This is my family pierogi recipe, both of my parents hailing from Manitoba, German stock on my dad's side. Pierogies were a regular dinner at the Kort table, my mom makes the best dough, silky with a nice chew to it. My recipe is her dough with my foraged watercress filling. You can also use bittercress or arugula if you find that where you live. If you want to learn how to correctly identify wild edible plants, mushrooms, roots and seaforage, check out my online foraging and cooking classes at the link below...


Follow Chef Robin online here:
Instagram: [ Ссылка ]
Foraging online & infield courses: [ Ссылка ]
Website & Blog: [ Ссылка ]
Email newsletter & Free Foraging Series: [ Ссылка ]

свернуть