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Lazy Perogies
These lazy perogies give you the deliciousness of perogies, all done up in a 9x11-inch pan... mmmmm!
Blueberry Pierogi
You've probably heard of savory pierogi—those delicious Polish dumplings—but what about sweet? These blueberry-filled pierogi (babcine pierogi z jagodami) are a unique and fruity after-dinner dessert. Serve pierogi the traditional Polish way: drizzle with melted butter and top with soured cream, then sprinkle with additional sugar and blueberries.
Babaci's Potato Pierogi
This recipe was given to me by my grandmother. One of my friends from Poland told me they were better than his mother's!
Pierogi I
A delicious filled dumpling made from fresh pasta. These take time, but are so worth it! Fill with Sauerkraut Filling or Potato and Cheese Filling. To freeze, place uncooked pierogies in melted butter. Cool, and place in freezer bags. The butter will keep them from sticking.
Ricotta Gnocchi
This ricotta gnocchi recipe was passed down to me by my great-aunt. It is easy, traditional, and delicious!
Pierogi Dough
Ukranian Pierogi ready to be stuffed with your favorite filling.
Pioneer Cut Dumplings from the 1800's
With just four ingredients, pioneers made both dumplings and noodles. This original recipe continues to be passed down through generations in our family.
Quick Gnocchi
An easier version of an Italian favorite, using instant mashed potatoes. This recipe can easily be double, tripled, etc. I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags. Serve with your favorite spaghetti sauce.
Gyoza
I learned this gyoza recipe while living in Japan. These pot stickers can be served hot or cold, with or without the dipping sauce.
Potato Klubb (Norwegian Potato Dumplings)
This is a traditional Norwegian main dish. My grandmother always served it with fresh peas. As good as the potato klubb are the first day, they're even better the second day sliced and fried in butter until golden brown. We like to have them for breakfast with fried eggs.
Semmelknoedel (Bread Dumplings) Recipe
My Bavarian Oma made these large bread dumplings to accompany roast pork, or any meat with gravy. Serve one dumpling alongside your dish, and cover it with gravy.
Manti (Armenian Dumplings)
If you ever wished for dumplings that are shaped like boats with the meat visible inside, try making these Armenian dumplings called manti. You can use either ground beef or ground lamb and they are traditionally served with either plain yogurt or a yogurt-based sauce.
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