Polish prune pierogi filling is a traditional filling used in Polish dumplings called pierogi. It is made with cooked prunes that are mashed and sweetened with sugar. The filling has a sweet and tangy ...

Cut out circles from the dough and place a spoonful of the meat filling on each circle. Finally, seal the edges of the dough carefully. Cook the formed pierogi in salted boiling water for 2-3 ...

It's not the holidays yet, and I'm already experimenting with pierogi! This time, I want to suggest a recipe that has worked ... fillings is long and varied. Meat, mushrooms, potatoes, cottage ...

The meat is first cooked – which often results in a flavourful broth – and then ground. In the Lublin area, buckwheat and cheese are a popular filling and they flavour their pierogi with… mint, while ...

These sweet pierogi topped with crystallised mint make for an impressive dessert. You could try adding strawberries and raspberries to this recipe or using any summer berries you fancy. For the ...

then place 1 tablespoon of filling on one side of the rounds. 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 ...

But there are other regions where classic fillings such as cheese and potato, sauerkraut and mushrooms, meat or sweetened farmer ... and it actually seems their recipe could easily become a vegan menu ...

then place 1 tablespoon of filling on one side of the rounds. 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 ...