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    You are in: Home / Cookbooks / PEROGY AND DUMPLINGS
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    52 recipes in


    Love those little dumplings. My next best favorite food to Potatoes. No, wait a minute pasta is in there too! See my Pasta and Potato cook books. Maybe I need to join Carbs Anonymous!
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    This is a family favorite. The dough makes tender perogy, not tough like store bought ones.

    Recipe #186106

    A Pennsylvania favorite. If you like cabbage and noodles, you should love this casserole! The cracker topping gives it a nice crunch!

    Recipe #184595

    From the Mennonite Treasury of Recipes. I've enjoyed these since I was a child.

    Recipe #176644

    For perogy lovers everywhere. An easy to make meal with frozen Cheemo potato and cheddar cheese perogy, or your favorite kind of frozen perogy. A nice combination of bacon, onion, and tomatoes. Adjust the seasonings and quantity of garlic to taste. Garnish with grated Parmesan cheese or another favorite cheese if you like, and some sour cream.

    Recipe #183340

    In a flash of genius, my sister bought her favorite fresh pierogi (available in supermarkets), brushed them with olive oil and threw them on the grill. These crisp appetizers have become such a family standby that I’m always trying to come up with new toppings. Two of my favorites: grilled mushrooms and scallions, and spicy fresh salsa. If you wish to make your own dough use my Pierogi and Vareniki Dough recipe #133968. NOTE: If you use frozen pierogi that are not precooked, you must boil them first, then drain and let cool completely before grilling. BEER The creamy, earthy and spicy elements in these crostini call for a bright, golden lager with plenty of flavor to match. Try the classic Pilsner Urquell or the smooth and strong Polish Piast.

    Recipe #135435

    This is, well, easy as pie! Crunchy, chewy, cheesy, buttery... All the things that us comfort-food addicts love!

    Recipe #128343

    I admit that I have never had a real pierogi, but I took samplings from many different casserole recipes, added some of my own touches and called it YUMMY. I hope this recipe gives the humble pierogi the respect that it deserves.

    Recipe #94261

    Pierogi with garlic, mushroom & sauerkraut filling

    Recipe #111912

    Easy to make and freezes great! I would recommend baking it before freezing to blend flavours.**edited on October 24 to add instructions for Once a Month Cooking (see step 11). These is great to make during a cooking blitz especially when you are already making a traditional lasagne. It is easy to cook up some additional noodles and make this at the same time.**

    Recipe #60238

    A great recipe from the "Barnwell Cookbook." I make this often, and it can be made ahead, and then just put in the fridge until you are ready to cook it. I often make it the night before, and let it sit in the fridge. A real keeper, and Canadian Favourite!

    Recipe #36086

    Polish food made easy, enjoy!

    Recipe #89985

    This recipe was handed down to me by my grandmother, however, I added some whipping cream to make the dough tender and not too chewy. The sauerkraut filling is one that I have developed by experimentation and everyone just loves it.

    Recipe #17424

    Wonderful firm dough that includes mashed potatoes. Enjoyed by 5 generations.

    Recipe #110218

    The best pierogi dough ever! The dough is very easy to work with and does not break when boiling. The addition of the cake flour makes all the difference, they come out soft and wonderful. Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using. Makes enough for about 48 pierogies or 32 varenikis. Cooking time is fridge time.

    Recipe #133968

    2 Reviews |  By Bunsby

    I grew up with these perogies. Yummy! You can save potato water from potatoes you boil for your meal the night before. The water can be refrigerated and used the next day. Best to have at room temperature, though. You can use some of the dough right away and freeze the rest for a later date. Works well that way.

    Recipe #31641

    20 Reviews |  By iguana

    This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings

    Recipe #79860

    I substitute egg noodles for lasagna noodles to make this dish quick to make. I'm always asked to make it for picnics/parties. It goes a long way to feed a crowd since it is so rich. You can make it with or without the sauerkraut, or half and half like I do.

    Recipe #112861

    This is one of my favourite comfort foods. It's not a dish you will eat if on a weight reduction diet. Usually farmer sausage is eaten with it and served with a cream gravy. This recipe is my step mother's recipe and its easy to make.

    Recipe #100303

    So fun to make!!! A delicious and versatile Polish dish, that's like a filled dumpling. Traditionally made with cheese, onion, and mashed potato-garlic mixture, I prefer the following inexpensive recipe. But go crazy...create your own filling and share! :-)

    Recipe #130092

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