I used to date a guy who regularly had pierogies for breakfast. Never once in the whole time we dated did either of us consider making homemade pierogies. This was in my pre-baking-blog days (a.k.a. the Stef food dark years). Now, if a food exists, I want to make it from scratch (see homemade Spam and homemade Lucky Charms as evidence).
When the book Pierogi Love fell into my lap, I was excited to dive into the art of pierogi making.
Pierogies are Central and Eastern Europe’s version of Chinese dumplings or Italian ravioli. They are essentially half-moon shaped noodles stuffed with a filling (traditionally potatoes, sauerkraut, meat, or fruit).
What I adore about Pierogi Love is that it does for pierogies what my blog has done for cupcakes – it pushes the boundaries of pierogies. The book begins by sharing a basic savory and a basic sweet pierogi dough and detailing assembly, cooking, and storage procedures. Then, it moves on to the fillings. This is where the book gets fun! Imagine s’mores pierogies, sweet potato pie pie-rogies, peanut butter and jelly pierogies, and jalapeno mac and cheese pierogies! Once you have the dough down (and it’s easier than you might think), the possibilities are practically endless.
With so many creative pierogi options, why did I choose to cover basic potato and cheddar pierogies? Never fear, my friends; I couldn’t let Pierogi Love have all the creative fun. In my next post, you’ll see what I created with these potato and cheddar pierogies and it will become clear why I chose them.
Potato and Cheddar Pierogi Recipe
The recipe below comes from Pierogi Love, with permission. I’ve rewritten many of the steps in my own words. I’ve also made one notable change to the recipe, drastically reducing the amount of salt. I’m very sensitive to salt and didn’t feel that the pierogies needed to be quite as salty as originally written. The original recipe calls for 1 tablespoon plus 1/4 teaspoon kosher salt in the filling, and I only use 1/2 teaspoon. The dough recipe originally called for 1 teaspoon of salt and I only use 1/2 teaspoon.