The Polish pierogi can be called the national dish of Poland. Considered peasant food, it was introduced to the United States during the Great Depression by Polish immigrants. It was introduced to ...

If you want an excuse to sink your teeth into a warm and comforting plate of carbs and cheese, October 8 is the day to do it. It’s National Pierogi Day, so you have a marketing-mandated opportunity to ...

Pierogies are pretty easy to make at home because dumpling dough is softer and more pliable than pasta dough and therefore easier to roll out. There’s no yeast or rising time — just a brief resting ...

With St. Patrick’s Day upon us, I decided to do a pierogi take on the classic Irish American dish, corned beef and cabbage. My go-to recipe for pierogi dough comes from Casey Barber’s 2015 cookbook ...

This traditional taste of Ireland -- corned beef and cabbage -- comes wrapped in dough, with sauteed onions on top. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) With St. Patrick’s Day upon us, I ...

This recipe creates irresistibly soft, pillowy dough that’s rolled out, filled with your favorite filling, and perfectly shaped. It freezes well making it the perfect freezer meal to have on hand.

Instead of sour cream, which is often used in pierogi dough to make the dough soft and moist, I use plain Greek yogurt to add a little boost of protein without sacrificing any tangy flavor. Combined ...

Sign up for CNN’s Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for ...