I grew up eating these delicious little dough pockets every single year on Christmas Eve! They're a family staple from my dad's side. My Grandma learned how to make them from her mom (who I was lucky enough to have around for a lot longer than most people can say about their great grandparents!) This recipe has been passed down for generations from Polish roots so it's v authentic and v special to lots of people in my family.
My Grandma's recipe makes about 30-50 pierogies depending on how big you make them and how much of the dough you repurpose as you go along. (The key to making the most out of the dough scraps is covering them so that nothing dries out!) I really love how there's milk, butter and sour cream in the dough recipe - it makes it so much more stretchy and playable compared to a basic flour/water/egg dough mixture.
What you need:
What to do:
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