The Clever Cookstr talks everything pierogi with Casey Barber, the editor of the online magazine Good Food Stories, the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats, the illustrator of A is for Absinthe, and now, the author of the cookbook Pierogi Love: New Takes on an Old-World Comfort Food.
They say that every culture has its dumpling, and pierogi is a proud member of that tradition. People tend to think making pierogies from scratch is difficult—but in her new book Pierogi Love, Casey Barber demystifies the art.
Today on the Clever Cookstr, Casey talks about her love of food and food stories, and shares her top lessons for pierogi-making.
Pierogies aren't just meat and potatoes. The dough is a blank canvas, ready to be filled with flavor combinations far from the old standards. Try Greek lamb pierogies with tzatziki, crab rangoon pierogies with sweet and sour sauce, or falafel pierogies!
The idea of a sweet pierogi is also traditional. Often they use farmer's cheese, sweetened with a bit of sugar. Some of Casey's sweet pierogi recipes include pumpkin pierogies with bourbon maple butter, pineapple-coconut pierogies, and s'mores pierogies.
Pierogies are easy to make, and a great starter recipe for people afraid of working with dough! If you can mix together pancake batter, you can make pierogi dough. And you can always use leftover fillings in omelets, sandwiches, or tossed with noodles.
Use a cookie cutter, a jar, or a juice glass to make your pierogi rounds. Pierogies should be small enough to eat in one or two bites.
Serve pierogies as a finger food at parties! They're great to eat one-handed. It's fun to put out a buffet of various pierogi flavors with toothpicks and let people go to town.
Tune in to hear more about pierogies, as well as Casey's food stories!
Check out this week's bonus recipe: Reuben Pierogies With Thousand Island Dressing.
Images courtesy of Pierogi Love by Casey Barber, copyright © 2015. Published by Gibbs Smith.