Pierogi with Buckwheat, Bryndza, and Mint

Pierogi z kaszą gryczaną, bryndzą i miętą

Preparation info
  • Makes about 30 pierogi,


    • Difficulty


    • Ready in

      1 hr

Appears in
Fresh From Poland: New Vegetarian Cooking from the Old Country

By Michał Korkosz

Published 2021

  • About

This is my grandma’s favorite pierogi. She used to make them twice the size of normal pierogi, but it’s also possible that I was very little and just remember them like that. I would ask her for three, but four or five giant pierogi always appeared on my plate. She was very generous with her pierogi, filling them with nutty buckwheat and twaróg cheese. My version uses sheep’s milk bryndza, a regional product of the Podhale region. If you don’t have a good Polish deli nearby, y