Serving: Pair with a side salad or sautéed vegetables for a complete meal.
Storage: Cooked pierogi can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in a skillet or boiling water.
Variations
Vegetarian Option: Replace chorizo with sautéed mushrooms or smoked paprika-seasoned tofu.
Cheese Lovers: Add extra ricotta or a touch of cheddar to the filling.
Sweet Version: Swap the potato filling for sweetened cream cheese and top with fruit preserves.
FAQ
Q: Can I make the dough ahead of time?
A: Yes, dough can be made the day before and refrigerated, covered with plastic wrap.
Q: Can I bake the pierogi instead of boiling?
A: Boiling ensures the soft, traditional texture, but you can pan-fry or bake boiled pierogi for extra crispiness.
Q: Can I freeze pierogi before cooking?
A: Yes, arrange uncooked pierogi on a tray, freeze, then transfer to a bag. Boil directly from frozen when ready.
