Pierogi Party

Dinner is served!

My beautiful wife has been craving Pierogis for several weeks now, she even threatened to buy cheap freezer ones from the grocery store. In order to satiate her craving I turned to my street food cookbook and made two variations on classic Pierogis. For option one I added bacon and substituted cheddar for the traditional twarog cheese. Option number two had mushrooms, herb de province and cheddar. Both tasted great but the bacon option one out as the superior pierogi. Katie really enjoyed them and said she was glad she held out and did not buy the grocery store ones!

Bacon Cheddar Pierogi

2 Slices cooked bacon, chopped

70 g Cheddar Cheese

1 Medium Baking potato, cooked and mashed

½ onion, chopped and cooked in oil

 

Mix together all ingredients in bowl and reserve.

 

Mushroom Cheddar Pierogi

2 Medium porcini mushrooms, chopped

1 clove Garlic, minced

¼ tsp Herb de Provence

70 g Cheddar Cheese

1 Medium Baking potato, cooked and mashed

½ onion, chopped and cooked in oil

 

Mix together all ingredients in bowl and reserve.

 

The 2 fillings ready to be transformed into pierogis!

 

Dough

4 cups flour

1 tsp salt

1 egg

1 cup water

2 tbsp olive oil

 

All wrapped up and resting

 

Mix together all ingredients and knead for approximately 10 minutes. Add more water as needed until you have a smooth, elastic dough. Wrap in plastic wrap and let rest at room temp for 30 min.

Roll out dough until 2-3 mm thick. Use a cookie cutter to cut out 3-4 cm circles. Spoon in 1 tsp of filling, fold over and seal by pressing together sides with fingers.

To cook, place pierogi in simmering water for 3-4 minutes. They are done when they float to the top.

Fry in oil on medium heat for 3-4 minutes until brown on both sides.

To serve, plate pierogi with a dallop of sour cream and a side salad.

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