Every month, Paul gets to choose one recipe for me to review. If you’ve been following along for a while, you know his picks usually push me in a direction I probably wouldn’t have chosen on my own.
This month was no exception.
Paul’s family has Polish roots, and he wanted to celebrate that part of his heritage with homemade pierogis. To be completely honest, he would have been perfectly happy if I’d picked up a bag of frozen pierogis from the grocery store and called it a day.
But for the blog? I wanted to challenge myself.
I’d never made homemade dough before, and this felt like the perfect opportunity to finally give it a try.
Why I Chose This Recipe
Sometimes the best recipes aren’t the easiest ones. They’re the ones that teach you something new.
Making dough from scratch has always felt a little intimidating to me. It’s one of those kitchen skills that seems much harder than it probably is.
So when Paul suggested homemade pierogis, I decided it was time to stop saying, “Maybe someday,” and just go for it.
How It Was to Make
To my surprise, this recipe was much easier than I expected. The dough came together without much trouble, and while it rested, I used the time to prepare the mashed potato filling.
By planning it that way, everything flowed together really well, and I was able to complete the entire recipe in one afternoon without feeling rushed.
Rolling, filling, and sealing each pierogi took a little time, but it also became one of those recipes that felt relaxing once I got into a rhythm.
The Best Part
Honestly? The thing I’m most excited about isn’t even the finished pierogis. It’s the fact that I made homemade dough.
That may not seem like a big deal to experienced chefs, but for me, it felt like crossing something off my kitchen bucket list.
One of my goals with this blog has always been to encourage people to try recipes they might otherwise skip because they seem intimidating.
This recipe reminded me that sometimes we’re capable of more in the kitchen than we give ourselves credit for.
How They Tasted
The finished pierogis were soft, comforting, and exactly what I hoped they’d be.
They tasted homemade in the best possible way. Knowing I’d made the dough from scratch somehow made the meal even more satisfying.
Family Review
Paul: This recipe meant a little something extra because of his family’s Polish heritage. He loved the pierogis and really appreciated that I went the extra mile to make them completely from scratch.
Ben: He decided they weren’t for him. I think it was more about the texture than the flavor, which isn’t unusual for him.
Charlotte: She happily nibbled on one and seemed to approve.
If You Want to Make It a Full Meal
I chose to let the pierogis be the star of the show, but they would pair beautifully with:
- Kielbasa or smoked sausage
- Grilled bratwurst
- Roasted green beans
- Buttered peas
- A simple cucumber salad
- Roasted cabbage
- Sautéed onions and mushrooms (if your family enjoys mushrooms!)
- Applesauce for a sweet contrast
Any of these would turn the pierogis into a complete and satisfying dinner.
Final Thoughts
This month’s Paul’s Pick gave me more than just a delicious dinner. It gave me a little more confidence. Sometimes trying something outside your comfort zone reminds you that the things you’ve been avoiding aren’t always as difficult as you’ve imagined.
Will I stop buying frozen convenience foods? Absolutely not. But now I know that when I want to make homemade pierogis from scratch, I can. And that’s a pretty great feeling.
I have a feeling this won’t be the last time homemade dough makes an appearance in my kitchen.
Want to try to make these for yourself? You can find the original recipe here: https://bellyfull.net/homemade-pierogi-recipe/
Wondering what else Paul has picked in the past? You can find his list here: Paul’s Pick
