pierogi in the sky
I haven't had pierogi in maybe ten years, and I've probably only ever had them a few times to begin with. It wasn't that I didn't like them, they were just never really on my food radar.I remember liking them, though, so I was pretty excited to make them for the cookalong.
I didn't really mess with the ingredients, though my three potatoes were bigger than medium, and so I now have a bunch of potato-filling in my fridge. Also, I added some nutritional yeast, just because.I used this tortilla press that I don't actually use for tortillas. It did a good job of flattening the dough, and unlike when I tried to use it for tortillas, the dough didn't stick.
Here they are, frying.Like the very first recipe we did, I know I will keep coming back to making these. They are really simple, and allow for a wide number of variations. Also, they are tasty.
posted by stagflation @ 11:27 PM
3 Comments:
Dude, you have to try the pierogies at Sunny Cafe (in the back of Noah's at Bloor + Spadina).
I made too much filling, too. Made potato patties with it.
Love the tortilla press idea! Now I just have to gets me a tortilla press (very unlikely) :)
Whatd'ja serve them with?
fake sour cream
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