February Updates

Hey Everyone! It has been so long since I’ve been on the blog! But that is kind of a good thing because I’ve been busy working on new stuff for Maria Pierogi. The past two months I focused pierogi sales. We had a successful Super Bowl sale and even worked at an event at the local brewery. I’m really excited about all the new things we are trying and want to keep the momentum going. I hope you enjoy and feel free to reach out with suggestions and comments. I love to hear from you.

The Logo

We finally have a Maria Pierogi logo! I’ve played around with a bunch of ideas over the past year. I love polish folk art flowers so I did A LOT of scrolling through Pinterest trying to find examples. When I finally came up with an image I liked I recreated it in a design program I use at work. I’m really happy with the final product and can’t wait to order stickers for packaging. Ordering tee shirts is a future goal of mine!

Super Bowl Sale

When I saw the Philadelphia Eagles and New England Patriots were going to be in the Super Bowl I HAD to have a pierogi sale. I’ve always wanted to create a lobster roll pierogi and a philly cheesesteak pierogi so it worked out perfectly. Last year for the Super Bowl I created fillings for the game and it was so much fun. I love creating comfort food fillings to add to the pierogi. The sale went really well. We got a lot of new customers and great feedback. 

Peekskill Brewery 

In the middle of our Super Bowl sale, the Peekskill Brewery reached out to us to join an event they were having for their mug club members. We gave out samples of our pierogi for the private event and sold out of the rest!  This was the first time we got to make pierogi for a large group of people. Normally we sell the pierogi frozen and give instructions on how to make them at home. I liked the in person interaction when serving them to customers. We had such a great time talking to their guests and I’m so grateful for the opportunity. Hoping there will be more events like this to come!

February Sale!

Since the Super Bowl Sale went so well, I decided to post a menus every month. I will try to make it seasonal and keep some classic flavors. I’m noticing that everyone orders potato but requests to add something to it. This month I added potato cheese and potato onion to the list since that is the most popular. Another favorite is the Buffalo Chicken Pierogi. If you’ve ever been to a DP Dough, this pierogi is similar to a buffer zone. 

That’s all I have for now. Have a great month! Our mascot, COCO says good bye too ūüôā

Traveling Pierogi – Las Vegas

Finally!! It’s about time I wrote this post about my pierogi findings in Las Vegas. It was a hell of a trip and almost took me the whole month to recover! I was there for a Bachelorette Party for one of my college friends. She had a tight itinerary filled with Backstreet Boys concert, Pool Parties, Night clubs, Thunder Down Under, and everything else Las Vegas has to offer 11 Bachelorettes.

In between all the activities I was able to sneak away with my friend Liz and Nicole to check out the Pierogi Cafe for lunch. I found the Pierogi Cafe on yelp before coming to Vegas and was impressed by their menus and reviews. What I didn’t realize is the cafe is in a Swapmeet! I had never been in a Swapmeet before so this was quite an experience. In was a mix between a flea market and vendors you see at a county fairs. 

The cafe was decorated with Polish wall art and photos of Poland. The staff was very sweet and helped us pick the pierogi to try. For savory pierogi, we tried the potato, spinach and feta, sauerkraut and mushroom, and potato jalape√Īo pepper. They topped off the pierogi with onion, bacon, and sour cream. All of them were so good. I can not pick a favorite savory but my overall favorite pierogi we tried was the strawberry filled pierogi. They were made with fresh strawberries and topped with whipped cream and red sugar. 

If you looking far an adventure and Polish food look for the Fantastic Indoor Swapmeat. It is south of the airport on Decatur Blvd.

Pierogi Cafe : 1717 Decatur Blvd. Las Vegas, NV 89102 : 702-934-3918




St. Patrick’s Day Leftovers – Irish Car Bomb Pierogi

I’ve been off my pierogi game the month of March but April is a new month and I am ready to get back into the groove. This Irish Car Bomb pierogi was inspired by a cup cake recipe I found on Pinterest and leftover liquor from St. Patrick’s Day. The pierogi is made from a Guinness dough, Irish whiskey ganache, and Baileys’ frosting. Sweet and boozy! 

I started by making the Guinness dough. This is similar to my basic pierogi dough but instead of water use Guinness. The dough is lighter then the basic dough and requires more flour when rolling and filling. If you let the dough raise over night it turns a caramel color and the Guinness aroma really comes through. 

Next I made the Irish whiskey ganache. It is made from heavy cream, chocolate chips, butter, and Jameson Irish Whisky. This needs 30 minutes to cool so keep that in mind.

The last recipe and what I think makes this pierogi is the Baileys’ Frosting. It is only 3 ingredients (butter, powder sugar, and Baileys’ Irish cream) and only take 10 minutes to make. I piped the frosting on each pierogi using a piping bag I got from IKEA. You can find these at any cooking store. 

After preparing the pierogis, I decorated with the frosting and added powdered chocolate to the top. 

Guinness Dough
2 cups all purpose flour
2 large eggs
1/3 cup Guiness
1 teaspoon salt
1. Add dry ingredients to a stand mixer.
2. Make a well in the dry ingredients and add the wet ingredients to the well.
3. Mix on medium-low with the batter attachment for 3 minutes.
4. Use the knead hook attachment for 3 minutes on medium speed.
5. Let dough sit for an hour
Irish Whiskey Ganache
1 cup chocolate chips
2/3 cup heavy cream
2 tablespoons butter
2 teaspoons Jameson Irish Whiskey
1. Add chocolate chips to a heat safe bowl.
2. Bring cream to a simmer in a small sauce pot on medium heat.
3. Poor cream over chocolate and let sit for 3 minutes.
4. Stir till chocolate and cream mixed and smooth.
5. Stir in butter ad whiskey till ingredients are mixed and smooth.
6. Let cool for 30 minutes before filling.
Baileys’ Frosting
1 cup butter
2 cup powder sugar
3 tablespoons Baileys’ Irish Cream
1. Mix butter in a stand mixer with the whisk attachment for 5 minutes on medium-low.
2. Add powdered sugar and mix on medium till sugar is incorporated to the butter.
3. Add Bailey’s Irish Cream and mis on medium-low for 3 minutes.

Saint Patrick’s Day Pierogi

Hello Friends!

This is the first time in two weeks that I’ve made pierogi and I have missed it so much! If you were wondering why I didn’t post any recipes in a few weeks it is because I was traveling to Florida for work and Las Vegas for a bachelorette party. During my travels I checked out the local polish restaurants to find the best pierogi in the area. Check out the best pierogi in Tampa Bay here. The best pierogi in Las Vegas will be posted soon. I am still trying to recover from that trip!

This week I am going to share my Saint Patrick themed pierogi! I made a green dough by adding blanched greens to the dough mix. For a fun look I used two doughs to make striped pierogi! Check out my tip for doing this below. The filling is a traditional Irish side called, colcannon. This is a mashed potato and kale filling that is usually used as a Saint Patrick’s Day dish in the United States. In Ireland, some families make this dish for Halloween. They place a plate outside their front door to feed ghosts and fairies who pass by!

To make the green dough start by blanching any leafy greens you have. Since my filling has kale I used that to dye my dough green. Spinach or collard greens will work as well. Add 2 cups of greens to a stock pot of boiling water for 3 minutes. Remove the greens and add them to a bowl of cold water. This will stop the greens from cooking. When they are cooled down, place them in a colander to drain. 

Next, blend the greens, 2 large eggs, and 1/3 cup of water in a blender. This will be the wet ingredient mix for the dough. Then, in a stand mixer, add 2 1/2 cups of flour, 1/2 teaspoon of salt, and the wet ingredient mix. Mix with the batter attachment for 3 minutes on speed 2. Then knead the dough with the dough hook for 5 minutes on speed 2. Let the dough rest for 1-2 hours. 

To make the filling, start by peeling 2 pounds of potatoes. Cut the potatoes into 1 inch pieces and add to a stock pot. Cover the potatoes with water and heat a medium heat till the water starts to boil. After the water boils, turn the heat down to simmer for 15 minutes or until the potatoes are fork tender. Drain the potatoes in a colander and set a side. In the same stock pot, melt 6 tablespoons of butter. Add 1/2 cup of green onions and simmer until aromatic, about 1 minute. Next, add a bunch of chopped kale to the pot. Cook until the kale turns bright green, 3-5 minutes. Remove the pot from heat and add the cooked potatoes and 1/2 cup of milk. Mash the ingredients and add salt, pepper, and more butter as needed for taste.

To put the pierogi together, roll out dough 1/4 inch thick with a pasta roller or rolling pin. Cut your circles using a pint glass or cookie cutter and add 1-2 tablespoons of your filling. Before filling your pierogi dough, always allow filling to cool to room temperature.  

For the striped dough: I used two different doughs. The green dough was my base then I used the basic pierogi dough for my stripes. First, I ran the green dough through my pasta rolling to make a sheet. Then I used the pasta cutter attachment to cut the basic dough into fettuccini noodles. Then I placed the noodles in rows on the green sheet of dough. 

When the noodles are secured on the sheet of dough I ran the sheet through the pasta rolling one more time and Voila! Striped dough it made! 

This dish goes best with sausages and caramelized onions. We get our sausage from the The Local Butcher at The Denver Central Market.


Saint Patrick's Day Pierogi
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For the Green Dough
  1. 2 cups leafy greens (kale, spinach, or collard), blanched
  2. 2 large eggs
  3. 2 1/2 cups of flour
  4. 1/2 teaspoon of salt
For the Colcannon Filling
  1. 2 pounds of potatoes, peeled and cut the potatoes into 1 inch pieces
  2. 6 tablespoons of butter
  3. 1/2 cup of green onions
  4. 1 bunch of chopped kale
  5. 1/2 cup of milk
  6. salt and pepper
For the Green Dough
  1. Blend the blanched greens, eggs, and 1/3 cup of water in a blender.
  2. In a stand mixer, add flour, 1/2 teaspoon of salt, and the blended wet ingredients.
  3. Mix with the batter attachment for 3 minutes on speed 2. Then knead the dough with the dough hook for 5 minutes on speed 2.
  4. Let the dough rest for 1-2 hours.
For the Colcannon Filling
  1. Add potatoes to a stockpot. Cover the potatoes with water and heat a medium heat till the water starts to boil. After the water boils, turn the heat down to simmer for 15 minutes or until the potatoes are fork tender.
  2. Drain the potatoes in a colander and set a side. In the same stock pot, melt 6 tablespoons of butter. Add green onions and simmer until aromatic, about 1 minute.
  3. Add chopped kale to the pot. Cook until the kale turns bright green, 3-5 minutes.
  4. Remove the pot from heat and add the cooked potatoes and milk.
  5. Mash the ingredients and add salt, pepper, and more butter as needed for taste.
Maria Pierogi http://mariapierogi.com/

Traveling Pierogi – Tampa Bay

Happy Monday!

Jesse and I traveled this weekend so I was not able to make pierogi on Sunday like I usually do. We were in Florida for work and decided to stay the weekend to spend time with Jesse’s Mom and family. Disappointed that I would miss my Sunday pierogi fix, I checked yelp for Polish restaurants in the area. A few places popped up but the one that interested me the most was the Pierogi Grill and Euro Market in Clearwater, Florida. They had good reviews and pictures on yelp so we decided to have lunch there on our way to the Tampa airport. 

As we pulled into the parking lot we were surprised to see that the restaurant had an Egyptian themed decor. At first we thought the owner bought the restaurant like this and never redecorated but we were wrong. The owner’s intention was for it to be Egyptian themed, serving Egyptian food. In fact, he owned 4 Egyptian restaurants in Poland.  Thankfully, a Pole serving Egyptian food in Florida didn’t take and he went back to his Polish roots, and the pierogi was a hit with the locals. Now they even have a ‘Pierogi’ Police car parked in front!

Inside the floors were carved with hieroglyphics, the walls looked like an Egyptian pyramid, and a life size statue of a pharaoh was near the bathrooms. In the back of the restaurant, there is a small euro market. They sell European candies and pantry items as well as deli meats and pastries. A few of my favorite items I was surprised they sold were poppy seed roll, paczki (polish donut), and chrusciki (also known as polish angel wings). 

The menu was filled with all my Polish favorites, plus a lot I’ve never tried before. They had traditional savory filled pierogi and fruit filled pierogi. We tried potato & farmers cheese, potato & cheddar cheese, and cabbage. The potato & farms cheese were the best of the ones we tried.

We also tried their potato pancakes. They were amazing! Just as good as a NEPA church bazaar. 

I highly recommend checking out this restaurant if you are in the Tampa Bay area. They are located in Clearwater at 1535 Gulf to Bay Blvd, Clearwater, FL 33755. If you go on your birthday, they offer a free pierogi dinner!

I am so proud when I can find a place far from home that serves the same food I grew up on. Everywhere you go has Italian, Mexican, and Asian food. How cliche! What about Polish food? Give it a chance and I guarantee you will fall in love.

I hope you enjoyed my pierogi adventures. Stay toned next week for my write up on the pierogi scene in Las Vegas!


How to make farmer’s cheese

Happy Sunday!

I’ve shared a lot of unique recipes for pierogi fillings recently. It has been fun but I want to share some traditional fillings as well. Besides potato pierogi, cheese filled pierogi are very popular. Most cheese filled pierogi are made with farmer’s cheese. Back home in Pennsylvania, it is easy to find farmer’s cheese in most grocery stores. I use to buy it from Wegman’s. 

I’ve had a hard time finding farmer’s cheese in Denver. The local cheese shops gave me recommendations for similar cheeses but it does not taste like home.  So if I can’t buy it I might as well make it. I did my research and it turns out farmer’s cheese is really easy to make. It only contains two ingredients, milk and vinegar. 

To start gather the ingredients and equipment. You will need a half gallon of whole milk, white or apple cider vinegar, 4 quart pot, measuring cup, colander, and cheese cloth. Having a candy thermometer helps as well but is not necessary. I bought my cheese cloth and candy thermometer from Sur La Table. They were reasonably priced and I actually use the cheese cloth a lot.

Add the half gallon milk to 4 quart pot and cook on medium heat. Stir the milk frequently. I did not do this the first time and the milk burnt the bottom of my pot. Cook until the milk becomes frothy. This will take 30-45 minutes. If you have a thermometer, cook till the milk reaches 190¬į F then remove from heat. 

Add 1/4 cup of vinegar to the milk and stir for 1 minute. You will see the cheese curds start to separate. Let sit for 15 minutes. 

Next, line a colander with cheese cloth over the sink. Using a measuring cup, add the curds to the cheese cloth. Let drain till you can not squeeze anymore liquid from the cheese cloth. The last time I tried this I let it drain for a half hour. 

If you are going to us this for filling you can add the cheese to a container and crumble the cheese with yours hands. Add a little salt and it is ready to go into the pierogi. If you want to serve it alone or on a cheese plate, place the cheese in the cheese cloth on a plate and rest something heavy on it for 10 minutes. I used a cast iron bowl. This will give the cheese a wheel shape and drain more water from the cloth. 

That is all there is so it! I never thought I would be able to make cheese but it was so easy! 

Farmer's Cheese
Yields 2
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Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
  1. 1 half gallon whole milk
  2. 1/4 cup vinegar (white or apple cider)
  1. Cook milk in a 4 quart pot on medium heat till it starts to froth. This will take 30-45 minutes or until the milk reaches 190 degrees.
  2. Remove from heat and add vinegar. Stir for one minute. The cheese curds with start to separate. Let sit for 15 minutes.
  3. Line a colander with a cheese cloth over a sink. Add the cheese curds to the cheese cloth and let them drain. Drain cheese until there is no liquid left in the cheese cloth.
  4. Transfer cheese to a container and crumble with hands. Add some salt and the cheese is ready to stuff into a pierogi.
Maria Pierogi http://mariapierogi.com/

Strawberry and Chocolate Stuffed French Toast Pierogi

Hello Valentines!

I’m early! I actually got this posted before Valentine’s Day! This week’s recipe is so yummy and I am so excited to share it!¬†They are perfect for Valentine’s Day breakfast in bed or a sweet dish to serve with weekend brunch.

Strawberry and Chocolate Stuffed French Toast Pierogi

Basic Pierogi Dough

2 cups fresh strawberries, diced

1 cup chocolate chips

1 large egg

2 tablespoons coconut milk (or any milk you have available)

Drop of vanilla extract

Pinch of salt

2 tablespoons butter or oil for frying

2 tablespoons brown sugar

1/4 teaspoon cinnamon

First, mix diced strawberries and chocolate chips in a small bowl and set aside till ready to fill pierogi. Then, roll out the dough using a rolling pin or pasta roller. Try to get the dough 1/4″ thick. Next, use a heart cookie cutter (I bought mine at Williams Sonoma) to cut hearts out of the dough and set aside on wax paper or a floured surface.

Place 1-1 1/2 tablespoons of the strawberry and chocolate mix in the center of one of the hearts. Place a second heart on top of the mixture and seal the two dough hearts together with your fingers. To make clean edges, use a fork to press the pierogi shut around the seal.

In a large pot, add water till 3/4 of the pot is full and bring to a boil. Boil pierogi till they start to float, about 3-5 minutes. When the pierogi are done boiling, place on a kitchen towel to remove excess water.

While the pierogi are drying, whisk the egg, milk, vanilla, and salt to a small bowl and set aside. In a medium frying pan on medium heat, melt butter or frying oil. Dip the pierogi into the egg mixture then add to the frying pan. Fry on each side 1-2 minutes or until they turn brown.  Set aside on a serving plate and sprinkle with cinnamon and brown sugar.

I think I say this every week but these are my favorite! I hope you enjoy and end up making them for your special someone.




Game Day Snack Ideas

Hello friends!

I had totally different plan for recipes this week then realized it was Super Bowl weekend! I feel so bad for posting this late. I am still trying to figure out my schedule for preparing the recipes, photos, and writing. Thank you for your patience!

Now on to what you came here for, the pierogi! I created 3 recipes for tonight’s game. First is a Loaded Baked Potato Pierogi. This was created from my easy potato pierogi filling with sour cream, bacon bites, and scallions on top.¬†

I think melted cheddar cheese would be great on this as well. I will definitely try that next time!

The second recipe is a Breaded Cheese Pierogi with pizza dipping sauce. This recipe was inspired by a sub shop I use to work at in college. They had every and anything you can image to through in the deep fryer! My favorite was the breaded ravioli. This is the same idea but with a pierogi.

Cheese Filling

1 container ricotta cheese

1 bag of shredded mozzarella

Fill each pierogi with 1 tablespoon of ricotta cheese and 1 tablespoon shredded mozzarella. This should make 2-3 dozen depending how big you make the pierogi.

Pierogi Breading

2 large eggs

3/4 cup panko bread crumbs

1/2 cup grated parmesan cheese

1 1/2 teaspoon italian seasoning

1/2 teaspoon garlic powder

1 jar of pizza sauce

  1. Preheat oven at 425 F.
  2. Beat 2 large eggs in a shallow bowl.
  3. Mix dry ingredients in a separate bowl.
  4. Dip pierogi in eggs then coat with bread crumb mixture.
  5. Place pierogi on parchment paper and bake for 15-20 minutes or until golden.
  6. Heat pizza sauce in a medium sauce pan and set a side for dipping.

The third recipe is a Buffalo Chicken Filling. I made a homemade buffalo sauce I found on Cassy Joy’s Fed and Fit blog but if you have a favorite buffalo sauce you’d rather use, go for it.

Buffalo Chicken Filling

2 tablespoons unsalted butter

2 pounds boneless skinless chicken breasts

Salt and pepper

1/2 cup buffalo sauce

  1. In a medium pan that has a cover, heat over medium heat and add butter.
  2. Season each side of the chicken breasts with 1/2 teaspoon of salt and pepper.
  3. When butter is melted, add chicken to the pan and cook on till they start to brown. ( about 4 minutes on each side)
  4. Add water to cover the chicken then add lid to pan.
  5. Let chicken simmer for 20-30 minutes or till it is easy to pull chicken apart.
  6. Place chicken in a large bowl and shred with two forks. If you have a food processor, use that to ground up the meat. These smaller pieces with be easier to add to the pierogi dough.
  7. Add buffalo sauce and mix. Set aside till cools to room temperature before filling.

Optional toppings are blue cheese, ranch, bacon, celery, and whatever else you like to add to your buffalo chicken.

I hope you enjoyed the super bowl and liked the outcome of the game. If you hated the game at least there was Gaga!


Happy Sunday!

Chocolate Pierogi Dough Filled with Blueberry and Lemon Curd

Hi there!

I had so much fun last week creating the chocolate chip cookie dough pierogi that I decided to try another dessert pierogi for this week. I will start off by sharing my recipe for chocolate dough. Yes, you heard me, chocolate dough! And it is just as easy as making basic pierogi dough! Then I will share my recipe for blueberry filling and lemon curd. There are so many fillings I have on my item board to pair with chocolate but this one worked out best because blueberries were on sale this week.

Chocolate Pierogi Dough

2 1/2 cup all purpose flour

1/3 cup cocoa poder

3 eggs

1/2-1/3 cup filter water

  1. Add the all-purpose flour and cocoa powder to a large mixing bowl or stand mixer. Mix till cocoa powder is well incorporated with the flour. Then make a well in the center of the flour with your hand. Add your eggs and water to the well. Use two butter knives to slice open the egg yolks and incorporate into the liquid.
  2. Use a fork to mix the liquid into the flour working from the center towards the edges of the bowl. If you are using a stand mixer, mix on level 2 for 3-5 minutes.
  3. When all the liquid is incorporated into the flour and forms a solid ball it is ready to start kneading. Place the dough on a clean surface, to prevent it from sticking to your counter, just sprinkle some flour! Knead the dough for 5-10 minutes. If you are using a stand mixer, use the dough hook and knead the dough for 3-5 minutes on level 3.
  4. When you are done kneading, place the dough in a large bowl and cover with a warm moist towel. Let it rest for 1 hour. After the time has past, check the dough by pushing your finger in it or stretching it. If the dough quickly springs back it is not ready and you should let it rest longer. For more on making dough or filling dough, refer back to my Basic Pierogi Dough and Easy Potato Filling post.

Lemon Curd

1/2 cup lemon juice

2 tsp. lemon zest

1/2 cup sugar

3 eggs

6 tbsp. unsalted butter, cup into slices

  1. Add lemon juice, lemon zest, sugar and eggs to a heavy saucepan and whisk ingredients.
  2. Stir in butter and cook on low heat. Whisk frequently until the curd starts to thicken. Do not boil or the eggs will cook.
  3. When the first bubble appears on the surface, remove from heat immediately.
  4. Transfer lemon curd to a covers bowl and chill for one hour.

BlueBerry Filling

4 cups of fresh blueberries

1/2 cup maple syrup

1/4 cup water

3 tbsp. corn starch

  1. Add blueberries and maple syrup to a heavy saucepan on medium heat.
  2. In a small mixing bowl, mix water and corn starch. Pour mixture into the blueberries.
  3. Cook the blueberries unit they boil. Stir on low till the corn starch turns clear.
  4. Remove from heat and chill till ready for filling the pierogis.

Fill the pierogi with 1 teaspoon of lemon curd and 1 tablespoon of blueberry filling and close the pierogi with a fork or pierogi press. Boil pierogis and serve boiled or fried. I topped mine off with some fresh blueberries, the fillings, and powdered sugar.

As you can see I am having fun trying out new settings on my iPhone 7 for photos. I’m learn new techniques every week!

I hope you enjoy the post and please leave a comment if you have suggestions for new recipes.


Have a great week!

Chocolate Chip Cookie Dough Pierogi

Over the holidays I was so inspired by everyone posting photos of their homemade Christmas cookies and holiday bake-offs that it got me thinking, “Can I make a cookie pierogi?”. I’ve tried dessert pierogis before but they were only filled with fruit. The thought of combining a dessert baked good with a pierogi seemed crazy but I was up for the challenge. I tried a few different cookie recipes and found that the classic chocolate chip cookie dough tastes best in a pierogi. The runner up was an Oreo filling recipe¬†I found for making truffles. The Oreo pierogis remind me of the deep fried Oreos I use to get every year at the Bloomsburg Fair back in Pennsylvania.

Chocolate Chip Cookie Dough Filling – (2 dozen pierogi)

1 stick unsalted butter (room temperature)

1/4 cup granulated sugar

1/2 cup packed light brown sugar

2 tbsp milk

1/2 tsp vanilla

1 1/4 cup all purpose flour

1/2 tsp salt

1/2 cup mini chocolate chips

  1. In a large bowl (or stand mixer), beat butter and sugars until light and fluffy.
  2. Mix in milk and vanilla then add flour and salt and mix on low until combined.
  3. Stir in chocolate chips. Cover with plastic wrap and chill dough in refrigerator for about 30 minutes.
  4. Fill pierogi dough with 1-2 tablespoons of cookie dough filling. For instructions on making the¬†pierogi dough, see my pervious “Basic Pierogi Dough“.
  5. Submerge¬†pierogis in boiling water. Remove the pierogis when they start to float. For instructions for cooking pierogis, see my pervious post “Easy Potato Filling“. This post will help for preparing any pierogi, regardless what filling it used.

Fried Oreo Filling

1 15-oz package Oreo cookies

1 8-oz package cream cheese, softened

  1. Using a food processor, pulse Oreos till they a finely crushed. If you do not have a food processor you can do this by putting the Oreo cookies in a zip lock bag and crush with a rolling pin.
  2. Mix in cream cheese till it is fulling combined with the crushed Oreos.
  3. Cover with plastic wrap and chill in refrigerator for about 30 minutes.
  4. Fill pierogi dough with 1-2 tablespoons of filling. For instructions on making the¬†pierogi dough, see my pervious “Basic Pierogi Dough“.
  5. Submerge¬†pierogis in boiling water. Remove the pierogis when they start to float. For instructions for cooking pierogis, see my pervious post “Easy Potato Filling“. This post will help for preparing any pierogi, regardless what filling it used.

I suggest serving your dessert pierogis with ice cream. Jesse and I picked up some ice cream for the High Point Creamery in the Denver Central Market. I chose cookies and cream and chocolate coconut.

I hope you enjoyed my dessert experiment. There are many more to come!