For the perfect two-course meal, try pierogies with heartwarming Vegetarian Borscht! I love dumplings in any form. Tortellini, gyoza, gnocchi, and more, I’ll eat them all! But pierogies are the one type of dumpling that will always hold a special place in my heart! It instantly brings back all sorts of warm memories of childhood – special gatherings to make pierogies in vast quantities, school lunches, and many family dinners. These dumplings were always around and I loved it every time they were served. I’m so excited to share these little packets of joy with you!
Potato and onion pierogies
Vareniki are a common dish in Ukraine and Russia, and in Poland where they are better known as pierogi. Immigrants brought recipes with them to places like Canada, where they have become a staple. Growing up in Canada, pierogies were an ever present dinner option, with at least one bag left in our freezer for anytime we wanted an easy dinner. Store-bought was the norm, but it just can’t compare with homemade! The dumplings can be stuffed with a range of ingredients, with variations depending on region and family recipe. Potatoes and carmelised onions are a classic, as is sauerkraut, bacon or mushrooms. Cheese can also be added or seasonal fruit to make sweet varieties.
How to make them
Making pierogi happens in two stages, one for the dough and the other for the filling. Although they take some time to make, it’s not because it is hard as both the filling and dough recipes are very simple. It’s even easier if the dough is made in a food processor. The dough can be made while potatoes are boiling to save time. Shaping pierogi is the hardest par, but anyone can master it with a bit of practice. Add the filling to circles of dough and fold over. Pinch the ends together and the dumplings are done. When you have the basic technique down, play around the folding to add a bit of style!
Serving suggestions
Pierogies have a mild taste, so serving them with the right toppings makes a world of difference! Sour cream is as close to an essential topping as you can get. The acidity of the cream melds perfectly with the creamy filling. Sautéed onions are also often served on the side, adding a light sweetness, or sautéed mushrooms for extra savouriness. You can also sprinkle them with bacon bits. Add black pepper and a few sprigs of dill for colour and a fresh finish. You can also fry them with smoky Polish sausages, as I did with Pierogi and Kielbasa.
Storage and leftovers
Pierogies don’t keep well when they are cooked, so ideally you should eat any you cook. Fortunately, they keep brilliantly before they are cooked, especially when frozen. That makes them perfect for batch cooking to have a meal in your freezer, ready for when you need it. Pierogies can be kept for up to 6 months in the freezer, but they are at their best if not stored longer than 3 months. They can be cooked from frozen, although it’ll take longer than when fresh. Add them to boiling salted water and leave until they float.
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