepper to taste

Heat the vegetable oil in a sauté pan over medium heat. Add the onion and garlic and cook, stirring frequently, for about 2-3 minutes, or until the vegetables have softened. Place the meat in a bowl. Add the onion, garlic, egg, paprika and salt and pepper to taste. Mix thoroughly.

[zinjanthropusboisei]

I'm still incredibly proud of those pierogies. Dumpling-shaped cultural food items my beloved