Oh my. I’m not sure I need a lot of words to describe how delicious these pierogi were. While at the huge Rochester Public Market, I stopped by Cherry’s European, a Polish and Ukrainian food counter that’s housed within the market.
I’d already bought a ton of fresh fruit, but the busy counter called to me. I’d visited the stand once before, on a previous visit, and knew I wanted some more.
Pierogi are made from fresh pasta, and are stuffed with a sweet or savory filling. Common savory fillings are potato, sauerkraut, and mushroom. Sweet ones are usually filled with fruit, like apricots, strawberries, or plums. Cheese pierogi straddle the line, with a slightly sweet farmer’s cheese bound with egg.
After being boiled, they’re typically browned in a pan with a little butter. Or a lot of butter.
Growing up in Chicago, with its huge Polish population, I’ve eaten a lot of the little dumplings. It’s just not something encountered often in Central Texas, so I jumped at the chance to grab a plate.
Cherry’s only sells potato pierogi, but that’s just fine by me. Give me fresh al dente pasta filled with savory mashed potatoes any day. Add a cluster of caramelized onions and dollop of sour cream, and I would like them every day.