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I am trying pierogis this week in honor of the Steelers because Pittsburgh is home to a fairly large Polish population. Yesterday I tried frozen pierogis from Mrs. T's, and they were okay, but seemed a little heavy on the dough and a little light on the mashed potato and cheese filling.
Today, I give you pierogis from Warszawa, an authentic Polish restaurant in Santa Monica, CA. Warszawa offers pierogis made with several different kinds of filling: potatoes with cheese and onions, wild mushroom and sauerkraut, braised beef with vegetables, and a chicken pierogi that is served in a sorrel sauce. "Bring them all," I cried. "I must research!"
Warszawa's handmade pierogis were delicious. The chicken pierogis were boiled and covered with a creamy sorrel sauce. The three others were deep-fried. All of them had a much finer, thinner dough, which I preferred to Mrs. T's frozen ones. The filling was generous, but not overly so, and were all delicious except the chicken, which just tasted a bit dry. Of course, that's what the sour cream is for.
Next up: Sarah makes pierogis in her own kitchen
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2-02-2006 @11:50PM heidi said... I Love Warszawa!! Although my pierogis weren't deep fried when I last went (i had mushroom and cabbage i think), deep fried is still a great way to have them. Cant wait to see the homemade version!
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2-03-2006 @8:27AM Judy said... Wild Mushroom & Kraut! :::dies:::
The last time I had those here in Pittsburgh, they were made by a church studda bubba* and were more than awesome. I have only had 'deep fried' pirogies at local bars. They were Mrs T's or Mrs T-like. I prefer the traditional pan fried.
*old lady grandmother type
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