Making homemade pierogi sounds complicated, but these traditional Polish dumplings come together in a snap with a bit of practice. First, prepare a filling of bright green spinach, starchy potatoes and creamy goat cheese. Then, turn your attention to the dough, mixing together flour, milk and eggs and kneading well. Fill the half-moon pockets with your vegetarian filling and then pan-fry in butter and serve these delicious bites with a side of sour cream. Bonus: extra uncooked pierogi are perfect to freeze for an upcoming Meatless Monday – or any night comfort food calls. Get the recipe for the dough here and the filling here.
-photo by Greg Rannells
This article appears in Guide to Beer 2015.