The Best Potato and Cheese Pierogi
Like so many of the world’s great comfort foods, pierogi are a labor of love that will pay you back in swoons and smiles from your family and friends after the first bite. These potato and cheese pierogi are sure to be a crowd pleaser. The key to making them light and tender is to encase the fillings in a soft dough that’s so thinly rolled out that you’re just able to see your hand underneath. Pierogi can have a variety of fillings that are savory (sauerkraut, mushroom or meat to name a few) or sweet (usually fruit or sweetened farmer’s cheese). Growing up in Pittsburgh in a big Eastern European community (mostly Polish), I enjoyed plenty of these delicious filled dumplings – both at pierogi sales held at the Catholic churches in the neighborhood as well as those made by my Lithuanian mom. This recipe is based on my mom’s pierogi. Pierogi can be served in a variety of ways – simply boiled, deep-fried or as we do here, boiled then lightly pan-fried with sauteed onions. A dollop of sour cream is the perfect finish.
Pierogies with Sour Cream Dip
The origins of pierogies are foggy; some say Eastern Europe, and some say Marco Polo brought them over from China. Regardless, it's no doubt that these dumpling-like pillows are an iconic staple in Polish cuisine. Feel free to experiment with the filling once you get a hang of the recipe.
