El Pastificio de Nicola: Pierogi Ruskie: Polish Potato and Cheese Dumplings

Sep 8, 2025 | Discover the comfort of Pierogi Ruskie [Russian dumplings], one of the most beloved traditional Polish dumplings. These soft dough pockets are filled with a creamy mixture of potatoes, cheese, and caramelized onions, then boiled and served with golden onions and crispy bacon.

In this video, I’ll show you step-by-step how to prepare Pierogi Ruskie at home, with a dough that is thin yet tender, and a filling that is both simple and full of flavor.

It’s a dish with deep roots in Eastern Europe, but also one that brings universal comfort to the table. Whether it’s your first time making pierogi or a taste of nostalgia, this recipe will guide you to authentic, homemade results.


Click here for the recipe, then click on ‘more’.

5 Dumplings from Europe You Need to Try!

Sep 6, 2025 | Dumplings are more than just comfort food – they’re cultural icons. Europe’s dumpling traditions are as diverse as its cultures. In Poland, pierogi are filled with everything from potatoes to fruit and served in humble milk bars. Bavaria’s Deggendorf dumpling combines two types of dough and carries a legendary tale of resistance. Georgia’s khinkali are juicy, hand-twisted parcels eaten without cutlery, bursting with flavor. In southwestern Germany, Maultaschen are hearty pasta pockets simmered in broth, rooted in Swabian tradition. And in the Czech Republic, Bohemian knedlíky are sliced like bread and served with rich meats—an essential part of Sunday meals. Five countries, five dumplings, five stories of taste and tradition.

El Pastificio de Nicola: Canederli – Cured Meat and Bread Dumplings

Sep 9, 2022 | Canederli are bread dumplings found in the northern Trentino-Alto Adige region of Italy. A good way to use up stale bread, the canederli are flavoured with Alpine ingredients such as speck (a local cured meat) and served in a warming beef broth. The perfect comfort food for a winter's day.

For the full recipe, please click here and then click on “more”.