> > Pierogi or Vareniki are half circular dumplings of unleavened dough, stuffed (singularly or in various combinations) with mashed potatoes, cheese, farmer’s cheese, bryndza, cabbage, sauerkraut, meat, mushrooms, or other ingredients depending on the cook’s personal preferences. Dessert versions of the dumpling can be stuffed with a fresh fruit filling, such as cherry, strawberry, raspberry, […]
> > 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 […]
. . Last nights dinner took me to the polish corner of my kitchen, where I found a modern version of a dish steeped highly in tradition 🙂 “ Pierogi “ . > . Ingredients : Potato / Cheese Filling 2 oz soft butter medium small diced onion, sauteed 2 oz greek yoghurt 2 […]
> > I have to confess – I cheated when I prepared these Vareniki 😦 Instead of preparing the vareniki/pierogi dough fresh and rolling it into thin sheets before cutting, filling, folding and sealing it, I used 1 lb store-bought fresh pasta sheets and my trusted ravioli/pierogi-mold. Not necessarily because I am lazy (well, sometimes […]
> > Preparing your own ravioli might be a bit work-intensive, but if one put’s a little effort and love to the process, it’s well worth the trouble. The actual prep is not so bad, what takes the most time is the clean-up (at least for me, since my counter space is tiny and the flour usually […]
> > Ravioli, Dumplings, Maultaschen, Pierogi or whatever you call your little pasta pockets filled with a savory filling – if there are leftovers, what will be the best way to make a meal out of them ? I say, saute them with eggs and voila ! – a whole new, different, beautiful dish which, […]
