Pierogi Backstory
Pierogi have roots in both Ukraine and Poland and vary greatly among regions, with different doughs and fillings. This recipe comes from an area near the Polish city of Przemśl, once a part of western Ukraine.
Goat Cheese and Dill Pierogi
Reduce cream cheese to 4 oz. Stir 4 oz. herb-and-garlic goat cheese, 2 Tbsp. chopped fresh parsley, 2 tsp. chopped fresh dill, and ½ tsp. lemon zest into the mashed potato mixture.
Red Pepper and Herb Pierogi
Reduce cream cheese to 3 oz. and mash one 5.3-oz. pkg. semisoft cheese with garlic and fine herbs with potatoes. Stir ½ cup chopped roasted red bell peppers into mashed potato mixture.
To Make Ahead
Pierogi freeze beautifully, so it’s easy to assemble them ahead and cook them when you’re ready. To freeze the pierogi, prepare through step 5. Arrange on a parchment-lined baking sheet and freeze until firm, about 1 hour. Transfer to a freezer container or freezer bag. Label and freeze up to 3 months. Simmer as directed in step 6, increasing cooking time to 6 minutes or until pierogi float.
