What was once considered a “poor man’s food” because of its basic ingredients of oil, water, wheat and potato has expanded into much more these days. The Pierogie Kitchen in Roxborough experiments ...

Pierogies are pretty easy to make at home because dumpling dough is softer and more pliable than pasta dough and therefore easier to roll out. There’s no yeast or rising time — just a brief resting ...

This recipe came from Emily Jellick’s grandmother-in-law from Adena, Ohio. Pierogies are the Ohio equivalent of tamales, Jellick shared. They are a labor of love and more fun to make with family.

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YOUNGSTOWN — Annie Petrella-Minnick has mastered the art of assembling pierogis in a pinch — which is a vital ingredient for her success. “It’s an important thing to pinch it. You’ve got to have a ...

Make the dough: In a large bowl, combine flour, egg yolks, salt, turmeric and pumpkin purée. Bring mixture together with your hands, adding a few tablespoons of tepid water if needed. Add melted ...

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