So anyone familiar with this blog will know that from time to time, that I like to cook.
Now, on to the second Zinc Saucier post.
I had heard the name Pierogi thrown out on one of my favourite shows Corner Gas and after a little research I found out that Pierogi are dumplings from Poland. Generally the filling seems to be potato and cheese.
I love potato and cheese so I decided to whip up a batch using this recipe.
And here is the result.
Click after the jump for info about my cooking experience.
One change I made to the recipe – I didn’t have ricotta cheese, so I used Cream Cheese instead. I think it worked well.
A tip – when the dude in the video says to roll the dough thin, roll it really thin. Like as thin as you can get it without breaking.
Also, if you’ve never made these before, be prepared to have it take you a while. It may even be a good idea to prepare these the night before, and then cook them in the morning.
Add a little bacon maybe.
This recipe makes a big batch, so be prepared to eat them for a few days, or have some hungry friends around.
Can’t wait until you come the US and start whipping up yummy goodies like Pierogi for me. MMMMMMmmmmm
Was the noms good?
The noms were indeed good. And next time they shall be better.
But for now, off to make sloppy joes