It is difficult to begin tinkering without a strong point of reference. I have eaten pierogi in modern American restaurants and purchased frozen pierogi to cook at home. But I do not have an authentic experience to copy and build upon. I started with a sour cream based pierogi dough. The dough was extremely tender and doughy. It had a dumpling like quality that I wrapped around a horseradish cheese filling. I used our pot-sticker style cooking method. The top was soft and the bottom was crispy.
But really, the whole thing from was a nightmare. The dough was too tender and while it kept the filling in place it did not make for an enjoyable eating experience. And my "on the fly" horseradish cheese filling was a creamy disaster with too much heat and an overly fluid cheese.
Now that I have my own baseline, I have a point of reference to build upon.
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July 17, 2009
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