Recipe Station

I like anything that is out of the ordinary and different especially when it comes to trying appetizers that are not readily available here.

When these are finished and served on a plate of shallots they are actually really good – almost similar to a dumpling.

Pierogi, were originally Polish peasant food. But these savory dumplings eventually overcame class boundaries and became popular among those in all walks of life. They're served at many festivals; and family gatherings. At the 2007 Pierogi Festival in Kraków, 30,000 pierogi were consumed daily.

How To Make The Dough

2 cups All-Purpose Flour
1 large egg
1/2 cup sour cream
1/4 cup butter

The Ingredients For The Filling

1 cup mashed potatoes
1 cup cheddar cheese

The Small Finishing Touch

1/4 cup butter
2 large shallots

Step-By-Step Instructions

1. Mix together the flour and salt. Add the egg to the flour and combine.

2. Work in the sour cream and soft butter in a slightly rough, sticky ball.

3. Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch.

4. Roll half the dough 1/8″ thick. Use a 2″ round cutter to cut circles of dough.

5. Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

6. In a large stockpot of boiling salted water cook about 10 pierogi at a time. When the pierogi float after about 10 minutes, they're done.

7. Sauté the shallots in the butter until brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream.

It may not be even near the holidays but having something that is traditional and a little unique is always a good way to expand your pallet.

If you have made these before tell us what you think of them and how you made the filling.

This Recipe Was Adapted From: King Arthur Flour

Photo Source: 12 Tomatoes