I was in my 20s the first time I recall trying pierogies, and I exclaimed out loud how preposterous it was that I, the self-proclaimed carb queen, had lived so long without them.
A friend of mine in the Navy, who had grandparents from Slovakia, was appalled at my ignorance of this beloved dish, and made it their mission to teach me not only this, but several more of the treasured family recipes he learned from his mother.
There are, of course, many variations of these dumplings from all over central Europe and Russia. Some common fillings include minced meat, sauerkraut and mushroom, and sweet fillings like berries and
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