German potato salad has diced bacon along with onion and potato slices (pre-boiled), and uses the bacon fat along with apple cider vinegar as the sauce. I found out by accident that it makes a great pierogie filling... Mr. Brienze isn't a fan, and after a party I had a ton of leftovers that I'd never be able to eat. So I took a potato masher to it, added a few handfuls of shredded cheddar, and voila! Pierogie filling.
I used to get homemade ones from a Polish friend of ours, but the recipe I use for the dough was actually on LJ: http://community.livejournal.com/food_porn/5141200.html I don't have a ton of patience for rolling out sticky dough, so I'm especially happy that this dough is really easy to work with. I cut out rounds with a highball glass, fill them, and press them closed in a gyoza press. I call them multicultural pierogies. =)
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branchandroot
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Date: 2009-08-28 09:35 pm (UTC)I used to get homemade ones from a Polish friend of ours, but the recipe I use for the dough was actually on LJ: http://community.livejournal.com/food_porn/5141200.html
I don't have a ton of patience for rolling out sticky dough, so I'm especially happy that this dough is really easy to work with. I cut out rounds with a highball glass, fill them, and press them closed in a gyoza press. I call them multicultural pierogies. =)