Spinach and artichoke dip isn't just for chips anymore! Stuff the snack-food favorite into delicate pierogi dough to make a meal out of it.
'Pierogi' on Serious Eats
Polish pierogi get a Philadelphia-style twist with a gooey cheesesteak filling with shaved beef, caramelized onions, and both provolone and mozzarella cheeses.
The fried sweet cheese pierogi is tangy, creamy, sweet, and cheesy, straddling a line between savory and dessert that makes it perfect to eat no matter the occasion.
From soup-filled to soup-simmered, I have never met a dumpling I did not like. So it was with great excitement that I flipped open From A Polish Country House Kitchen to find not one, not two, but three different recipes for pierogi. Pierogi are boiled and then pan fried half-moon dumplings usually filled with some kind of meat, cheese, or potato filling. Pierogi are usually made en masse as a celebratory meal, since all of the kneading, rolling, filling, and boiling can take the better part of a day. Anne Applebaum and Danielle Crittenden's recipe, however, is scaled back to make just enough pierogi for 4 people, so the challenge is a little less formidable. Their classic "Ruskie" filling of potatoes, ricotta, bacon, and peas is a humble one, but it is nonetheless delightful.
[Photographs: J. Kenji Lopez-Alt]...
The sausage for this recipe was bought at W-Nassau Meat Market ("Kiska") in Greenpoint, Brooklyn. The pierogi and sauerkraut are from the Green Farms Supermarket, directly across the street, which you can read about on Serious Eats: New York....