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Pierogies are pan-Slavic and pan-Baltic dumplings (sometimes called varenyky), popular in Poland, Russia, Ukraine, Latvia, and Lithuania. In this rich vegetarian version, cremini mushrooms, onion and garlic come together in a savory filling for tender, egg-rich, and sour cream–enhanced dumpling dough. The boiled pierogies get a final browning in a mix of butter and olive oil.
To make the filling:
To assemble and cook:
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...