Yield: Yields 50 to 60 pierogi
Servings: 6 to 8 as a main course or 12 to 14 as a side dish
The filling for these pierogi—a mixture of mashed potato, onion, and farmer cheese (a mild, white, dry-curd cottage cheese found in many supermarkets)—comes from eastern Poland, near the former United Soviet Socialist Republic. They’re delicious garnished with some of the fried onion held back from the filling, as well as a drizzle of melted butter or a dollop of sour cream. Eat them as a side dish or serve with a green salad to make them a meal.
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Make Ahead Tips
The filling can be made up to 1 day ahead; cover and refrigerate. Filled pierogi can be covered and refrigerated for up to 2 hours before cooking, or frozen for up to 6 months; freeze in a single layer on a parchment-lined tray, then transfer to freezer bags.
Recipe merits aside (I'm sure it's great), just wanted to point out that it was the Union of Soviet Socialist Republics, not (as the text incorrectly states) the United Soviet Socialist Republic.
These were wonderful. I made a triple batch with a friend and we each ended up with 2 1/2 gallon bags of frozen pierogi. My son and I often ate them for lunch with a salad or some sauteed vegetables.
Being of Ukrainian descent I know a good pierogi when I taste one. These are amazing. I have made them for my friends and family and everyone loved them!!! This is now my go-to recipe.
Made these perogies when the magazine featured them last month. They were labor intensive (which I expected) and made me appreciate the fresh perogies I get from our local market. In the end, they were better than a grocery store perogie, but on par with the ones from the market. In the interest of saving time and money, I will just buy the market ones in the future.
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