PIEROGI FESTIVAL 15th – 16th August


Traditional Polish Pierogi recipe

2½ cups of flour (could be as much as 3 cups)

1 tsp salt

1 egg

2 tbs. sour cream (preferably regular)

~½ cup lukewarm water

The Fillings

There are many different pierogi fillings, we recommend kapusta – cabbage filling

It is a good idea to make the fillings the day before you make the pierogi and refrigerate it. This is a big cooking job :)))

Cabage filling for 50 pierogi :

4 lbs cabbage

2 lb yellow onions

2 Tbs. sugar


Mix all ingredients together, and knead just a bit. Divide into 2-3 parts and roll each piece into a thin sheet (add some flour if too sticky) on a floured board. Cut into squares (1.5-2 inch size). Cut stuffing into squares with a knife. Fold over (the diagonal edges) and tightly press the edges.

Bring to boil a 3/4 full large kettle of water. You may salt a water a bit. Place several pierogi in the boiling water and watch until they rise to top. After the pierogi has come to surface continue boiling for a couple of minutes. Remove pierogi from kettle, place in container, you may add butter or margarine to prevent pierogi from sticking together. Store in refrigerator.


No Responses Yet to “PIEROGI FESTIVAL 15th – 16th August”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: