pierogi

i've made these pierogi before but i was excited to make them again this month before our vegan brunch bonanza ends. these take some time but the delicious pierogi payoff is well worth it. it's especially perfect if you have a dreary saturday or sunday on your hands and just want to hang out in the kitchen.

you can either eat these right after boiling or boil and then pan fry. when they were freshly made we did not pan fry but with the leftovers the next day we did to put a little more life into them after a night in the fridge. you can't go wrong either way.

here's a note i forgot to mention in my last post about these guys - the book gives two filling options (potato onion and mushroom sauerkraut) and either one will be enough to fill all of the pierogi. if you want to make both fillings (like me) you can just halve both recipes, but if you don't do that (like me) you will have lots of filling left. here's what to do: mix 'em both together and fry 'em up in little patties. and if you don't want to dedicate hours to making these may i recommend just skipping right to this "leftover plan"?

-d