Pierogi with Chive Filling and Cheese Sauce

Pierogi, pierogi…what an interesting name.

Martha Stewart, for example, likes to make them and talk about them quite often.

Have you noticed?

It’s kind of the national food of the country her parents came from – Poland.

These cute, boiled dumplings with various kinds of fillings are spread and enjoyed over vast regions of Europe and America too.

Well, who knows, maybe also somewhere else.

If you know more, feel free to let me know.

I’d be very thankful.

Now I’m really curious – do you know them?

Do you like them?

Would you give them a try?

Or would you rather hide around a corner scared?

Well, I gave them a try, and not just once, and you know what?

They are yummilicious…

These are the ingredients I used to make very simple pierogi.

1. In a large bowl, whisk together the flour and salt.

2. Add the egg and the butter.

3. Using a pastry blender or a fork, incorporate the butter and egg into the flour until crumbs form.

4. Add the water.

5. With your hand, gather all the ingredients into a ball and knead until it’s rather smooth (for about 4 minutes).

The dough will be a little sticky. To make the kneading easier, dip your hand in some flour.

6. Now place the dough ball onto a well-floured working surface and roll it out into about 1/5 inch (0.5 cm) thickness.

7. Then grab a 3-inch (7.5 cm) cookie cutter – or a glass (see? I like the easier solutions so much – probably because I have no clue where my cookie cutter is right now) and cut out cute circles.

The glass or the cutter cuts into the dough much more easily if you dip it into some flour before.

8. Now we are going to magically turn the dough circle into pierogi.

For these very special purposes, we need the filling.

There are dozens of recipes for scrumptious pierogi fillings out there – sweet or savory. What I think is that this one might be the easiest of them all. Because all you have to do is just open your cream cheese container.


In case you would like to prepare your own flavored cream cheese filling, just go ahead and combine about 3/4 cup plain cream cheese with 1/4 cup plain yogurt, add about 1/2 cup chopped chives and salt to taste. Easy!

9. Place a small spoonful of the filling into the center of each circle.

10. Fold over.

11. And with your fingertip press the edges together to seal.

You can also use a fork to crimp the edges.

I used this gadget.

I love it from the deepest depths of my heart.

One day, I might break loose and write a poem about the pierogi press.

It’s my sweetheart from the first day we met.

I’m sure you’d love it too…

…if you saw this.


The best helper ever!

Hello little cuties.

You are having a bath soon!

12. To cook the pierogi, fill a large pot with water and bring to a boil.
13. Add the pierogi and cook – I recommend cooking them in three batches.

At first, your pierogi will sink. Stir them a little so that they don’t get stuck to the bottom. After a couple of minutes they will rise to the top – from this point on let them cook for additional 2 more minutes.

14. Using a spoon, remove the pierogi from the pot.

15. Drizzle some vegetable oil over a plate or a bottom of a pot and transfer the beauties there.

Toss them around every now and then (while the second and third batches will be cooking) so that they don’t get dry.

16. Meanwhile, you can prepare the sauce.

Again, it’s unbelievably simple and easy.

But then, I am afraid I am never going to come up with something difficult.

So…in a small saucepan, melt the butter. Add the flour and whisk until the mixture starts to bubble.

17. Then add the broth, milk…

…and the cheese.

Stir until combined.

Bring the sauce to a boil, stirring constantly. Then remove the saucepan from heat.

18. Oh, and then I added the sweet paprika powder.

I just thought it would create a nice color contrast between the pierogi and the sauce.


Pierogi taste best when served warm (and with love, preferably).

Enjoy, dear friends.

(This recipe makes 22 pieces of pierogi and I guess you won’t spend more than one hour preparing it.)


Strawberry Dumplings


OK, the first plan today was to make plum dumplings, because I had some plums in the fridge from our last visit to my parents’.  As I was gathering the ingredients I opened the fridge and, to my surprise, the plums were gone.

My boyfriend, though he had been informed about my plans with them, just did what felt right for him last night.

What can you say?

Let’s make strawberry dumplings!

And good they were!


These are the ingredients.

To make the dough you need:

4 larger potatoes

1/2 tsp salt

1 tbsp butter, softened

2 eggs, beaten

1 cup (130 grams) all-purpose flour, or as needed

To fill the dumplings you need:

about 20 fresh or canned strawberries, cut in halves


And to cover the dumplings you need:

1/2 cup (115 grams) butter, melted

1/2 cup (100 grams) white sugar

1 cup (120 grams) bread crumbs (I used grind corn flakes)


This is how it was all put together:


1. Clean the potatoes thoroughly and place them into a pot with enough water to cover.

Bring them to a boil and cook until tender. It should take about 35 minutes.

Then drain and let cool.

When potatoes are cool enough to handle, peel and mash them. Set aside to cool.

2. In a large bowl, mix together the prepared potatoes, salt, eggs and flour until well blended.

If the dough is still wet and very sticky you can add more flour. But be careful not to add too much because then the dough gets too tough and we don’t want that.

Turn the dough out onto a floured surface and knead until smooth.


3. On a well floured surface roll out the dough to 1/4 inch (0,6 cm) thickness.

Cut the dough into even squares of about 2 1/3 inches (6 cm).

You can put 1/2 tsp sugar on each square (that is optional, but if you use fresh fruit, it is fine to use the sugar, because the fresh fruit is not so sweet).

But look at me!

I used canned (quite sweet) strawberries but still had put the little heap of sugar onto each square.

Somebody likes it sweet!

And then place a strawberry half on the top .


4. Bring the corners around to the top, …


… pinch together all the seams to seal and form a nice neat dumpling.


5. Melt the remaining 1/2 cup (115 grams) of butter in a pan over medium heat. Stir in bread crumbs and 1/2 cup (100 grams) of sugar. Continue to cook and stir until browned.


6. Bring a large pot of water to a slow boil. Place about 6 dumplings into the water at a time. Once they float to the surface (sometimes I have to help them, because they get stuck on the bottom), continue to cook them for about 5 more minutes. Transfer cooked dumplings to a bowl.

strawberry dumplings-I

7. Roll warm dumplings in the mixture until covered.

These dumplings can be filled with many other fruits like plums, apricots or anything else you dare to put in them.

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