Pierogi With Onions, Salami And Peas

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You might wonder how pepper jack cheese has found its way into this otherwise more tame, traditional Polish dish.
Usually, “Quark ” (Farmers Cheese) is the cheese of choice for pierogies, but I like the added heat the pepper jack gives to my version. But of course, you can either use any cheese of your choice (try brie!) or even omit the cheese and double the amount of onions in the filling. – Decisions, decisions ……. 🙂
As for the garnish, again you can use your favorite ingredients and let your fantasy be your guide. You might want to try mushrooms, shrimp, any kind of vegetables, dried fruits, etc.
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Bon Appetit ! Life is Good !
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Link to more info on Pierogies

Link to ” Pepper Lack Suffed Pierogies, Corn, Radish & Peas “

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Below find my own pierogi recipe :
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Ingredients :

Potato / Cheese Filling
2 oz soft butter
medium small diced onion, sauteed
2 oz greek yoghurt
2 cups cold mashed potatoes
2 oz grated pepper jack cheese
salt & pepper to taste
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Pierogi Dough
3 large eggs
6 oz sour cream or greek yoghurt
3 cups all-purpose flour, sifted
1 tablespoon baking powder
salt to taste

Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yoghurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.

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