Homemade cheddar and garlic pierogi
Pies
Polish cuisine
When my mom and I first tried our hand at pierogi-making, it involved seven straight hours in the kitchen rolling, stuffing, and boiling eight dozen dumplings. Through trial and error, we’ve cut the recipe in half, upped the cheesy garlic filling, and discovered the importance of rolling the dough out as thin as possible. We’ve tried it with fruit filling and sweetened farmer’s cheese, but we always come back to this basic recipe. <br /> <br />Tip: I would recommend investing in a pierogi press if you plan to make them often; however, using a large circle cookie cutter will also do the trick if you aren’t looking to invest in an extra kitchen tool.
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