Pierogi

Pierogi
More than a book, less than a national taste guide.

Aleksandr Slyadnev
Aleksey Shvets
Juliya Plokha
Published by Aleksandr Slyadnev

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Table of Contents
Reviews
Preface
Chapter I: Dough
01. Choux Dough
02. Traditional Dough
03. Lean Dough
Chapter II: How to Make Pierogi
Chapter III: Traditional Pierogi

04. Pierogi with Mushrooms and Sour Cream
05. Pierogi with Mushrooms and Potatoes
06. Pierogi with Meat and Sour Cream
07. Pierogi with Chicken Liver and Sour Cream
08. Pierogi with Fish, Sour Cream and Dill
09. Pierogi with Homemade Salty Cheese and Sour Cream
10. Pierogi with Mashed Potatoes and Fried Bacon
11. Pierogi with Stewed Cabbage and Dried Mushrooms
12. Pierogi with Beans, Mushrooms and Fried Bacon
13. Pierogi with Syrup Cherries
14. Pierogi with Poppy Seeds
15. Pierogi with Apple and Cinnamon
16. Pierogi with Sweet Cream Cheese
17. Pierogi with Syrup Currants
18. Leniwe (Lazy) Pierogi with Cherries
19. Leniwe (Lazy) Pierogi with Sour Cream
Chapter IV: Modern Pierogi

20. Pierogi with Brown Trout, Lemon Infused Oil and Thyme
21. Pierogi with Chickpeas and Spicy Bacon
22. Pierogi with Seasonal Mushrooms
23. Pierogi with White Wine Stewed Rabbit
24. Pierogi with Spinach and Salty Homemade Cheese
25. Pierogi with Baked Pork and Applesauce
26. Pierogi with Potatoes and Celery, Smoked Pork Chest and Dill-Flavoured Sour Cream
27. Pierogi with Stewed Veal Shank, Tomatoes and Homemade Cheese
28. Pierogi with Blood Pudding and Celery Stalk
29. Pierogi with Spiced Lamb Mince
30. Pierogi with Baked Duck Meat, Ghee Butter and Thyme
31. Pierogi with Baked Duck Meat and Cranberry-Orange Aromatized Salt
32. Pierogi with Raspberry, Lemon and Orange Zest
33. Pierogi with the Port-Stewed Cherries
34. Pierogi with Baked Pumpkin and Orange Marmalade
35. Pierogi with Plums, Cinnamon and Cardamon
Thanks
About the Authors
Cookbooks & Recipes
Food’n’Chef Project
Reviews
I used to read cookbooks when I was younger. With the time flow, I became more about practice. But
these recipes made me feel kind of a flashback. I started reading and could hardly keep myself from
cooking all of the dishes. I am almost sure this book will serve a great guide for newbies, as well as a
wonderful discovery for the chefs. The recipes in Pierogi are all simple but stylish, I'd never think about
using the usual products this extraordinary way. You should try!
Ioann Yanchyshyn, President of West Chef Group
Pierogi is a Ukrainian cuisine representative and a unique international dish collection at the same time.
You will not be challenged, but will get a great result both from the process and from the dish. I was
totally intrigued by the variety of tastes and even colors Pierogi suggests. You need no special time,
supply or even experience to dive into a wonderful world this book uncovers.
Aleksandra Patturi, Saveurs Magazine publisher
Pierogi is a well-researched book with a lot of information about this dish from the Classic to the
Modern. Moreover, it gives alternative recipes for the dough as well. Nowadays, when life gets
maniacally busy — it is great to have Pierogi at your hands to cook a simple but always different meal for
any occasion or without the one. Fine images, good story, and a pleasant surprise are at your service here.
Jaakko Sorsa, Executive Chef at Finds Restaurant (Hong Kong)

Preface
There are things you do not pay much attention to in your everyday life. Even the meals you eat just
because you’ve somehow got used to. Can you describe the real aroma of the egg protein you’ve got for
breakfast? Or tell the difference between the orange and red orange juice taste you have been drinking
day-by-day since you were a kid? Food has somehow become one of the routines in life. And this really
sucks.
That is why we want to help you in recalling of the real taste. Moreover, we’ve created this wonderful
cookbook of proven hand-made recipes for your taste of life to come back.
How do we know your food favourites? Oh, do not tell us what you eat. Or who are your friends. Let us
just follow your face expression while reading this book of culinary discoveries. We guarantee surprise,
vivid interest and excitement to be among them. These are what we’ve experienced when first uncovered
this extraordinary universe of hand-made cuisine. And we are also confident everyone will find the most
suitable recipe to try and hopefully fall in love with.
Now, let’s imagine a breakfast without the fried eggs and toasts? Or even a party without the chips &
snacks? We were also doubtful. But our inner hunger for experiments turned the scepticism off. And
we’ve stepped our investigating, probing and failing way. Until.. We’ve found a real treasure! It can
substitute all the conservative gastronomic clichés for every mealtime with ease.
Please welcome – Pierogi.
You know for sure the feeling when you’ve just learned riding a bike, and every single minute you want to
resume that feeling of the wind in your hair. We are chomping at the bit to share our discoveries with
you!
It would be a real gastro crime if we somehow hide these amazing recipes from you. Go and get them!
Oh, just one more thing © We’ll dip you into a dough creation tips & tricks, best stuffing methods and the
coolest serving styles. Thus, be ready to meet the most unknown, underestimated and always surprising…
Pierogi!
Chapter I
Dough
Dough creation is something from the magic knowledge. Fine ingredients, precise portion sizes and, of
course, a pinch of good mood. All this will result in a perfect base and everlasting partner for the Pierogi
to come out in their best. Now, it’s your turn to rule the process.
Choux Dough
Creamy texture and delicate aroma bring you to a dreamy culinary voyage. But wait! This is what you
really can do yourself on your own. Make your guests or friends enjoy the unusual recipe and choose their
favorite stuffing. Just let this kitchen adventure engage your mind and wake up the emotions.
Prep time: 2 hours
Cook time: 4-7 min
Serves: 1kg
This dough is perfect for pelmeni, as well as meat and vegetable stuffed Pierogi. It stays elastic, keeps
form, is quick in cooking and has a tender taste. In European cuisine it is well known as Choux pastry
recipe and is popular among éclair masters.
Ingredients:
570g flour
130g butter
300ml water
1 teaspoon of salt
Instructions:
1. Pour the water into the pot, heat it until boiling, add the salt and butter.
2. Meanwhile sift the flour on the cooking surface and make a deepening in it.
3. When the butter has melted, pour the mixture into the flour and stir with a fork.
4. Please note to stir gently.
5. When the dough is formed, it will no longer be sticky.
6. Flour the surface and knead the dough until smooth and shiny.
7. Leave it for an hour to rest.
8. Now you have time to choose the stuffing.
Traditional Dough
The dough is called traditional as it is a basic one for the great variety of dishes. You may wrap berries
and spices, may easily stuff it with meat and onions, may just use it as is and serve with your favourite
sauces. It is traditional for everyday eating as well as for the holiday table. And is really easy to cook.
And one more thing - the result is guaranteed. We’ve checked.
Prep time: 90 min
Serves: 1kg
This dough is tight thus suitable for fruit and berry stuffing. It will keep the juicy ingredients inside, being
elastic and pleasant in touch.
Ingredients:
600g flour
250ml of milk
3 eggs
50g butter
10g salt
Instructions:
1. Please note to slightly heat the butter for it to become tender.

2. Sift the flour on a cooking surface, make a deepening and add salt, eggs and butter.
3. Knead the dough using water as needed.
4. The dough is ready when it is tender and elastic and does not stick to hands.
5. Form a ball, cover with a food film and set aside to rest for an hour.
6. Now you have some free time to think about the stuffing and quickly purchase the missing ingredients
if any.
Lean Dough
This Dough recipe was originally used during the fasting periods. When you get bored with all the usual
porridges and purees make you feel enough, it is time for experiments.
Simple ingredients accompanied with the fast and easy process will contribute to your tasty and healthy
dinner. And a secret is you may cook it when you want, with any flour type and oil sort. Just go outside
the set rules!
Prep time: 90 min
Serves: 1kg
As you may conclude from the title, this dough is a winner for lean recipes with either vegetable or fruit
stuffing.
Ingredients:
650 gr flour
250 ml of water
70 ml of oil
10 gr of salt
Instructions:
1. Sift the flour on a cooking surface, make a deepening and add the oil and salt in there.
2. Knead the dough using water if needed.
3. It is ready when it does not stick, but becomes elastic and soft.
4. Form a ball, fold it into a food film.
5. Leave it to rest for an hour at the room temperature.
6. Now you have time to choose the stuffing and get it ready for preparation.
Chapter II
How To Make Pierogi
You have the mood, time and the dough. The stuffing is ready. So, it is the time for the final step – the
Pierogi creation. There is no strict rule or method of how to cook. But we have found the optimal one. It
is really simple and is more about the kid’s game than about the technique.
Flour the surface. This step is crucial, but you do not need to cover the table with a white sandy blanket,
just a transparent veil. If it is not floured, Pierogi will stick and fall apart in the while boiling. It’s more
convenient to work with smaller parts rather than with the whole dough ball at a time. So, cut off a part
from the dough and roll out with a rolling pin until thin. Cut circles with a round biscuit cutter or a simple
glass.
Stretch out the dough a little at a time until there is enough space to put the filling. The size only depends
on your taste. The canonical ones fit 3 in your palm, but for Pierogi the size does not matter at all. Now,
with a teaspoon, fill the centre of the dough circle with filling and fold the dough over. Pinch the edges
tight with floured fingers to form a crescent. There are some plastic and silicone tools for Pierogi
creation, but we prefer the hand-made old-fashioned style. It’s something emotional in uneven sizes, small
holes and different pinching. Moreover, this step could be easily turned into a family activity everyone
adores.
***
After the Pierogi are ready to be boiled, you may either cook them at once or freeze for future. They will
not change taste or form even after a week or two. But please mind not to warm them before cooking
when previously frozen, they do not need this.
Let’s say you want to savour the freshly made Pierogi at once. Put about a dozen in a boiling salty water
and stir once easily to loosen them. Let them boil until floating to the top of the pot and for one more
minute. The actual cooking time depends on the size and the thickness of the dough so this part is totally
flexible.
When the Pierogi are ready, serve them into the plates, dress with the sauce, butter or something you like
and Bonappetite! Or better to say: “Смачного!”
Chapter III
Traditional Pierogi
Are you what you eat? Who would impersonate themselves with M&M’s or a spinach soup? Of course,
they are colourful. They might be even tasty. Do they mirror your inner beauty, thoughts and plans for the
weekend? We do not think so.
We suppose all of us to be too complicated and multi-layered for such a definition. And that is why we
vote for the unlimited choice. Flavours, aromas, textures and colours give us a breath of real freedom.
You may easily change haircuts, dresses or even jobs. Everyday life encourages us to be different, to try
and to feel.
But, there is always this “but”. This time, it requires more. You’ll be turned to your origins. A person
without self-history or memories is sentenced to walk his/her lonely road. Too pessimistic. And we are
sure, everyone, absolutely every one of us, does have our motherland history inside. Tragic, long,
overwhelming and everlasting, this is what we know without learning and get without purchasing.
This part of the cookbook is dedicated to so-called classic recipes. This is a unique heritage of the
Pierogi variations we have got from the forefathers, from the foremothers to tell the truth, and want you to
unveil it.
We are really happy to share the most popular classic Pierogi recipes for you to touch, feel and taste
Ukraine the way we do.
Pierogi with Mushrooms and Sour Cream
Mushrooms are standing aside from all usual stuffing ingredients. No wonder. They even form a separate
class in biology. Mushrooms have specific aroma, rich taste and tender texture and are ideal partners for
vegetables and meat. In this recipe they play a significant role. You will be surprised how simple it is to
prepare this unique dish at home. And you will for sure repeat this experience again and again.
Prep time: 90 min
Cook time: 5-7 min
Serves: 4 portions
It is a recipe where you may turn your creativity ON. You may use different sorts of mushrooms here. You
may even mix fresh with the dried ones. If you use the sorts without any distinct aroma or taste they should
be combined with the more concentrated ones. So, enjoy the process and savour the result!
Ingredients:
500g dough
600g mushrooms
100g onions
30ml oil
60g butter
Salt and pepper if needed
Instructions:
1. Wash the mushrooms and dry them thoroughly.

2. Remove the wet so that they do not produce too much juice while cooking.
3. Chop and sauté the onions in the mix of the oil and butter.
4. Chop the mushrooms and sauté them in a separate pan in the mixture similar to (like you’ve done
with) the onions.
5. Cool the mushrooms and mince them.
6. Please note not to mince them before heating: they will start softening instead of being fried. Finally,
mix the onions with the mushrooms, add salt and pepper.
7. The stuffing is ready.
The Pierogi creation:
1. Flour the surface. Otherwise, the Pierogi will stick and fall apart while boiling.
2. Cut off a part of the dough and roll out with a rolling pin until thin.
3. Cut circles with a round biscuit cutter or a simple glass.
4. Stretch out dough a little at a time until there is enough space to put the filling.
5. With a teaspoon, fill the centre of the dough with filling and fold the dough over.
6. Pinch the edges tight with floured fingers to form a crescent.
7. Put about a dozen of Pierogi in the boiling salty water and stir once easily to loosen them.
8. Let them boil until they float to the top of the pot and then for one more minute.
9. The actual cooking time depends on the size and the thickness of the dough.
10. Dress the cooked Pierogi with the sour cream and enjoy the meal!
Pierogy with Mushrooms and Potatoes
Mushrooms are real secret keepers. They even form a separate class in biology, as if to underline their
being an exception. ‘Ok’, we thought and brutally combined them with potato. And you know what? The
taste is terrific. It is slightly creamy, neutral enough to dress with your favourite sauce or just serve with
sour cream as we did.
Bon appetite!
Prep time: 90 min
Cook time: 5-7 min
Serves: 4 portions
This recipe allows you to use both fresh and dried mushrooms, or even frozen ones. Of course, the
traditions will be abused as our ancestor had no deep freezers.
You may fry dried or frozen mushrooms in butter, add some basil and thyme and enjoy the rich taste of the
stuffing.
Ingredients:
400g potatoes
50g dried mushrooms
120g onions
100g butter
30ml oil
Salt and pepper to your taste
400g sour cream for serving
Instructions:
1. Put the dried mushrooms into the pot and pour it with boiling water.
2. Leave the solution overnight.
3. Cook it for an hour afterwards.
4. Drain the water, chop the mushrooms and sauté them with the butter for about 8 minutes.
5. Cook the potatoes as if for mashing.
6. Cool it, peel it and mash.
7. Chop the onions and sauté in a mixture of the butter and oil.
8. Add them to potatoes, stir well, add the mushrooms and spices to your taste.
The Pierogi preparation:
1. Flour the surface.

2. Otherwise, the Pierogi will stick and fall apart while boiling.
Pierogi with Meat and Sour Cream
Meat stuffing always wins. It is great for hunger calming, for snack before the late dinner or even for the
outdoor party. We used two sorts of meat in the search for balance. And we found one! This dish will
feed you with aromatic meat inner and delicate outer notes. Suppose, you are at least intrigued. So, come
and try.
Prep time: 120 min
Cook time: 5-7 min
Serves: 4 portions
In this recipe you may freely use just 1 sort of meat which tastes its best for you. I like how pork and beer
make friends in this dish.
These Pierogi are great when cooked and fried afterwards.
Ingredients:
500g dough
200g beef flesh
200g pork flesh
150g onions
150g carrots
3-4 pcs of bay leaves
Salt, pepper to your taste
25g butter
25ml oil
For the serving:

400g sour cream
Instructions:
1. Mince the meat.

2. Cook the meat in the salty water with the carrots and bay leaves until its structure easily transforms
into lines and pieces.
3. Cool the meat and the carrots and grind them roughly.
4. Mince the onions and sauté them with butter and oil to obtain golden peels.
5. Mix the onions and meat, add salt and pepper if you need.

6. With a teaspoon, fill the centre of the dough circle with filling and fold the dough over.
11. The cooked pieces serve in plates and pour them with sour cream.
12. Enjoy the meal!
Pierogi with Chiken Liver and Sour Cream
The liver is an underestimated product. It rarely plays a leading role, being pushed aside by others. In
Ukrainian cuisine, all sorts and parts of meat are valuable. Thus, the liver is supposed to be a perfect
stuffing for pies and Pierogi. In this recipe, it is delicately accompanied with vegetable water. But this
only makes the liver savour its best. Do not be scared of the preparation time, once cooked – this dish
will take its place in your family cooking tradition.
Prep time: 2 hours
Cook time: 5-7 min
Serves: 4 portions
This recipe is one of the traditional Ukrainian ones. To tell the truth, my grandma was hardly ever so
concerned about the stuffing. But I was.
She cooked liver in salty water with a bay leaf. When cooked, she minced the liver and mixed it with
pepper and fried onions.
I have decided to add some unique note to the flavour, starting the preparation the day before, so that liver
infuses the vegetable water taste. I am almost sure, you have never tried anything like this before.
Ingredients:
500g dough
For the stuffing:
600g chicken liver
150g onions
150g leek green parts
200g carrots
100g celery roots
1 head of garlic
10g fresh thyme
3-4 bay leaves
5 pcs of allspice
Salt to your taste
For the serving:

100g butter
400g sour cream
Instructions:
1. Dancing in the moonlight.

2. As it has been already mentioned, liver should be prepared the night before.
3. So take the chicken liver and check if it has a gallbladder.
4. Gall may add an unwanted bitterness.
5. Found one? Take it away without any regret.
6. Put all the vegetables into a pot, pour water, add the garlic, thyme leaves, bay leaves, allspice and
make the solution boil.
7. Once you see the bubbles, reduce the heat and cook until the vegetables are ready.
8. It will take about an hour or so.
9. Add the liver, make them altogether boil once again and turn off the heat.
10. Now you may go to sleep while the ingredients become even better for your future dish.
11. In case you like carrots and celery roots, they could be minced with the liver.
12. But if you are rather indifferent or even dislike the taste, just take the liver away and mince it alone.
13. Add salt to your taste.
14. And the stuffing is ready to be used.
15. I prefer adding some soft butter for the puffiness, but it’s not obligatory at all.

5. Stretch out the dough a little at a time until there is enough space to put the filling.
6. The size only depends on your taste, but the canonical ones fit 3 in your palm.
7. Now, with a teaspoon, fill the centre of the dough with filling and fold the dough over.
9. Put about a dozen of these future gastronomic wonders in the boiling salty water and stir once easily
to loosen them.
11. The actual cooking time depends on the size and the thickness of the dough so this part is totally up to
you.
12. When the Pierogi are ready, add some melting butter, sour cream and serve them into the plates.
13. Enjoy the meal!
Pierogi with Fish, Sour Cream and Dill
Haven’t you ever dreamt of a golden fish to come to your hand? We have. But alongside with the fairy-
tale listening, we tried the fish in a dish. To say, it is unusual, is to say nothing. To say, it is delicious, is
to say nothing again. Let us just go silent and give you this unique recipe. Join our silent gourmands club
and taste the new flavour right now.
Prep time: 2 hours
Cook time: 5-7 min
Serves: 4 portions
Ingredients:
500g Choux dough
50g flour for the surface
200g pike filet
200g zander filet
200g bulb onions
25ml oil
25ml butter
Instructions:
1. Fry the onions with the butter and oil to obtain the golden peels.
2. Cool them well.
3. Grind the fish filets.
4. Use the smallest grinder.
5. Add the fried onions into the fish mixture, apply some salt and pepper and stir well.

9. Let them boil until they float to the top of the pot and then for one minute more.
11. Serve them cooked pieces in plates and pour them with sour cream and minced dill.
12. And a little, but really valuable tip: fry the Pierogi after cooking them.
13. Just believe us.
14. The taste is great!
Pierogi with Homemade Salty Cheese and Sour Cream
Cottage cheese always reminds us about the childhood. But why on earth it was sentenced to be sweet?
This salty creamy cottage cheese stuffing is really tasty. Combined with the sour cream on your plate it
gives not only the obvious nutrition, but also a little gastronomic celebration. Let’s ruin the stereotypes!
Prep time: 90 min
Cook time: 5-7 min
Here you are free to create your own cottage cheese mixture with your favourite ones. The cooked dish is
great with melted butter, sour cream or fried bacon.
Ingredients:
500g dough
500g cottage cheese
3 yolks
Salt to your taste
For the serving:

100g butter
400g sour cream
Instructions:
1. Grind the cottage cheese with a blender to smash the uneven parts.
2. Add the yolks and salt and stir well until creamy and even.

11. Serve the cooked pieces in plates and pour them with sour cream.
12. Enjoy the meal!
Pierogi with Mashed Potatoes and Fried Bacon
Mashed potatoes are already a welcome guest on each table. We know and love puree as a number 1 dish
in company with vegetables or meat or fish. But a stand-alone one, covered with dough and boiled? Wow,
something we did not expected from potato. And the taste and texture and this overwhelming aroma – all
these will tell you the story of the new dish you will like. Moreover, the dish you have just cooked
yourself. Want to be a part of this telling?
Prep time: 2 hours
Cook time: 5-7 min
Serves: 4 portions
You may use goose or duck grease, or smoked fat if you like to. The fried bacon may be added to potato
or served separately as a dressing.
Ingredients:
500g dough
400g potatoes
200g fat (not salted)
150g onions
20ml oil
For the serving:

400g sour cream
25g parsley
Instructions:
Potato story:
1. Cook the potato with peels in oven or boil in salty water.

2. Cool, peel and mash well.
3. Chop the fat and onions and fry well until deep brown.
4. Add fat and onions to the potato puree with salt and pepper to your taste.

3. Cut off a part the dough and roll with a rolling pin until thin.
11. Serve the cooked pieces in plates, pour them with sour cream and sprinkle with minced parsley.
12. Enjoy the meal!
Pierogi with Stewed Cabbage and Dried Mushrooms
Sauerkraut is popular for its Bavarian style and specific, autumn, taste. It is true. This sort of cabbage
product is also popular for being a great stuffing for pies, tarts and Pierogy. Did not you know that? Oh,
you should definitely try and taste this great mushroom-cabbage combination as it is something absolutely
outstanding.
Prep time 2 hours
Cook time: 5-7 min
Serves: 4 portions
The mention of the dried mushrooms in the title is crucial. Only the dried ones can give rich aroma, much
more than the raw do.
And if the stewed cabbage will somehow become too dry while frying, pour some mushroom water in it.
The final mushroom tip: they may be also served as a separate dish with fried onions.
Ingredients:
500g dough
400g sauerkraut
50g mushrooms
150g onions
30ml oil
For the serving:
400g sour cream
Instructions:
Mushroom marching:
1. Put the dried mushrooms into the pot and pour them with boiling water.
2. Leave them for an hour.
3. Heat the pot and cook for some 1.5 hours.
4. Dry the ready mushrooms and keep the water.
5. Sauerkraut should be pressed before cooking, so that to remove the juice.
6. Chop the onions and mushrooms and sauté them with the oil until soft.
7. Add the cabbage and stir all the time, as it is always a danger for it to be burnt.
8. The ready stuffing is soft and brown.
9. Add salt and pepper to your taste.

Pierogi with Beans, Mushrooms and Fried Bacon
Fried bacon is a perfect company for breakfast. Its golden cover, crunchy and spicy taste seem to convert
any ordinary dish into a wonder. And that is the point. We could hardly expect from the beans and bacon
to be such a great duet. But they really are. You need to try it yourself, as there is no word to describe
how delicious these Pierogi are.
Prep time: 120 min
Cook time: 5-7 min
Serves: 4 portions
This dish can be a great alternative to the ordinary potato-stuffing ones. You may use smoked fat or bacon.
Mushrooms here can be easily omitted if you do not like the taste.
Ingredients:
500g dough
300g dry white beans
50g dried mushrooms
120g onions
30ml oil
For the serving:

200g fat or bacon
80g butter
Instructions:
B - for bacon, b - for beans
1. Water the beans for a couple of hours beforehand.

2. Cook them until soft and mash into a puree.
3. Water the mushrooms with the boiling water and cook for some 1.5 hours.
4. Take the ready mushrooms from the solution and dry them well.
5. Mince them afterwards.
6. Chop the onions and sauté them with the mushrooms and oil.
7. Mix the mushroom-onion part with the beans puree.
8. Add salt and pepper to your taste.
9. Chop the bacon and fry it to get deep golden skin.
10. Dry the ready bacon so that unwanted grease flows down.
11. Mix bacon with the melted butter.

11. Dress the cooked Pierogi with the melted butter and fried bacon.
12. Can you hear that? It’s your belly singing with joy!
Pierogi with Syrup Cherries
Cherry-cherry-something. This old song rhythm was playing in our heads when dealing with this recipe. It
is really beautiful. Deep purple red cherries, white dough and transparent aromatic syrup. You will hardly
keep yourself from capturing each step. We failed. These Pierogi are great for the breakfast, dessert and
kids’ table yummy thing for the holiday. What do you prefer?
Prep time: 2 hours
Cook time: 5-7 min
Serves: 4 portions
These are my favourites! Of course, after the black currant ones. If you get bored of the stones removal
routine, just use the frozen cherries. By the way, these very Pierogi taste almost terrific when they are
cold.
Ingredients:
500g dough
600g fresh or frozen cherries
100g sugar
5g corn starch
For the serving:

100g butter
Instructions:
1. To start with, remove all the stones from berries.

2. Cover them with the sugar afterwards and leave for 2 or 3 hours.
3. They will become juicy and sweet.
4. Filter the cherries. Pour the juice into the pan and heat till boiling.
5. Meanwhile the starch should be dissolved into a small amount of water.
6. Cold water – it is an important aspect.
7. Add the solution to the boiling juice, stir the mixture and take the pan away from the heat.

11. Serve the cooked pieces in plates and pour them with the melted butter and syrup.
12. Enjoy the meal!
Pierogi with Poppy Seeds
Poppy is a beautiful flower and tasty seeds all in one. It is a rare combination so we were inspired by red
blossom and black dotty tasty food. We have also discovered the uncooked seeds are rather specific,
crunchy and too hard to be chewed. At the same time we found the wonder of milk and sugar alongside
with the blender influence. At the end of our experiment we have got the white covered black filled dish,
we want you to try!
Prep time: 180 min
Cook time: 5-7 min
Serves: 4 portions
I may be too bold, but will suppose this recipe will become your beloved one. The secret hint for it is to
grind the pope until well creamy well. And have a little more patience for it to be cooked.
Ingredients:
500g of dough
300g raw poppy seeds
350ml milk
100g sugar
For the serving:

100g butter
Instructions:
C-mon, poppy!
1. Wash the poppy seeds.

2. Grind them well in blender to get the doughy mass.
3. Put the poppy mixture into the pan, add the sugar and milk.
4. Heat over the medium fire stirring all the time until the milk evaporates.
5. You may also try variant 2 for the poppy stuffing preparation.
6. Cover the pan with the metal fold, make some 5 or 6 holes and bake the mixture at 180 C until the
milk evaporates.
7. Cool the mixture afterwards.

2. Otherwise, the Pierogi will stick and fall while boiling.
11. Serve the cooked pieces in plates and pour them with the melted butter.
12. Enjoy the meal!
Pierogi with Apple and Cinnamon
An apple a day will not only keep the doctor away, but also make your life brighter. Like in your
childhood. Like when it is Christmas and the spicy aroma fills the air. So, apples and cinnamon are well-
known best friends forever. In this recipe we honour them as a really unique stuffing. But the real vital
reason is that they could be easily frozen without any harm to the taste or texture. You may cook them any
day, any time or every day and every time you need a tasty meal to let the holiday in.
Prep time: 90 min
Cook time: 5-7 min
Ingredients:
500g dough (you already have a choice of the proven recipes)
700g apples (better use “Golden" for its chewy and sweet taste)
Sugar
Cinnamon to your individual taste
For the serving:

100g butter
400g sour cream
Instructions:
Apple, apple, come and play:
1. Peel the apples, remove the inner parts and grate them.
2. Use the big cells grater so that you do not get the gray puree, but separated apple flakes.
3. Cover apples with sugar, cinnamon and any other spice you like.
4. Stir well.

11. Put the ready super-duper apple stuffed delights into the bowl and cover with the melted butter.
Sometimes it is even allowed to start eating from the pot.
12. Everything is for you to feel happy!
Pierogi with Sweet Cream Cheese
Frosty white mountains of cottage cheese, tiny sparkles of sugar dots, nice vanilla aroma and the magic
you will have in your own kitchen once you decide to cook this dish. It is a delightful process resulting
into a savour creation, easy to cook and to cope with at the same time. We like it for the simple cooking
and wonderful flavour. So will you.
Prep time: 60 min
Cook time: 5-7 min
Serves: 4 portions
You may use vanilla sugar, raisins or lemon peels – everything you like. And this dish is great when fried
after the initial cooking.
Ingredients:
500g dough
500g cream cheese (mind the fat to be no less than 10%)
3 yolks
Sugar and vanilla to your taste
For the serving:

100g butter
400g sour cream
Instructions:
1. Mix the cream cheese with sugar.

2. You better do this in blender so that the texture to be as even as possible.
3. Add the yolks and vanilla and stir well.

8. Put about a dozen of Pierogi in the boiling salty water and stir once easily to loosen them. Let them
boil until they float to the top of the pot and then for one more minute.
10. Dress the cooked Pierogi with the sour cream and the melted butter, smell the fairy-tale aroma and
enjoy the meal!
Pierogi with Syrup Currants
Currants are love or hate. You cannot stay neutral. These berries are little beauties, sparkling on the tiny
branches under the summer sun. They have specific aroma, deep colour and wonderful sweet and sour
taste.
Give them a chance to become your favourites as we did. Who knows, maybe this will open a new
gastronomic page in your life.
Prep time: 120 min
Cook time: 5-7 min
Serves: 4 portions
These are my favs from the early childhood. I do recommend to take the frozen berries. They will produce
less juice. And of course, they are more delicious when cold.
Ingredients:
500g dough
600g black currants, better frozen
100g sugar
5g corn starch
For the serving:

100g butter
Instructions:
1. Wash the berries even if frozen ones.

2. Dry them well.
3. Cover with the sugar and leave for 2 or 3 hours.
4. Once you see the purple juice, filter the currants from it.
5. Pour the juice into the pan and heat till boiling, low the heat.
6. Dissolve the starch into a small amount of water – 50ml should be enough.
7. Add the starch solution into the boiling juice and stir.
8. Cool the future syrup.

10. Serve the cooked pieces in plates and pour them with the melted butter and syrup.
11. Enjoy the meal!
Leniwie (Lazy) Pierogi with Cherries
White puffs with red inside. They look glamourous and taste amazing. You’ll like them for the easy
process, always good result and fun. Yes, they look like holiday is here. And does not really matter kids
or adults, everyone wants some extra serving, so keep it into your mind while cooking them.
Prep time: 60 min
Cook time: 7-10 min
Serves: 4 portions
My beloved recipe for the lazy Pierogi with a whole cherry inside. You may dress it both with syrup or
sour cream. In case you like the syrup style as I do, use the frozen cherries. They’ll give you more juice.
Ingredients:
500g cottage cheese
2 eggs
100g ‘00’ flour + some more for the surface
60g butter + some more for dressing
Sugar and salt to your taste
Stuffing:
500g cherries
100g sugar
Serving:
80g butter
300g sour cream
Instructions:
1. In case you want the Pierogi to be really puffy, use blender for the cottage cheese.
2. It will break the uneven parts making the texture creamy.
3. Add the melted butter, eggs, sugar and salt.
4. Stir well.
5. Add the flour after sifting, mix the dough gently.
7. Part the dough, roll each part to become a rope or sausage looking stick.
8. Cut the ropes into even parts.
1. Insert a cherry into each of them and roll balls.

Leniwie (Lazy) Pierogi with Sour Cream
‘Alex, go home,’ it is my mom calling me for breakfast. I am a boy, running through the yard, hypnotized
by the wonderful aroma. I know it very well. Today we have lazy Pierogi for breakfast. They look like
small pieces of soft Turkish delight, but much better. Ok, they are just different, they taste like summer,
vacations, sun beams and childhood. Cook them, eat them and smile. Ha? Aren’t we right?
Prep time: 5-7 min
Cook time: 30 min
Serves:4 portions
Lazy Pierogi are great from any point of view. It is a healthy, fast and tasty breakfast. This recipe is also
suitable for kids from 1.5 years. This is a classic variant my mother shared with me long time ago. You
may dress them with syrups, jams and even add stuffing. My mom served them with sour cream and
cinnamon.
Ingredients:
500g cottage cheese
2 eggs 100g ‘00' flour 00 + some more for the surface
60g butter + some more for dressing
Sugar and salt to your taste
Serving:
80g butter
300g sour cream
Instructions:
1. In case you want the Pierogi to be really puffy, use blender for the cottage cheese.
2. It will break the uneven parts making the texture creamy.
3. Add the melted butter, eggs, sugar and salt.
4. Stir well.
5. Add the flour after sifting, mix the dough gently.

2. Part the dough, roll each part to become a rope or sausage looking stick.
3. Cut the ropes into even parts.
6. Dress the cooked Pierogi with the sour cream and the melted butter and enjoy the meal!
Chapter IV
Modern Pierogi
Now you know, Pierogi were well-known in Ukraine from the old times. But they are still an absolutely
new dish. And the more you dive into the origins, tastes and variants, the more vivid it is. Pierogi is
nothing but a silver bullet for all the hospitable homemade chefs. They are always a wonder, always a
success and it really takes no more than 30 minutes to cook them.
Thus, we have thought it over and finally decided to create this part. We have separated these recipes on
demand. This part shows how modern and up-to-date can the traditional dish be. So, it is all about the
modern recipes based on the Pierogi story told before. We have tested each recipe to make a real dish.
We also wrote down all the precise hints and measurements for you. For you, although being so far, living
your lives all over the world, to feel the true Ukrainian taste and enjoy it the way we do.
That is why we want you to use this part… today. Yes, lay aside all the routines and urgent tasks. Even if
there is no time or special occasion. You will learn about one of the prominent dishes of Ukrainian
cuisine, cook it, feed the dearest people and smile. That is the best result we expect. Apart from the
delightful taste and aroma you get while creating and eating.
Pierogi with Brown Trout, Lemon Infused Oil and Thyme
This dish with a fish will fulfil your wish. It will at least make your wish about tasty dinner come true.
And we guarantee an absolutely new culinary experience. Follow the recipe, let your fantasy out and
create the delicious treat for your guests. We know you can!
Prep time: 2 Hours
Cook time: 5-7 minutes
Serves: 4 portions
If you add some water infused saffron into the dough, it will obtain a bright colour and aroma. While
preparing the filling, you may easily mix different sorts of fish. What is really important is to chop the filet
to get the puffy and juicy texture, but not a puree. And of course no blender is permitted. Only the knife,
only hardcore.
Ingredients:
500g dough
450g the brown trout filet
100g butter
For the lemon infused oil:
70g butter
30ml olive oil
a lemon half (peel and juice)
1 piece of garlic
2 thyme twigs
Instructions:
Let’s oil it:
1. Melt the butter, add the lemon peel, lemon juice, thyme leaves, olive oil and freshly ground garlic.
2. Stir the mixture and make it boil on a low heat.
3. Fish secrets:
4. To start with, check the filet to have no bones.
5. Remove the found ones.
6. Chop it into the small pieces, add salt, pepper and butter.

10. Dress the cooked Pierogi with the lemon infused oil. Bon appetite!
Pierogi with Chickpeas and Spicy Bacon
If you have never visited Asia, you have a lot of wonders to discover. Firstly, you should treat your taste
receptors. The combination of hot spicy meat and delicate chickpea notes is the ideal company for your
journey. Although introduced as Pierogi, this very dish looks more like its Chinese brother – Dim-sum.
So, it’s time to let the Asian spirit in.
Prep time: 9 hours
Cook time: 120 min
Serves: 4 portions
In my opinion, chickpea is a healthier and more delicious potato substitute. The filling was created to
sound really Asian. So if you are the spicy and hot meals lover, this is your chance. You may also apply
your creativity and change the sort of the meat. I would recommend lamb meat instead of the pork one. But
you never know until you try it.
Ingredients:
500g dough (do not hesitate to choose one of the proven recipes, we have presented in this book)
250g chickpeas
100g butter
1/3 teaspoon of soda
For the spicy filling:

600g minced pork
3 teaspoons of the ground ginger (better fresh)
3 pieces of garlic, well chopped
2 tablespoons of Chinese culinary wine (better Shao-sin)
2 tablespoons of soy sauce
Salt to your taste
3 teaspoons of red Sichuan pepper
1 tablespoon of Chilli pepper (dried and chopped)
1 tablespoon of ground cumin
1.5 teaspoon of young fennel
1.5 teaspoon of ground white pepper
0.5 teaspoon of curry powder
6 garlic cloves, minced
1 teaspoon of black cane sugar
30ml olive oil
Instructions:
The Chickpea preparations:
1. Chickpeas will require some preparations before the whole process begins.
2. So it should be covered with water in a bowl and left overnight.
3. The water should better be cold.
4. In the morning replace the old water with the fresh one and heat the solution with salt and soda.
5. The chickpeas are ready when all the beans are half mashed.
6. Pour off the rest of the water and cool the substance.
7. Use blender to mince the chickpeas into a puree.
8. The real meat work
9. Mix the minced meat (either pork or lamb) with the chopped ginger and garlic.
10. Pour the wine, soy sauce and salt them well.
11. Leave the mixture for 10 minutes to marinade and become juicy.
12. Ground the Sichuan pepper in a mill.
13. Add the chili, cumin, fennel and white pepper – all ground and mix with curry and Sichuan pepper.
14. Heat the olive oil, add the meat, cook until rich aroma and golden cover, add the spices. Cook until
the Chilli colour becomes darker.
15. It usually takes 3-4 minutes.
16. Add the minced garlic, ginger and sugar and turn off the heat.
17. Not to overcook the meat, take it off the frying pan and leave for an hour rest.

to loosen them.
10. Let them boil until they float to the top of the pot and then for one minute more.
you.
12. Serve the cooked Pierogi covered with the meat mixture.
13. Savour the taste of Asian cuisine in your kitchen!
Pierogi with Seasonal Mushrooms
The rainbow comes after the rain. The forest life wakes up from sleep and speaks to you in thousands of
voices. The bright leaves palette, the earthy aroma of the mushrooms, the unique singing of birds – all
these comes in mind when you cook this dish. Follow the inner feeling and let the natural flavours in.
Prep time: 90 min
Cook time: 60 min
Serves: 4 portions
This dish actually proves the theory of Pierogi to be universal for all food-lover types. Either meat-eaters
or vegetarians, you’ll find your variant. Replace butter with oil and you’ll get the delicious vegan meal.
Here the mushrooms are cooked with a sweet secret. I have combined them with the back cane sugar,
lemon juice, soy sauce and garlic. The mixture is rather extraordinary. I am not 100% confident you will
like it, but no doubt you’ll be surprised.
Ingredients:
500g dough
For the filling:

250g chanterelles
250g white fungus
250g oyster mushrooms
30g chives
150g Ghee butter
For the filling sauce:

100ml of soy sauce
20g black cane sugar
Half of lemon (juice)
2 garlic cloves
Instructions:
Mushroom filling sauce:
1. Add the sugar, lemon juice and ground garlic into the soy sauce.
2. Stir the solution and leave it for better infusion.
Mushroom filling:
1. Clean the mushrooms with a wet towel.

2. It is not recommended to wash them in a bowl as they will absorb the water.
3. Fry them in well heated butter.
4. Add the mushroom sauce and mix the filling.
5. Cook on the heat until all the fluid evaporates.
6. Cool the mixture and mince with blender.

8. Put about a dozen of Pierogi (Vareniks) in the boiling salty water and stir once easily to loosen them.
Let them boil until they float to the top of the pot and then for one more minute.
10. Dress the cooked Pierogi with melted Ghee butter. Enjoy the meal and welcome the nature.
Pierogi with White Wine Stewed Rabbit
If you want to feel like a real haut-couture chef in your own kitchen, this dish is the ONE. It will require
time and passion. It will pay you back with a wonderful taste, unusual aromatic combination and
esthetical delight. So, are you ready to get a restaurant chef experience? We are sure you will cope with
it!
Prep time: 60 min
Cook time: 1 day
Serves: 4 portions
I should warn you. This dish is not a fast-cooking one. But there is one more warning. Once you have
cooked it – you will cook it often, either for your inner gourmand, or for your guests to get the real jam.
The only thing that really matters for this dish to be perfect is wine. I recommend Soave, Chardonnay or
Pinot Grigio.
Ingredients:
500g dough
For the filling:
1kg rabbit meat
2 onions
10 dates
5-6 twigs of fresh thyme
4 pieces of garlic
2 laver leaves
1 teaspoon of white pepper
1 bottle of white dry wine
Olive oil
Salt
Instructions:
1. Cut the rabbit meat into parts, chop onions and garlic.
2. Remove the stones from the dates.
3. Mind not to mess them while doing that.
4. Put olive oil into the pan, heat well and fry the rabbit meat until the shiny skin.
5. Take the meat off the pan and put the thyme and salt into the same pan with the meaty rests of the oil.
6. Add the onions, garlic, stir the mixture and fry them altogether until the covers become golden.
7. Now put the rabbit meat to the pan again, add the pepper and pour the wine.
8. It will require about 2/3 of the bottle to cover the mixture.
9. Let the filling boil, reduce the heat to minimum, put the pan cover on and leave all these stewing for
at least 2 hours.
10. Be attentive not to burn the filling.
11. So uncover it and stir well from time to time.
12. You will see if there is a necessity in wine.
13. If any – feel free to pour it into the pan.
14. You may also put the rabbit meat with spices into the pre-heat oven.
15. Just cover the pan with some metal fold and bake for 4 hours at 100 C.
16. When the meat is ready – it will be soft and there will be almost no wine left – add the dates into the
pan.
17. Stir well, cover the pan, let it cool and forget about the filling for the night.
18. Better do this while the meat is in the fridge, not to be unpleasantly surprised the next day.

10. Serve the cooked pieces in plates and pour them with slightly warm cream.
11. Enjoy the meal!
Pierogi with Spinach and Salty Homemade Cheese
Slightly yellowish, unevenly spotted with holes homemade cheese is an unspoken symbol of the farm. And
the highest quality of the products you may get there. Made with love and an absolute obeying of the
traditional rules, there is really nothing to add. What could we say, the taste and texture are simply
perfect. Perfect to become a filling for a must-try dish. And now you may easily cook it yourself.
Prep time: 2 hours
Serves: 4 portions
Ingredients:
500g previously made dough (simply take one of the recipes we have given, they are all great)
For the filling:
700g fresh spinach
80g leek (only the white part)
5 garlic cloves
25ml olive oil
300g salty homemade cheese (either goat or cow, but we prefer the goat. Just pay attention to the cheese
not to be too wet.)
Pepper and salt to your taste
Ghee butter
Instructions:
Old McDonald had a Farm. But he had never tasted this wonderful dish.
Here comes the filling:
1. Wash the spinach, crop the edges and tear the leaves into uneven parts.
2. Dry them well with paper towels.
3. Chop the leek into the thick circles, mince the garlic and fry them all together in a well-heated pan
until soft.
4. Add the spinach and cook until the amount reduces twice its size.
5. Add the pepper, stir well and stop heating.
6. Put the mixture immediately out of the pan and cool the mixture.
7. Mince the cheese and mix with the aromatic spinach substance.
Hey a, hey a, ho or let’s just cook the Pierogi:

to loosen them.
you.
12. After letting the Pierogi free from the pot serve them in plates, cover with melted Ghee butter and
listen to the sounds of the farm.
13. Actually, not.
14. Just enjoy your great hand-made meal.
Pierogi with Baked Pork and Applesauce
The usual meal should kill hunger. The meal to remember and welcome your friends should satisfy tastes
as well as aromatic and visual senses. Freshly baked pork, dressed with applesauce in this dish will not
only feed you, but also bring delight. This is for sure a rare combination for the ideal meal you may create
yourself.
Prep time: 3 hours
Cook time: 5-7 min
Serves: 4 portions
Ingredients:
500g dough
For the filling:
600g the pork neck
4 garlic cloves
30g mustard
30g honey
For the real applesauce:

750g green sour apples
120g white onions
220ml water
120ml apple vinegar
60g sugar
25g mustard
Salt to your taste
Instructions:
The real filling:
1. Mix the honey, mustard, garlic, salt, pepper and rub the pork with this mixture.
2. Fold the meat tightly into the foil afterwards.
3. Heat the oven to 160C and bake the meat at least for 1.5 hours.
4. When the meat is ready, cool and chop it well.
5. You may add some meat juice from the baking pan for better taste.
The applesauce:
1. Clean the apples, peel them, chop them and put into the pot.
2. Water the pieces and cook till doughy.
3. Add the chopped onions, sugar, vinegar, and cook till all the liquid evaporates.
4. Mince the mixture with blender, add mustard and stir well.
5. The sauce should be kept in the fridge and better served cool.

10. Dress the cooked Pierogi with the freshly made applesauce and Bon appetite!
Pierogi with Potatoes and Celery, Smoked Pork Chest and a Dill-
Flavored Sour Cream
Potato is one of the most commonly used vegetable filling ingredients. Creamy, crispy, colourless – you
choose. Combined with the light celery accent, smoked pork notes and white-and-green sauce dressing it
will lead you to the new perception of the limitless potato culinary portfolio.
Prep time: 2 hours
Serves: 4 portions
Fried pork may be used as a filling ingredient once thoroughly chopped or may be a part of the dressing
while serving the dish.
Ingredients:
500g dough
For the filling:
400g potatoes
300g celery root
100g butter
Sault and pepper
For the sauce:

70g fresh dill
30ml olive oil
300g sour cream
For the serving:

300g smoked pork
20ml olive oil
Instructions:
When the sauce really matters:
1. Dive the dill into the bowl of bowling water (better use the colander) and immediately cool it in the
bowl of ice-cold water (better pour cold water into the bowl of ice).
2. Dry the dill and ground it with the olive oil in blender.
3. Add the sour cream to the olive-dill mixture and stir well.
The Potato part:
1. Peel the potatoes and celery root and chop them into uneven parts.
2. Actually here it does not matter.
3. Put them into the pot of cold water.
4. Let the water cover the vegetable and heat till stable boiling.
5. Let them boil for 10 minutes, add salt and cook till potatoes and celery become soft and doughy.
6. Pour the water off and mash the vegetables. Add butter and cool the puree.
7. Chop the smoked pork and fry till the golden skin.
1. The dough should be divided into 2 or 3 equal parts.

2. Each part thickened till 1-1.5mm.
3. Make the circles with a special form or an ordinary glass.
4. Each dough circle fill with the filling and stick the edges.
5. Keep the ready-to-boil Pierogi on the flour-covered surface.
6. They should be boiled in salty water up to the heavy boiling.
7. They are ready when swimming on the surface of the water.
8. Serve the cooked Pierogi with the pork and the sauce.
9. Enjoy the meal!
Pierogi with Stewed Veal Shank, Tomatoes and Homemade Cheese
Meat aroma fills the air. It teases your nostrils, makes all the butterflies in your stomach fly and your
small inner gourmand celebrate his/her small victory. This dish will no doubt upgrade your tastes and
senses. It could be ideally served with any seasonal salad or play its prominent role alone. But take care
– it may provoke a culinary addiction.
Prep time: 60 min
Cook time: 2.5 hours
Serves: 4 portions
Ingredients:
500g dough
300g goat cheese
For the stewed veal shank:

500g veal flesh
30g flour
120g onions
120g celery root
120g carrots
400g tomatoes
200ml red wine
2 bay leaves
5g thyme
Black pepper and salt in your taste
60ml olive oil
Instructions:
1. Cut the flesh into large pieces, flour them thoroughly and fry in the olive oil.
2. Put the meat into the pot.
3. Chop the onions, carrots, celery, fry them and add to the meat pot.
4. Blanch the tomatoes, cut them into cubes and add to the meat and vegetable mix in the pot.
5. The bay leaves, thyme, pepper, salt and wine go there as well.
6. Now put the pot on heat for at least 1.5 hours.
7. Cool the mixture afterwards and mince it well.
8. Mind the filling not to be too dry.

10. The cooked Pierogi serve in plates and pour them with the olive oil and ground goat cheese. Bon
appetite!
Pierogi with blood pudding and celery stalk
Although blood pudding is far from being an everyday product, it is underestimated a lot to be treated as a
separate snack dish only. This recipe ruins the food stereotypes from the start. Here blood pudding plays
leading role of the stuffing. And does it perfectly well. You should give it a chance and make your own
opinion.
Prep time: 40-50 min
Cook time: 5-7 min
Serves: 4 portions
These ones are my father’s favourites. I have only made the taste a little tenderer by adding fresh and
juicy celery stalk. In my opinion, celery is the best partner for the blood pudding.
Ingredients:
500g previously made dough (you are welcome to use one of the recipes we’ve given, they are all great)
For the stuffing:

400g blood pudding
150g celery stark
Instructions:
1. Meat stuffing for real boys

2. Chop the blood pudding.
3. Peel the celery stark.
4. We recommend using the fruit peeler.
5. Chop it and mix with the blood pudding squares.
6. In case you like it hot, feel free to spice the mixture to your taste.
For the final beat:

to loosen them.
you.
12. When these brutal Pierogi are ready, serve them in plates and cover with Ghee butter.
13. Cheers!
Pierogi with Spiced Lamb Mince
Lamb meat has a very special aroma, rich texture, and taste. In the Asian cuisine, it is popular and
commonly used as a separate dish, as well as a perfect stuffing for pies, rolls, and dim sums. Being a
relative, Pierogi are great with the lamb mince inside. Moreover, the spice combo will bring you to an
Eastern fairy-tale with bright colours and happy end. Have never tried? You definitely should!
Prep time: 2 hours
Cook time: 5-7 min
Serves: 4 portions
Although we talk about the Ukrainian dish, it opens the variety of stuffing styles. This one is taken from
the Asian cuisine. I have chosen Sichuan meat mince recipe for its delicate hot taste and spicy accent.
Ingredients:
500g dough
100g butter
Salt to your taste
For the spicy lamb mince:
800g lamb mince
3 teaspoons of grated ginger
3 garlic cloves
2 tablespoons of Shao-sin wine (you may take any Chinese culinary wine sort)
2 tablespoons of soy sauce
3 teaspoons of red Sichuan pepper
1 tablespoon of Chilli pepper flakes
1 teaspoon of ground thyme
1.5 teaspoons of ground fennel
1.5 teaspoons of ground white pepper
0.5 teaspoon of curry powder
6 pieces of garlic grated
1 teaspoon of brown sugar
30ml olive oil
Salt to your taste
The lamb is coming:
1. Mix the lamb mince with the grated ginger and garlic, pour the wine, soy sauce, and salt.
2. Lay the mixture aside for marinating.
3. Actually it will take 10 minutes for the optimal taste and structure.
4. Ground the Sichuan pepper, but mind not to turn it into dust.
5. Mix it with Chilli flakes, ground thyme, fennel, white pepper and curry.
6. Lay the spices aside.
7. Heat the olive oil over the medium fire and add the marinated mince.
8. Fry it until evenly golden, add the spices and cook until the Chilli flakes change colour to dark. It
usually takes 3-4 minutes.
9. Add the grated garlic, ginger and sugar.
10. Now mix well for about 10 seconds and turn off the heat.
11. Take the spicy mince from the frying pan, but do not wash it!
12. Add some butter until melted and use it for the dressing of the dish.
13. This time, you need the almost ready stuffing to rest for about an hour at a room temperature.
Creating the Asian wonder:

5. Stretch out the dough a little at a time until there is enough space to put the filling.
to loosen them.
you.
12. When the puffs are ready, add some melting butter and serve them into the plates.
13. Enjoy the meal!
Pierogi with Baked Duck Meat, Ghee Butter and Thyme
They will put a spell on you. It is really hard to define where exactly the fairy-tale begins. The white
clouds of flour, sunny-yellow rivers of melting butter, aromatic soul of baked meat or light citrus notes in
the kitchen area – all of them have a special role in this play. Be ready to get into a real food adventure.
Prep time: 3 hours
Serves: 4 portions
This dish is in the list of my favourites. In my opinion, the duck really requires thyme, good salt and
freshly ground pepper. Together they taste terrific. If you use a hand-made cranberry-orange salt you will
get the magic (find the secret recipe in this book).
Now, try the spell provided below.
Ingredients:
500g dough
150g Ghee butter
5-6 thyme twigs
For the filling:

1kg duck meat
3-4 pcs onions
10g thyme (dried and ground)
Salt & pepper
Olive oil
Instructions:
The duck filling magic:
1. Check the duck meat first to be thoroughly peeled off the feather.
2. Rub it with the Ghee butter, salt, pepper and thyme.
3. Stuff it with the peeled onions.
4. Put it into the pre-heated oven (160ºC), fold well into the foil and bake for 2-2.5 hours.
5. When the duck is ready, cool it and remove all the bones.
6. Mince the meat with salt, pepper and stir well with the duck grease (it could be taken from the
baking pan).
7. The thyme and Ghee dance:
8. Put the butter into the pot, add the thyme twigs and heat them on small fire.
9. Melt them for at least 20 minutes.

10. Serve the cooked Pierogi with the Ghee and thyme butter.
11. Enjoy the fairy-tale you have just made yourself!
Pierogi with Baked Duck Meat and Cranberry-Orange Aromatized
Salt
Sour and bright, colourful and salty – this dish unites the most contrasting components. And it no doubt
ruins the stereotypes. But wait, duck meat as a Pierogi filling? Are you serious? Do not ask any more
questions, turn your creativity on, take the fear off – we will tell you the most insightful secrets of the
culinary art.
Prep time: 12 hours
Serves: 4 portions
Ingredients:
500g previously made dough (choose the one we have told you about)
For the salt:
300g cranberry (better fresh)
2 oranges (the peels)
200g good salt
For the feeling:
1kg duck
3-4 pcs onions (red or white to your taste)
Salt and white pepper
Olive oil
Instructions:
Get ready for a real wonder!
The salt, salt story:
1. Heat the oven to 75°C.

2. Cover the pan with the baking paper.
3. Clean and dry the cranberries and oranges.
4. Peel the oranges and chop the peel into thick pieces.
5. Put the peels and berries into the pot and bake for at least 8 hours.
6. Yes, that much.
7. They will look like dried colourful stones.
8. The readiness may be tracked by the whole-dry surface of the ingredients.
9. Please mind not to burn them off.
10. Cool them, put into the blender or a mill and mince well.
11. The mixture should be the size of the usual salt flakes.
12. Now, add the salt.
13. This magic spice may be easily kept in jar for further usage.
14. From salt till duck:
15. Heat the oven to 160°C.
16. Check the duck meat first to be thoroughly peeled off the feather.
17. Rub the surface with the freshly made salt.
18. Stuff it with the peeled and chopped onions.
19. Put it into the pre-heated oven, fold well into the foil and bake for 2-2.5 hours.
20. When the duck is ready – the skin is brown, the smell is terrific – cool it and remove the bones.
21. Mince the meat with salt, pepper and stir well with the duck grease (it could be found on the baking
pan).

to loosen them.
you.
12. After letting the Pierogi free from the pot, dress them with the freshly made salt and enjoy the meal!
Pierogy With Raspberry, Lemon and Orange Zest
Red pattern of the aromatic berries on the white flour surface is an image of an ideal summer
combination. Or you may fill one of the long winter evenings with a wonderful scent of raspberries. Or …
Millions of variants are at your service when you deal with Pierogi. This recipe is great for dessert as
well as for breakfast or brunch. You choose. You cook.
Prep time: 40-50 min
Cook time: 5-7 min
Serves: 4 portions
For me, this is one of the best raspberry combinations. I really love to supply raspberry or currant with
tangerine honey or Japanese plum blossom honey. Please note to add some cornstarch when making
Pierogi with berries. This is necessary for the juice to become not a sticky liquid, but a wonderful jelly.
Ingredients:
500g previously made dough (feel free to use one of the recipes we have offered, they are all great)
For the stuffing:
500g raspberries
1 tablespoon Corn starch
Lemon and orange zest
Sugar if you like
Instructions:
First step to Paradise:
1. Put the raspberries into a shallow plate, for the berries to cover the surface in 1 layer.
2. Add zest, evenly covering them with sugar and Corn starch.
3. You may substitute sugar with honey if you like.
Berry goes round:

to loosen them.
you.
12. When the berry puffs are ready, add some melting butter and serve them into the plates.
13. And here the spoon of honey is obligatory!
14. We insist.
15. Take a deep breath and Bon appetite!
Pierogi with Port-Stewed Cherries
Let the magic of the deep cherry taste, its tempting aroma and bewitching colour in. Together with an
elegant port nuances this dish will become an unforgettable piece of your culinary art. And do not forget
your good mood. This core ingredient will play its bright role during your kitchen performance. Feel
brave enough to try?
Prep time: 2 hours
Cook time: 5-7 min
Serves: 4 portions
Please note to use 150ml of port when it is a high cherry season. The frozen berries are much juicier. You
may also add some orange peel into the cherry mix to underline its taste.
Ingredients:
500g dough (feel free to try the suggested recipes, we have created for you in this very book)
For the filling:
500g frozen or fresh cherries
200ml port
60g sugar (any type you like)
1 cinnamon stick
1 vanilla stick
Instructions:
The cherry-cherry filling:
1. Unfreeze the cherries first.

2. Mix the berries with port, sugar, cinnamon and vanilla.
3. Mind to open the vanilla stick beforehand with a knife and separate it from the seeds.
4. Put the pot with the mixture over medium heat and cook till the half of the substance evaporates.
5. Cool the filling.
6. Take the berries from the liquid, as it will serve as a delicious sauce.

to loosen them.
you.
12. Dress the cooked aromatic pieces with a cherry port sauce and Bon appetite to you and your guests!
Pierogi with Baked Pumpkin and Orange Marmalade
Sparkles of sweet creamy pumpkin and spicy accents of orange create a unique fest of taste in a plate.
Bright colours of the filling will make everyone smile before eating and grunt with pleasure afterwards.
Need a holiday? Go ahead and make it!
Great idea for an extraordinary desert!
Prep time: 120 min
Cook time: 5-7 min
Serves: 4 portions
Although being a vegetable representative, pumpkin is wonderfully friendly with orange and lemon. The
tastes and aromas share their notes with each other. The marmalade may be prepared partially from
orange and lemon. The volume is just the matter of taste.
Ingredients:
500g dough
For the marmalade
500g oranges
200g sugar
1l water
For the filling:

500g Muscat pumpkin
15ml olive oil
150g marmalade
100g butter
Instructions:
The Flame Marmalade:
1. Clean the oranges, cut them into quarters.

2. Chop the parts into 3-4 mm pieces.
3. Fill the pot with water, put the oranges, add the sugar and keep in the fridge overnight.
4. Heat the solution and make it boil afterwards.
5. When it starts boiling, reduce the heat and leave till viscous.
6. Turn off the stove and cool the marmalade.
The Filling:
1. Chop the pumpkin into pieces.

2. Heat the oven to 170°C, oil the pumpkin with olive oil and fold into the foil.
3. Get the pumpkin baked for at least 30 minutes till ready.
4. It should be doughy.
5. Grind it up and stir with the marmalade.

8. Put about a dozen of Pierogi (Vareniks) in the boiling salty water and stir once easily to loosen them.
Let them boil until they float to the top of the pot and then for one more minute.
9. The actual cooking time depends on the size and the thickness of the dough
10. Dress them with the unsalted butter and enjoy the celebration!
Pierogi with Plums, Cinnamon and Cardamon
Summer time is the season when the garden whispers its secrets to you. You will find them in the
sunbeams, in the tiny spider nets, in the ripe shiny plums. They will uncover the soft aromatic flesh,
change colour to purple and serve as an ideal filling for your dessert. Or for the sleepy relaxed Sunday
branch. Or for the romantic winery supper on the beach…Summer time is the season when you choose…
Prep time: 2 hours
Serves: 4 portions
The sort of plums plays its significant role in this dish. I used to cook it with Mirabel and greengage. They
taste their best in summer, accompanied with a glass of plum wine. Or soda water. Or even alone as a
wonderful dessert.
Ingredients:
500g dough
For the filling:
800g plums
150g sugar
3 seeds of cardamom
Cinnamon to your taste
Instructions:
Plums play:
1. Remove the stones from the plums and chop them into small pieces. Ground cinnamon and cardamom
with sugar. Add the sugary spices to the plums and leave them until the juice appears.
2. Pour the juice off and heat it until the texture changes to syrup.

10. Pour the cooked Pierogi with the plum syrup.
11. Enjoy the aroma and the taste, of course!
Thanks
Many thanks to our motherland, its wonderful nature, hospitable people and great traditions for making us
proud. For making us eager to share a part of the Ukrainian culture with the world and to save it for our
children. Thanks to our families for support and understanding. Thanks for the time we have spent together
while creating this book. And of course, for the super dishes we have not only told about, but also eaten a
lot of!
And Special Thanks to Our Dear Friends at Revol
Our friendship is now really fire proof. It started not long ago with our team seeking for appropriate
dishware. We wanted Pierogi to be served stylish and simple at the same time. Could we imagine the size
of the problem with such a mere demand, it is almost possible we would remake the whole photo
capturing process. But the final concept has already rooted in our minds. We were all anxious and
stressed when we’ve found wonderful Revol dishware. This niche brand from France is well known for
the quality, attention to the details and always posh design. The problem seemed to be solved but for one
thing. Time.
All the distributors were offering a month and more term of waiting for the wanted dishes to come. We
were not going to deal with that. And then there was pure magic acting. We contacted Revol, they were
absolutely excited with our book and sent us the dishware. In a week after we’ve first talked to them, we
were already capturing the images. Should we tell you our book shows the unique Revol Arborescence
Collection of dishes, which were the first and only in Ukraine by that time. Should we tell you about the
level of happiness and joy we all became while touching the rough surface of the dishes. Should we tell
you about the real pleasure from serving Pierogi in the dishware from Revol.
We think we should. As we are thankful from here to Mars to our new friends to support us when in was
urgent.
http://revol-porcelaine.fr/en/
Author’s Note
The visual part is a child of Aleksandr Slyadnev. Being a member of The Ukrainian Association of
Professional Photographers, one of 10 most interesting photographers of the planet according to
authoritative 500px photo community and among 100 best food photographers of the world according to
The British Journal of Photography, he is also honored to be a forefather and manager of Food’n’Chefs
Project.
This is not a mere food blog. It is rather a place to share the interviews and recipes, delicately collected
from all over the world. This project unites the colorful story about the person hiding behind the kitchen
door, but who really makes you happy and savory smiling.
He loves experimenting in the kitchen, now doing the same with his food photography classes in school.
Born and raised in Ukraine, being a lawyer, he’s been traveling to different continents to make the
gastronomy traditions closer, taking and capturing another culture for the others.
The previous book project, The Jewish Snacks From Odessa, is published by Amazon and is available
for any eBook. Learn more about it here.
www.slyadnev.com
Facebook | Instagram
***
The cooking part was ruled by Aleksey Shvets. He is a chef and inspired creator of dishes, taste
combinations, and serving variants. He was only 24 when started one big and very cool project. He
became a real chef with all the power and fails, and ruled the kitchen of a glamor restaurant, gathered the
team, worked on the menu and rushed towards the new beginnings. Crazy rhythm, administrative routine,
and the undertaken obligations left very little time for creativity in life. So he made a hard but deliberate
decision to leave the chef position.
Today he is a host and practicing chef of a culinary school GastroLab. He travels around the world in
search for new knowledge and recipes, develops food-stylistics with Aleksandr Slyadnev – a world
famous photographer. This is his first cookbook of such format. So the level of responsibility is high and
thrilling at the same time.
***
The wording part was collected, wrapped and presented by Juliya Plokha. As a representative of an
absolutely opposite side of the moon - IT area - she finds her inner self in speaking for the team. Making
digits sing and too dry or too curvy phrases become readable is a hobby, becoming a real life destination
all-in-one.
She is a mother and wife, and always curious person in search of world wonders to share them with the
rest.
Cookbooks & Recipes
Jewish Snacks From Odessa. Traditional Soviet Union Recipes
Odessa cuisine is talented, multifarious and … self-centred. It’s the best, like everything in Odessa. Ask
every person in Odessa how to cook mussels or herring and you’ll hear that his forshmak recipe is the
most right and tasty. And his mother or grandmother know how to cook insist cimes. And you’ll remember
that day like the most happiest in your life, because you’ve tried this gorgeous dish.
These discussions and researches were the way how this book «Traditional Soviet Union Jewish
Recipes: Odessa’s Snacks» was created. Aleksandr Slyadnev – the author and food-photographer
collects recipes for a long time. He communicated with native Odessa people, with Odessa people, who
live in other countries, but their soul is in Odessa.
Why Jewish Recipes? Because Jewish Cuisine is the foundation of Odessa gastronomic masterpieces. But
from Soviet Union we have the simplest ingredients, without any expensive delicacies. Odessa doesn’t
need it, Odessa is the delicacy.
Only Odessa people can cook and write about food. Tasty recipe collection «Traditional Soviet Union
Jewish Recipes: Odessa’s Snacks» is written in truly Odessa style. Kilka, eggplant paste, potatoes…. Just
read a few sentences and you’ll have an appetite, turn the page and you’ll start starving.
Book was translated into English not from Russian or Ukrainian, it was translated from Odessa language
and it deliver all flavors and taste of native city. If you love Odessa, you’ll fell that familiar character and
charm, fell the Privoz atmosphere, the atmosphere of Odessa streets and yards. Present the book to your
friends in USA, Canada or Europe and they will have an opportunity to become a little bit Odessa people!
See more books on Food'n'Chef Project Book Store
“Hummus”: Little Bit About Food, East & Love…

New book “Hummus” by food-photographer Aleksandr Slyadnev and Chef Aleksey Shvets is a culinary
story about old eastern dish made of chickpea. You can sell your soul for well-cooked Hummus. Dish
perfectly combines benefits, flavor and simple cooking process.
Different and easy recipes in the book will be interesting for those who has cooked and tried hummus, and
also for those, who hasn’t. Traditional opinion is that hummus is a cold appetizer. Authors of the book
will bust a myth. Only several additional ingredients and hummus turns into main dish.
Eastern Cuisine is full of secrets, old traditions and exotic customs. A rave of color, tastes, flavors – it is
a real hummus! Hummus recipe dates back to the reign of the Egyptian Queen Nefertiti and keeps the
secrets of generations.
Spread hummus evenly on the plate, so that edges turn into rim and lay in the middle… What? You’ll
know in the new book!
Best Hummus Recipes in “Hummus”: little bit about food, East and love…
See more books on Food'n'Chef Project Book Store

Food'n'Chef – There’s Always a Story Behind
100+ Chefs from more than 15 countries of the world, their Success Stories and Recipes.
This is a unique and one-of-a-kind Project.
The goal of Food’n’Chef Project is to shed some light on those who often stay behind the scenes – food
chefs. We eat out daily in cafes, restaurants and bistros, but the interactions we have are mostly with
waiters and managers. However, those who are responsible for the food often stay unnoticed. I want to
bring back some justice and show those amazing people and their dishes in this great international project.
This is a truly unique project. I travel the world and tell a story about the best chefs and dishes they make.
Each story has breathtaking facts about the chef and a story about his favourite dish.
www.foodnchef.com
Food Photography Workshop
by Aleksandr Slyadnev
About workshop:
It’s really exiting to shoot food, it’s not only tasty and funny, but you’ll get a full of pleasure! Forget about
scary fairytales that we use engine oil and alchemical things. Real food-photographer shoot only real
products because you’ll be able to eat it after!
This workshop is for people, who want to shoot food in beautiful and tasty way. For restaurateurs, for
begginers and photographers, just for travel lovers, and for those, who just like to take beautiful photos.
During the workshop, you’ll learn the secrets of shooting dishes, how to install light, the basis of
composition and food-styling. You’ll learn to how change the food, to make it more attractive and you’ll
take a few your first-class dishes’ photos.
Advanteges of workshop:
– Practical work with dishes
– Learning how to install light and how to shoot without it
– You’ll learn how to work with photographic technique and what you need
– You’ll learn to quick and easy developing of photos
Workshop “Food Photography - it’s easy” lasts 2 days. First day is a real immersion to food photography,
analysis of light schemes, compositions, food-styling. Second day is only practice.
You can subscribe to my Photo School and get the news about future workshops in your city or you can
help me to organize workshop, just write to studio@slyadnev.com
Program:
Theoretic part:
– Kinds of photographic technique and want you need to gather for shooting.
– Work with shot. Technique of getting the information by photo.
– Philisophy of shot. How to make a picture in the way you want to eat it.
– Basis of food-styling. What accesories you need for shooting.
– Work with natural light
– Working with artificial light and main light schemes.
– Basis of composition and golden ratio.
– Selection of photos. How to make the right choice.
– Developing RAW and color cutting. Basis.
Practical part:
– Practical work with dishes and built composition of shot.
– Work with color schemes and using of natural light
– Characterization of shooted material and analysis of mistakes
– Work with questions.
Subscribe to get latest new from my photo school and get all information about workshop in your city!
Subscribe

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Pierogi

More than a book, less than a national taste guide.

Published by Aleksandr Slyadnev

Look for our most popular and unique book

Chapter II: How to Make Pierogi

Chapter III: Traditional Pierogi

Chapter IV: Modern Pierogi

Ioann Yanchyshyn, President of West Chef Group

Aleksandra Patturi, Saveurs Magazine publisher

Jaakko Sorsa, Executive Chef at Finds Restaurant (Hong Kong)

Please welcome – Pierogi.

1. Please note to slightly heat the butter for it to become tender.

1. Wash the mushrooms and dry them thoroughly.

The Pierogi creation:

The Pierogi preparation:

1. Flour the surface.

For the serving:

1. Mince the meat.

The Pierogi preparation:

1. Flour the surface.

For the serving:

1. Dancing in the moonlight.

1. Flour the surface.

The Pierogi preparation:

1. Flour the surface.

For the serving:

The Pierogi preparation:

1. Flour the surface.

For the serving:

1. Cook the potato with peels in oven or boil in salty water.

The Pierogi preparation:

1. Flour the surface.

The Pierogi preparation:

1. Flour the surface.

For the serving:

1. Water the beans for a couple of hours beforehand.

The Pierogi preparation:

1. Flour the surface.

For the serving:

1. To start with, remove all the stones from berries.

The Pierogi preparation:

1. Flour the surface.

For the serving:

1. Wash the poppy seeds.

The Pierogi preparation:

1. Flour the surface.

For the serving:

The Pierogi preparation:

1. Flour the surface.

For the serving:

1. Mix the cream cheese with sugar.

The Pierogi preparation:

1. Flour the surface.

For the serving:

1. Wash the berries even if frozen ones.

The Pierogi preparation:

1. Flour the surface.

The Pierogi preparation:

1. Insert a cherry into each of them and roll balls.