Daring Cooks August – Pierogies

We interrupt this Road Trip to bring you the August Daring Cooks’ Challenge – hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogies from scratch and an optional challenge to provide one filling that best represents their locale.

When I read this challenge, it was something like 100F (37C) and over 85% humidity and I was not too impressed with the idea of a heavy Polish dish in the height of summer. I live in little Poland in Toronto (Roncesvalles Village) so I know my pierogies and it was so hot I was seriously considering skipping what I consider to be a heavy winter/ fall dish.  However, I looked around online to find a nice lighter filling and used whole wheat flour for a healthier, lighter dish and was super impressed with the results.

I chose this Wild Mushroom pierogie recipe from Epicurious, using this dough.

These were actually pretty easy to make – the hardest part was making sure the dough was thin enough that they didn’t turn out all stodgy the way I really dislike my pierogies, and by working with small pieces of the dough one at a time, I managed to make little parcels that not only looked right, and stayed stuck together whilst they boiled, but ones which tasted amazing. I was super impressed with these (if I do say so myself!). I served these with a little onion-butter sauce (and Neil had sour cream) and paired them with the Classic Polish Cucumber Salad I made for Kitchen Bootcamp last month and it was perfect for a light summer dinner.  Would not hesitate to make them again though probably in the fall or winter…

Stay tuned for more Road Trip posts – coming up – Gold Country, California (and yes, I panned for gold….)

60 thoughts on “Daring Cooks August – Pierogies”

  1. They look great! I also made mine with whole wheat dough and my hubby and I really liked them. But rolling the dough really thin was challenging.

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  2. These look great and I bet the mushroom filling is tasty. I need to get on my challenge this weekend or I guess I missed. Yikes!

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  3. Great job on this challenge. They look wonderful. I’ve never had them before and I would say mine were stodgy. No post for me because my hard drive died and I have no pictures of my stodgy pierogies.

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  4. I love pierogies but now wondering if I’ve ever made them with a mushroom mixture and thinking not; so excited for something new to try!

    But must say…I can not stop chuckling about Barbara’s stodgy pierogies; say that three times fast!

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  5. I don’t mind this kind of interruption at all! Seriously, it’s been at least a year since I’ve had pierogies (or the Ukrainian version, at least) The craving has begun! I love the sound of this lighter version and your onion butter sauce would be my choice over sour cream, too. 😎

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  6. I love peirogis and don’t mind eating them anytime of the year. Yours look divine! Hope you are having a wonderful trip!

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  7. Hooray for California road trips! 😀

    Onion butter is a *great* idea for on top of all sorts of pierogi… I wish I’d thought of that, although the sour cream wasn’t bad at all.

    Beautiful pierogi, and it seems they make a good accompaniment to that cucumber salad!

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  8. This is such a nice light pierogies dough, I too don’t believe I’ve ever made mushroom filling for these…, so will be trying it (as it is late winter here, it’s just the thing).
    Cheers
    Anna

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  9. These look wonderful! I am actually going to a Polish festival today, and pierogies are on the menu there! Hopefully I will get some inspiration to try my own. Have you ever tried to make a potato filling?
    Thanks for sharing!

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  10. Yummy. I love pierogies too (and we’ve shared them, as I recall) and yours look amazing. And the onions look so caramelized and tasty. Mushroom pierogis are some of my favorites, so I’ll have to try yours if I feel ambitious.

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  11. Those pierogies look amazing! I have made them a couple of times with potato filling, but never with mushroom. These look so fantastic I can’t wait to try them, and I love the idea of making them in the summer with the cucumber salad!

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