Yield: Yields about 40 pierogi
These classic Polish pierogi get a little tang from sour cream and texture from shredded cabbage in the filling. You can simply boil them and serve with melted butter, but these are especially good if you sauté them after boilling, which develops a lovely puffy crispness and golden-brown color.
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This was a time intensive and messy dinner to make but worth all of it! I would say this is one of my favorite meals a I’ve ever made. We chose to sauté the pierogis in butter before eating them and I think they crisped perfectly after about 2-3 minutes per side on medium heat. We dabbed each pierogi with a paper towel before transferring it from boiling water to the sauté pan. Instead of chives we slices up some scallions, which I think I will do the next time I make these because they really benefitted from the fresh sharp crunch.
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