Home made Perogies
like babcia use to make, with a bit of a twist.
I just happen to be a first generation Canadian. My family is Polish and with that came alot of pierogi dinners. I took those delicious pockets of dough and filling for granted for many, MANY years.
Until one day babcia decided it was time for me to learn the family recipe. Being a bit of a foodie, I had to use local and high end ingredients and even Babcia approves! And that coming from someone with over 85 years of pierogi taste-testing experience means a lot to me.
Plus, there is nothing like cooking with your grandmother, no matter how much she complains ( anyone with a polish grandmother will understand) I know she's proud of me.
How to cook
All our pierogi are precooked. To cook take directly from frozen and cook either by putting them in boiling water (if you like them soft) or on a pan with some butter or bacon. Put them on low, thaw on either side then put the heat on high to give them that golden brown.
Varieties
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St. Albert’s Cheese and Potato
Traditional Russian Cheese and Potato
Pork & Sauerkraut
Pork & Garlic Scape
Beer-Braised Lamb Stew
Icelandic Lamb & St Albert’s Blue Cheese
Must Love Beet and Roasted Garlic
Sauerkraut and Mushroom
