• annettle on October 01, 2022

  Loving this book, I've made 9 of the dumplings so far and they have all been delicious. (And unique! Many different styles and flavour profiles.) A lot of the recipes are surprisingly quick and very suitable for everyday meals, a couple of the ones I made took a little more work but the results were worth it. I don't eat meat and there are plenty of options here, between those written as vegetarian recipes and those where it's easy to make a substitution. Looking forward to making more soon! The book is also beautifully presented, and it was great to learn more about Polish food and ingredients in the essay sections.

Notes about Recipes in this book

• Pink buttermilk pierogi with beetroot, buckwheat and goat's cheese

  • jenburkholder on November 18, 2023

    These were very good! Subbed feta for goat cheese (hate it) but otherwise made as listed. Filling amount was too high for the number of wrappers, but the buttermilk dough was tender and well-flavored, and it paired well with the filling.

• Pierogi with millet, squash and cheddar

  • jenburkholder on October 28, 2022

    Really nice flavor combination. Pierogi dough wasn’t my favorite I’ve worked with, but it got the job done.

• Variations on pierogi Ruskie

  • als102 on March 02, 2026

    I ended up making these with smoked gouda and they are absolutely amazing! Using a 3 inch pierogi press I ended up with 34 pierogi with plenty of leftover filling. Absolutely a favorite and infinitely customizable!

• Pierogi with yellow split peas and marjoram

  • jenburkholder on March 12, 2023

    Great pierogi filling, nicely rich and savory. I actually prefer the vegan dough to an egg one for pierogis, and these were no exception. Walnut topping was good, especially with generous chopped dill.