A Comfort Food Classic There’s something incredibly soulful and satisfying about a plate of homemade pierogi. These ...

POTATO AND CHEDDAR PIEROGI. Makes approximately 24. 1/2 pound Yukon Gold potatoes, cut into 2-inch pieces. 1 tablespoon plus 1/4 teaspoon kosher salt. 1/4 cup finely shredded cheddar cheese.

Place prepared potatoes in pan big enough to fit and add just enough cold water to cover. Bring to a boil and then simmer until tender, about 15 minutes. Drain off water and mash by hand.

In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until ...

Fill and boil pierogi: Bring to a boil a medium pot of water heavily seasoned with salt.Beat the remaining egg in a small bowl. Pipe or scoop 2 teaspoons of filling into the middle of each dough ...

For my version, I use a Japanese sweet potato with feta cheese for a sweet, salty, and savory vibe - and the result is a soft and delicious sweet potato dumpling.

On Monday, the Potato Bar will host its first pop-up in Highland, serving up traditional pierogi at Knaus Gallery and Wine Bar.

Curious to know what a sweet potato pierogi tastes like? You’re in for a treat this weekend. Gosia’s Pierogies will host a fall pierogi kickoff from 11 a.m. to 1 p.m. Saturday at the business ...