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1/2 Photos of Bunny's Pierogies
My entire family loves pierogis....a rare thing indeed! This is a recipe I found in our local newspaper. Sometimes I lower the fat by replacing the sour cream with yogurt. Prep time includes cooking the pierogies, since that is active. The passive time is to potatoes cooking and the dough resting. If you've never made pierogis, this could take you quite some time. When I first started making them, I would double or triple the batch and spend on taking most of the day making them and freezing for later. Now, I can make a single batch in about an hour. A few tips for newbies....put some extra flour in my dough. Add a little milk to the potato filling to make it a little softer; roll out the dough a little thicker so you have more to work with when you stretch and fold; don't overfill the pierogis.
Units: US | Metric
Serving Size: 1 (293 g)
Servings Per Recipe: 6