Pierogi

Pierogi

The classic filling is made of white cheese (aka cottage cheese), potato and fried onions. Sauerkraut, mushroom, spinach, cabbage, and meat can also in fillings. Once made you boil them until they float to the top and serve them with fried fatty pork, such as bacon. Some like to also pan-fry the pierogi in a little butter until lightly golden.

There are a plethora of pre-made varieties available in stores but nothing can match the taste of homemade. The making of pierogi is not overly difficult but it can be time-consuming. If making them yourself take the opportunity to try mixing up the filling combinations. Try making your own unique combination that suits your tastes. For a Greek flair try feta and spinach as a riff on a spanokopita. Or corned beef, mashed carrots and potatoes and cabbage for a corned beef hash version. Use you up your Thanksgiving leftovers; turkey, stuffing, and cranberries, potentially throw in a bit of brie for good measure. Try making a dessert version and serving them with sweetened sour cream.