Potato-cheese pierogi
Pies
Polish cuisine
Gently browned in melted butter and slathered in sour cream, these pierogi are simple yet deeply satisfying. The recipe yields 55 dumplings, but don't worry if you aren't feeding a crowd—they'll keep nicely in your freezer (just freeze them first on a cookie sheet, then transfer to a freezer bag). Serve with caramelized onions, sautéed Brussels sprouts, or cabbage and apples.
Share:
Comments