For me, pierogies were always a go to quick meal that my parents would make after they came home from work. Slightly surprising because I don’t believe I have any Central or Eastern European descendants. I can guess that due to the popularity of the pierogi here in the United States and being readily available in the freezer section (Thanks Mrs. T!); that my parents just happened across them and fell in love. My family likes them with caramelized onions, Spanish paprika, whole grain mustard and some sausages. For Nicole on the other hand, she has some Polish blood and grew up with pierogies as well. Her grandmother and great-grandmother were known for their handmade pierogies, specifically filled with potatoes and tons of cheddar cheese. Her family served them with caramelized onions, dill and sour cream.
Simply put, a pierogi is a dumpling made from unleavened dough stuffed with either a savory or a sweet filling. Kind of a generic definition but to bring it more regional you see the use of a cultured dairy product (sour cream) in the dough. This touch gives the dough a slight tang that when combined with the sweetness of caramelized onions you get a winning combination. We also played around with a popular dessert filling of blueberry and “farm cheese”. We couldn’t find the right cheese to use for this but we used some drained cottage cheese to substitute.
To cook these one can boil them, and stop at that, but we like to boil them, pat them dry and pan fry in butter. They’re so good with a crispy side. Just look at these beauties.
Making pierogies has many memories attached to them. I made some Mrs. T’s pierogies for her when we were first dating and she was shocked to learn that I put mustard and paprika on them. But with much skepticism she agreed that they were good. Make these however you may but enjoy them with good company.