This recipe if for potato pierogi (pierogi ruskie). While I add Cheddar cheese to the filling, it’s traditionally made with a lighter cheese like farmers cheese or cottage cheese. I serve the pierogi boiled then crisped in a skillet just before serving with sour cream, sautéed onions and chives. My dad’s side of the family is polish and this is one of his favorite recipes. I love making it for him in the winter as a surprise.
Pierogi are like a polish ravioli made with sour cream-based dough and classically stuffed with a cheesy potato mixture. They are also similar to Russian vareniki.
The sour cream-based dough is easy to work with, as making, it rolling it out and filling the dumplings is a simple though time-consuming task. Pierogi are classically filed with potato and/or cheese, sauerkraut, cabbage, mushrooms or ground meat. Potato Ruskie which originate in the Kresy region (borderlands) of Poland are the most popular variety made with mashed potatoes and farmers cheese (which I swap for Cheddar).
Fun fact: the plural of pierogi is still pierogi not pierogis.
I like to make a double batch and freeze them they can easily be boiled and fried them as needed. Simply arrange the filled pierogi on a parchment paper lined baking sheet and add to the freezer for at least 1 hour. Transfer the frozen pierogi to a large resealable plastic bag and freeze for up to 3 months.
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