Example
Sauerkraut and Mushroom Pierogi, dozen
New
Babcia's Pierogi
High Park and the Junction
Frozen · Serves 3
$16 · $5.33 a serving
This is an example listing. Real cooks add their own photos of both.
Potato and Cheese Pierogi, dozen
Tender dough around potato and farmer's cheese. Boil, then pan-fry in butter.
- Vegetarian
- Low-waste packaging
New, no reviews yetby Babcia's Pierogi
Made by Halina
Babcia's Pierogi · High Park and the Junction · Home kitchen
“I have pinched pierogi shut for sixty years, and my own mother taught me at the kitchen table. The edges must be sealed well or they open in the pot, so I check every one.”
Halina has pinched pierogi shut for sixty years. She sells them raw-frozen by the dozen, so you can boil and pan-fry them fresh, and her borscht is vegetarian because her grandkids insisted.
See everything Halina makesThe recipe
How Halina makes it. 1 h active, plus rest and freezing.
Ingredients
- 220 g all-purpose wheat flour, plus extra for dusting
- 1 large egg
- 40 g sour cream
- 20 g butter, melted
- 50 mL warm water
- 200 g potatoes, peeled and cubed
- 90 g farmer's cheese
- 1 small onion, finely chopped
- 10 g butter for the onion
- 1 tsp salt, divided
Method
- 1Boil the potatoes in salted water 15 minutes until very soft. Drain well and let the steam leave, then mash until smooth.
- 2Cook the onion in the 10 g butter over medium-low heat for 10 minutes until golden. Mix it into the potato with the farmer's cheese and 1/2 tsp salt. Cool completely.
- 3Mix the flour and the remaining salt. Add the egg, sour cream, melted butter and water. Knead 8 minutes into a soft, smooth dough. Cover and rest 30 minutes.
- 4Roll the dough 2 mm thick on a floured board and cut 8 cm rounds. Re-roll the scraps once.
- 5Put a heaped teaspoon of filling on each round, fold and pinch the edges firmly closed. Make 12.
- 6Place on floured trays without touching and freeze flat for 2 hours.
- 7Bag the frozen pierogi, label with the date and keep frozen.
The label on your container
Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.
Guilt Free TakeoutBatch BP-0087
Potato and Cheese Pierogi, dozen
Ingredients: Wheat flour, potato, farmer's cheese, eggs, butter, onion, sour cream, salt.
Contains: wheat, milk, eggs
- Net weight
- 700 g
- Portions
- 3
- Prepared and frozen
- Oct 20, 2026
- Reheat until
- 74 °C / 165 °F inside
Prepared by
Babcia's Pierogi
High Park and the Junction, Ontario
Home kitchen
Allergens and diet
Contains: wheat, milk, eggs
Heating and storing
Keep frozen until you're ready to cook or reheat it.
Cook from frozen, do not thaw. Boil in salted water 6 to 8 minutes after they float, until puffed and tender and hot through to 74 °C / 165 °F. Drain, then pan-fry in butter with onions 2 to 3 minutes per side until golden. Serve with sour cream.
Keeps: Freezer: 3 months, raw-frozen. Cook from frozen. Eat leftovers cooked within 2 days.
Packaging
Bring your own container
Show up with a clean freezer-safe container and the cook credits you for skipping the packaging.
