If you want to learn all about the traditional Polish dumplings called pierogi, then you’ll want to read my master post! Why stop with Polish Cheese Pierogi? Jump over to the article where I share 3 more delicious fillings to choose from!
But, since I’ve shared four fabulous filling recipes, it may be hard to tell which is which once their cooked. I know that’s a real problem with my family vying for their favorites as we sit down to huge platters of these luscious Polish dumplings.
That’s why I created some really pretty Polish inspired tent cards to help your friends and family identify which is the Polish Mushroom Thyme Pierogi and which are the Cabbage and Caraway! You can get your own set by downloading the free PDF.
CLICK HERE: POLISH PIEROGI RECIPE + 4 DIFFERENT FILLINGS
Now that you’ve prepared an amazing selection of four different this Polish pierogi recipes, how can you tell which is which?
With my POLISH PIEROGI VARIETY TENT SIGNS! I finally got tired of having 4 different platters with one pierogi cut in half on top. Yes, it worked, but when someone took it, which always happened, it was a free-for-all.
I created two different designs for you to choose from, both in traditional Polish designed themes. Both designs are lifted from examples of Polish pottery, which I’m extremely fond of collecting. I hope you enjoy using them as much as I do!
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I use my KitchenAid mixer to mix the eggs first, add the remaining wet ingredients and mix thoroughly. Combine the flour and salt in a bowl and then add in batches until dough comes together.
The dough is usually a bit sticky at this point (remember our discussion about the weather’s effect on dough?), but don’t be tempted to add additional flour YET!
Separate the dough into 4 portions, cover and let rest for at least 30 minutes, or cover and chill overnight.
On a lightly floured surface, pull out one portion of dough, adding flour as necessary to stiffen the dough enough to roll out into a large circle. (As you know, less is better so as not to toughen your dough) The thickness should be about the same as for a pie crust.
My mom and I use a freestyle method of cutting the dough, but it does not give you consistent sized dumplings. You can use a biscuit cutter, water glass, etc., so long as you end up with circles of dough about 3 inches in diameter.
Add a tablespoon or so of your filling, moisten the edges of one side with water, fold over to make a half-moon and crimp closed with a fork. Do not leave any gaps or air pockets, or pierogi may open during cooking. (see related post)
Gather your dough scraps into a plastic storage bag and add to the next portion of dough you roll out. Place the pierogi on a towel lightly sprinkled with flour (this is important, they can stick), cover loosely with plastic wrap so that they don‘t dry out. Repeat with the remaining dough and filling.
Follow the recipe, letting the pierogi cool after boiling. Store in gallon
plastic storage bags with wax paper between the layers.
Thaw pierogi - reheat briefly in simmering salted water, or fry as instructed
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.