A weekend dumpling project: six potato-cheddar pierogi dinners and three cabbage-noodle lunches for two. Eighteen main-course portions from three cooking batches, with cooked pierogi frozen for later.
Central and Eastern European wide egg noodles tossed with buttery green cabbage, yellow onion, salt, and black pepper. Simple, hearty, and suitable for vegetarian lunch or dinner.
Boiled Polish-style dumplings filled with Yukon Gold potatoes, sharp cheddar cheese, and savory yellow onion. Finished with unsalted butter, they are a vegetarian comfort-food classic.
Per serving
Price unavailable
servings (1–32)
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