Then cut with a small biscuit cutter and seal firmly. Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness. For the dough: In a large mixing bowl ...

After removing the leaves and cutting them up, add the strawberries to the pierogi dough and boil them. Top off the tender ...

Using a 3-inch round cutter ... 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 of salted water to a rolling ...

Using a 3-inch round cutter ... 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 of salted water to a rolling ...

I’m talking about pierogi ... Separate chilled dough into two or three manageable portions. Roll out one portion onto a floured surface and with a cookie cutter, Mason jar lid or drinking ...

On a floured surface, roll dough out very thinly. Use a 3-inch round cutter or a large overturned glass to cut dough into circles. Put a heaped teaspoon of filling in the middle of each circle ...