Before we get into holiday baking this year, we wanted to post one more savoury recipe — pierogi. This has been a long requested recipe, so we are happy to finally share it with you! Of course we are biased when we say nothing beats homemade, but you will absolutely taste the difference compared to store bought.
The dough itself is very straightforward, and also naturally dairy free and vegan. No egg in the dough makes them traditional and also lends itself to a soft and delicate bite. You can create any number of fillings to put inside, whether you prefer potato and onion, potato and cheese, mushroom and sauerkraut, or one of many sweeter variations with fruit like blueberries.
Prep: 1 to 2 hours
Cook time: 3-5 minutes
Yield: 36-40 pierogi (using a 3" round cutter)
You will also need:
Our recipe for Ricotta Gnudi with Browned Butter and Sage is one of the most visited recipes on our site, so we've finally decided to post a sister recipe showing how they can also be served with pomodoro sauce.
Since the original recipe was also one of the first we posted, we didn't have many pictures of the steps to get to the final dish. We made sure to capture the process to show how easy this recipe is to make. We hope you enjoy this variation as much as we do!
Prep: 20 minutes
Cook time: 3-4 minutes
Yield: 36 gnudi
You will also need:
This recipe needs to come with a warning, because these chicken tenders are so delicious you don't even need to eat them with a sauce (although they only get better once you start dipping them!)
These are fantastic for weeknight meals, since they only take half an hour from start to finish. We've made them just to dip in sauce (BBQ is our favourite), for chicken tacos with a fresh mango jicama slaw, and even for simple salads.
Prep: 5-10 minutes
Cook time: 20 minutes
Yield: 12-16 chicken tenders
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