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Pierogi Dough Recipe: Classic Dough for Quintessential Polish Dumplings


Pierogi are quite popular for its simple ingredients and unlimited options for its stuffing. It can be an appetizer, main dish, or dessert.

In this post, we’ll show you the pierogi dough recipe, the unassuming base for this classic Polish staple food.

dough being made in flour
Taken by B. Huff via unsplash.com. [Public Domain].

Pierogi are the national food of Poland, and common throughout the world for the simple ingredients and unlimited options for its stuffing. It can be an appetizer, main dish, or dessert.

Traditionally a “peasant food” in Polish cuisine, it is now quite popular to eat at almost any time of day. Pierogi can also be found spelled perogi, pierogy, perogy, pierógi, perogie, pierogie, piroghi, pyrohy, or pyrogy (depending on the language and country of origin).

This recipe is just for the dough, and you can fill in whatever ingredients you desire. The word pierogi is already the plural form, as it you generally eat more than one at a time; the Polish word for a single piece is pieróg.

dough being made in flour

Classic Pierogi Dough

Pierogi are the national food of Poland; here's the recipe for its dough foundation.
Prep Time 25 minutes
Total Time 25 minutes
Course Mixtures & Bases
Cuisine Eastern European, European, Poliish, Slavic
Servings 24 pierogi
Calories 20 kcal


  • 3 cups wheat flour
  • 1 large egg
  • 3/4 cup water (boiled)
  • 1/4 cup water (cold)
  • 1/2 tsp vegetable oil
  • 1/2 tsp salt (or to taste)


  • Pour the flour through a sifter and into the mixing bowl. Add a half a teaspoon of salt and the egg (egg is optional).
  • Pour the 3/4 cup boiling water slowly into the bowl, while stirring the mixture around with a whisk. Try to remove as many lumps in the batter as possible.
  • Cover the bowl for five minutes and wait. Wash some dishes or something if you have nothing better to do. After 5 minutes, add the quarter-cup of cold water, and let it sit for 15 more minutes; wash some more dishes.
  • Add the 1/2 teaspoon of vegetable oil and knead the dough for a few minutes.
  • With a rolling pin, roll the dough on a flat surface until it is uniformly about 3 mm thick.
  • Cut circles out of dough; using a large cup or small bowl is an excellent replacement for a circle-cutter.
  • Find a pierogi recipe and filling you enjoy and make some Polish dumplings!


  • Replacing much of the water with milk (anywhere from a quarter to three-quarters of the amount of water) makes the dough taste sweeter and gives it a velvety texture, perfect for making dessert pierogi or pierogi-filled with cheese.
  • Glue pierogi together by moistening half of the edge of a dough circle with some water,folding it together, and then pinching it shut.
  • Polish pierogi recipes rarely call for eggs, because it makes the finished product more hard and tough, as opposed to the soft dough that is common, which is why we leave the egg as optional.
Keyword Dough

Stone Fence Cocktail Recipe: A Colonial American Favorite (“Stone Wall”)


Meet a drink that was the favorite of many of the colonials and revolutionaries in the Northeast of what would soon be the United States – the Stone Fence.

rum drink being poured into rocks glass
Taken by A. Jaime via unsplash.com. [Public Domain].

Also commonly known as the “Stonewall” (or “Stone Wall”), this cocktail was quite simple: rum and hard cider, essentially. The infamous Green Mountain Boys and their leader, Ethan Allen, purportedly drank this mixture prior to the legendary taking of Fort Ticonderoga.

Benedict Arnold also was said to have tried this, and to have reported on the Green Mountain Boys’ doing so. Even Buffalo Bill, much later, was a fan (he preferred it with a twist of lemon).

Soon, with the westward push and expansion, the drink would evolve; during the Civil War period, it came to be made with corn whiskey and non-alcoholic apple cider. This recipe here is an attempt at the Colonial American original.

rum drink being poured into rocks glass

Stone Fence Cocktail

The "Stone Fence" cocktail, also known as the "Stonewall" or "Stone Wall," was a colonial American Favorite of the Green Mountain Boys and others.
Prep Time 2 minutes
Total Time 2 minutes
Course Alcoholic Drink
Cuisine American, American – Early/Colonial
Servings 1 drink
Calories 221 kcal


  • 2 oz dark rum
  • 6 oz hard cider
  • 1 pc lemon twist optional


  • In a pint glass, pour the rum followed by the hard cider.
  • That's really it. Simple, no?


Ice can be added. Also, add a twist of lemon, if you prefer.
Keyword Historical