The thermometer in Charleston may say that it’s still 70 degrees most days, but my taste buds have already decided that it’s the middle of winter somewhere that gets much colder than it ever does here. You say, “it’s five o’clock somewhere; I say, “I am eating pierogies and bolognese every day, hot sun be damned.”
Comfort food doesn’t get much warmer and cozier than pierogies, the plump filled dumplings found in a freezer near you. With lots of potatoes and cheddar to use recently, I decided to make my own. The filling was easy – basically mashed potatoes without the milk. The dough was approachable, too, though I probably could’ve rolled it a little thinner. It was nice and pillowy after a few minutes of kneading:
Aside from the over-thick dough, these were a rewarding little treat. With the fire place going and a glass of red wine alongside, you’d never guess I was eating them while kids play in their sprinkler down the road.* You can find the recipe here!
*this may constitute an exaggeration. Sprinkler-ing is not for night-time. Pierogi-ing is.