Pierogi are a delicious Polish treat that can be stuffed with a variety of fillings for a hearty meal. These filled dumplings can either be sweet or savory depending on your mood, and are extremely easy to make at home. Pierogi dough is similar to pasta dough, though if you’ve never made noodles before, pierogi would be the perfect recipe to try because the dough is so forgiving.
The pierogi-making process is a simple one. Make the dough, cut the dough into circles using a cup, spoon in filling, and pinch closed. Once firmly closed, boil the pierogi in salted water until they float. The next step really sets the pierogi apart: In a skillet with a little oil, fry the pierogi until the outside is golden brown and crispy. These little pockets will be soft on the inside and crispy on the outside; a perfect combination.
The flavor options are limitless. Potato and cheese is a classic combination that is often used for pierogi. Soft mashed potatoes with a rich farmer’s cheese make the perfect little pierogi pillow, especially if you top it with some sour cream and chives. My Gourmet Connection has a wonderful and easy to understand recipe with many pictures to guide you. For a less traditional treatment, Food52 serves up a pierogi soup, just in time for the chilly weather that is arriving. With some cheese-stuffed dumplings, we imagine this would be reminiscent of Italian tortellini soup. If you want to make a sweet pierogi, try Serious Eat’s sweet cheese version, which they sum up as “tangy, creamy, sweet, and cheesy, straddling a line between savory and sweet, making it perfect to eat no matter the occasion.” Or, use your favorite fruit pie filling and top with a dollop of Vermont Creamery’s Madagascar Vanilla Crème Fraiche for dessert in a pinch.
Featured photo credit: My Gourmet Connection
Virginia Hyde
Virginia Hyde is a southern girl at heart who just moved to Boston to submerge herself in food - mainly cheese, to be honest. Game for any food-related adventure, festival, or gathering, she is ready to share her passion for cheese with others. Virginia is currently working on a Masters in Gastronomy at Boston University.
