Chef Annie takes you through how to make pierogi (polish dumplings) from scratch. Pierogi are filled dumplings that are cooked in boiling water rather than pan fried before serving. Pierogi originated in central and eastern Europe. The word pierogi is a Polish word for a generic dumpling.

Pierogi come in savory and sweet varieties. Typical savory pierogi are filled with mashed potatoes, cheese, mushrooms, meat, or sauerkraut. The dessert variety are filled with fruit like cherry, strawberry, raspberry, or blueberry.

This recipe will focus on a savory pierogi filled with potato, gruyere cheese, and mushrooms. You can easily substitute your favorite filling and just use the recipe for the dough.

This recipe will take you through all aspects of making the pierogi: preparing and cooking the filling, creating the dough from scratch, techniques on how to fold the pierogi correctly to ensure proper cooking, and finally boiling the finished pierogi.

A sour cream chive dipping sauce recipe is also included. The sauce is a must for the savory variety of pierogi.

This recipe is great for a little snack, served as an appetizer, or even as part of an entire meal. This recipe is fairly simple but still delicious. Impress your European friends with your new found pierogi making skills.

Whether you are a novice cook or an expert chef, this course is for you!