If there's one thing more comforting than carbs, it's carbs stuffed with carbs. And if that weren't comforting enough, you top it off with sour cream. Pierogies do for your soul what chicken soup claims to do.
Perhaps it's because each pierogi is made by hand with care. If you gather a small group of friends to make them together, the whole experience, from creation to consumption, is special.
Our Ukrainian friend Kristy guided a small group of us through her family recipe, with a filling of goat cheese, potatoes and farmer's cheese. It's heaven. But you can get inventive with fillings. My husband had made sloppy joes from scratch, and I smashed them with baked potatoes for a hearty, meaty filling. We spent hours laughing, storytelling and eating our way through a ridiculous amount of food.
Here are some ways to make it, as my friends say, "a whole vibe":
- This is a rainy day activity. If it's warm and sunny out, especially in winter months, soak it up while you can. Pierogi-making is for when you want to avoid blustery weather and hunker down in comfort.
- If you're going to make pierogies, do it in bulk. It's such a labor-intensive recipe, it's best to roll up your sleeves, hit your stride and make them en masse. They freeze beautifully.
- Invite three to four friends so it's intimate, but still a little factory-like, so you can belt out the goods. Play music in the background, light candles, and serve a wintry cocktail. Since you will undoubtedly be snacking on pierogies all day, put out a spread out with different types of food, like crudite and hummus and a charcuterie board.
- Make sure you are fully-stocked with rollings pins, trays, a stock pot and a comfortable outfit that you don't mind having covered in flour.
There's something therapeutic about working with your hands. Therapy has never been so delicious.