I usually eat mine alone. Nothing beats homemade pierogi!! I grew up making them with my grandmother and they continue to be a staple in my house. I boil them, then fry them in bacon grease. Microwave butter or margarine (I actually prefer margarine for this) until it's melted and add chopped green onion. Pour over top, crumbled bacon and sour cream. HEAVEN. P.s. if anyone is interested in making theirs from scratch, a good trick for the dough is to save your potato water and use it for the dough, definitely puts them over the top and makes the dough easier to handle and hold together! 😋
i'm happy to say that we in MA. are lucky to have a new artisanal pierogi co., JaJu, opened by 2 Polish American sisters. Fillings are very varied, such as CABBAGE AND MUSHROOM**,BUTTERNUT SQUASH, APPLE & SAGE**, and SWEET POTATO & CARAMELIZED ONION** and JALAPENO CHEDDAR. what i have learned from their product is that handmade and handrolled dough is a totally unique experience.The texture is remarkable. Hopefully JaJu will grow and grow, and their product become available to 52ers across the U.S.!
If you're looking for something hearty to serve with perogies I would go with something like a stew or brisket. Something about a rich sauce and the tender meat really compliments the perogie! It'll be a rich meal for sure, but really delicious.
sauteed onions are classic for potato-filled perogies. For cheese-filled ones you may want to experiment with tomato or squash-based sauces, or pieces of roasted cauliflower.
Kielbasa and sauerkraut is classic but you can also do a nice (homemade) cream of mushroom soup to start, the way my Polish great-grandmother did - hers was awesome. Or serve a side of buttered cabbage: over fairly low heat sauté onions and thin-sliced raw cabbage until it all wilts way down and gets nicely golden brown. You can add mushrooms to this as well and caraway seeds are a nice addition that make it more digestible. Good luck!
At Veselkas in NYC, they serve their famous Pierogies with some carmelized onions, deeply cooked down. Alternatively I like something sweet to cut through the heaviness, such as cranberry relsh.
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P.s. if anyone is interested in making theirs from scratch, a good trick for the dough is to save your potato water and use it for the dough, definitely puts them over the top and makes the dough easier to handle and hold together! 😋
Hopefully JaJu will grow and grow, and their product become available to 52ers across the U.S.!