Pierogi Love: New Takes on an Old-World Comfort Food

Product Description This tasty tribute to the pierogi takes a familiar wrapping and stuffs it with a host of unconventional, innovative, and decidedly non-traditional fillings. With 60 sweet and savory recipes that include everything from the classic Polish cheddar and potato offerings to American-inspired Reuben pierogies and fried apple pie-rogies to worldly fillings like falafel and Nutella, there's a pierogi for every party and every palate! Each recipe comes with a charming story from Barber's extensive explorations in pierogi flavors. CASEY BARBER is a freelance food writer, photographer, and editor of the critically acclaimed website Good. Food. Stories. Her work has appeared in numerous national publications including Gourmet Live, ReadyMade, Today.com, The Kitchn, and DRAFT. Casey is also the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats (Ulysses Press, 2013) and the co-writer of Inspired Bites: Unexpected Ideas for Entertaining from Pinch Food Design (Stewart, Tabori & Chang, 2014). Review "What I adore about Pierogi Love is that it does for pierogies what my blog has done for cupcakes – it pushes the boundaries of pierogies. The book begins by sharing a basic savory and a basic sweet pierogi dough and detailing assembly, cooking, and storage procedures. Then, it moves on to the fillings. This is where the book gets fun! " (Stefani Pollack Cupcake Project 2015-07-27) "I must say these pierogies are a great option to have available at your holiday festivities." (Kristina Gill Design Sponge 2015-07-03) "What we loved: The overall creativity and variety that Pierogi Love delivers to dumpling lovers. Greek Lamb, Santa Fe-rogies, Maple Breakfast Sausage, and even Cheesy Pretzel Pierogies. We could have a different pierogi every week for over a year! There are no shortages of sweet variations either. We are eager to try Sour Cherry, Nutella with Bananas Foster Sauce, Fried Apple Pie-rogies, and Pineapple-Coconut Pierogies. We are excited when a cookbook brings us wonderful choices and unusual twists on classic recipes." (Jenny Hartin Tastebook 2015-07-13) About the Author CASEY BARBER is a freelance food writer and photographer, editor of the online magazine Good. Food. Stories., and the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats. Though she'll always be a Pittsburgher at heart, Casey lives in New Jersey with her husband, two cats, and a freezer full of kielbasa, sour cherries... and pierogies. Excerpt. © Reprinted by permission. All rights reserved. BASIC PIEROGI DOUGH―SAVORY AND SWEET Makes enough dough for 24 THIS RECIPE IS THE TEMPLATE for every pierogi you’ll make in this book, and it’s a wonderfully forgiving dough for beginning bakers. There’s no finicky yeast to deal with and thus no rising time, just a brief resting period so the flour can become supple and smooth. If you don’t measure your ingredients by weight, it’s important to use the spoon-and-sweep method instead of dipping a measuring cup directly into the flour. When you scoop with a measuring cup, the flour is compacted into the cup, adding up to 1 extra ounce of weight (1 ⁄ 4 cup of volume) to each cupful. That translates to too much flour in the dough and tough, chewy pierogies. So either grab a kitchen scale and make life easier, or lightly fluff the flour with a spoon, then use the spoon to fill the measuring cup, leveling excess flour off with a knife. 2 large eggs 1 ⁄ 2 cup (4 ounces, 113 grams) sour cream or plain Greek yogurt (full-fat, reduced-fat, or nonfat) 3 tablespoons (1 1 ⁄ 2 ounces, 43 grams) unsalted butter, melted and slightly cooled For savory pierogies: 1 teaspoon kosher salt For sweet pierogies: 1 tablespoon sugar and 1 ⁄ 4 teaspoon kosher salt 2 cups (8 1 ⁄ 2 ounces, 240 grams) unbleached all-purpose flour 1 tablespoon water Whisk 1 egg, sour cream or yogurt, butter, and salt (fo