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How to Eat Delicious Homemade Pierogies

An alternate but equally fitting title for this post would be: How to Cheer Yourself up on a Cold, Wet, Gray Winter Afternoon. You’ll see why if you read on.

I was at home, sitting on the couch, trying to bring myself to work, do some yoga, or just be productive in some way. And I just couldn’t. It was dreary outside; we’d had snow early in the morning, but by now all the snow had melted into sludge. The sun was nowhere to be seen and I was generally feeling bloody awful, pardon the cussing. I hadn’t even the energy to cook! Can you imagine that? “I ALWAYS have the energy to cook, bake etc” I muttered to myself, half heartedly. I was, you see, even too tired and bored to be dramatically panicked by this laziness; I was also too tired to be dramatically panicked by my lack of dramatic panic. This, when I am the sort of person who uses exclamation points more than any other form of punctuation! See what I mean!

Anyway, I found the answer! Delicious homemade pierogies! You see, pierogies freeze well and I happened to find a couple in the freezer. They were basic or classic pierogies, stuffed with potatoes and cheese, made by a friend’s super sweet and part-polish Nana. So I promptly melted some unsalted butter in a pan and heated the pierogies up. I covered the pan at first and set the flame on low so that the insides of the pierogies could cook. Then I took off the lid and raised the heat slightly and toasted the outside a little.

Finally the garnish: I sprinkled some freshly ground pepper on top and then grated on some Irish cheese, Dubliner to be precise. I know, it sounds odd and inauthentic, but it works very well. This cheese is sharp, so it complements the relative blandness of the pierogies. And anyway, anything Irish and anything with potatoes go together in my book 😛 The final touch was a sprig of fresh oregano.

Here’s the end product:

I shall make pierogies myself one of these days, mushroom and cheese ones, and then I shall write all about it.


By Megha Jandhyala

Megha Jandhyala has a Doctorate in law, with her academic work focusing on the intersections between law, culture, and development. She now spends her time tasting and writing about food and wine. She is passionate about wines from all over the world, but she is especially interested in emerging wine regions like Valle de Guadalupe and Coahuila in Mexico and Nashik in India. She explores the relationship between wine and food in her writing, with a focus on cuisine from the Indian subcontinent. She hopes to highlight the ways in which wine and different expressions of South Asian regional cuisine can enhance one another, sparking new conversations in the process.

11 replies on “How to Eat Delicious Homemade Pierogies”

I absolutely love pierogies! I grew up on the onion and cheese (and potato) ones, and every now and then get a serious hankering for some. I think the next time I go to the store, I just might get some, and pair them with some wild garlic, cracked black pepper, and maybe throw in a few asparagus spears to round it out.

Now I’m hungry! 🙂

Ha ha, will do. Right now though, I think I am going to eat another couple. It’s half five in the morning here, so this is a pretty weird time to eat pierogoes, but the photo made me hungry again.

Forget the lapse in exclamation marks. Did you really mutter to yourself a sentence ending in “etc”?! I have seldom been struck by such a clear case of punctuation and abbreviation-expressed malaise. Glad you’re over it.
The pierogies look good. You are turning into a real Canadian. Shall you make poutine next?

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