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Pierogi Recipe. The Pierogi Recipe handed down through generations by Gary and Chris Dyrkacz transcribed and enhanced from Helen Dyrkaz's recipe What are pierogi? They are the Polish version of filled dumplings. This is Mom D's revered recipe for pierogi. I am second generation American, and can't speak a word of Polish. The Recipe This recipe has been distilled over quite a few years. [There is now a video tutorial series of how we prepare our pierogi - here] The Dough 2½ cups of flour (could be as much as 3 cups) 1 tsp salt 1 egg 2 tbs. sour cream (preferably regular) ~½ cup lukewarm water Mom likes to sift the flour in a sifter older than me, but we are not sure it is necessary.

The Fillings Although I know there are many different pierogi fillings, we have three that are traditional. Although not necessary, it is a good idea to make the fillings the day before you make the pierogi and refrigerate it. Sauerkraut (Kapusta) Filling (makes 50-60 pierogi) 4 lbs sauerkraut 2 lb yellow onions 2 Tbs. sugar salt pepper. Chinese Recipes | Easy Chinese Recipes | Chinese Food Recipes. Korean recipes - Cooking Korean food with Maangchi. Rice "Bap" (18 recipes) Rice is at the center of every Korean meal, with very few exceptions. These recipes express the variety and beauty of the most important grain in Korean cuisine. Also: Rice mixed with vegetables, meat, an egg, and chili pepper paste | Raw fish with rice and vegetables | Triangle-shaped rice packet wrapped in dried seaweed sheets | Fried tofu stuffed with rice | Soybean sprouts bibimbap | Sweet pumpkin rice | Sweet potato rice | Fried rice | Seaweed rice rolls with tuna | Lobster seaweed rice rolls | Beef and vegetable porridge | Sweetened rice with dried fruits and nuts | Rice balls in seaweed flakes | Rice with red beans | See all rice recipes Noodles (17 recipes) Korea has a long history of noodle making and eating.

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Pierogi (Polish Dumplings) Recipe.

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