You guys know Megan, right? I assume you do because she’s the super fun gal behind the food blog, Take a Megabite. We go on lady dates from time to time, always getting a brunch appetizer. In addition to being fun to eat with, she’s also incredibly talented, kind, funny and a really good friend. I’m very lucky to live near her! We wanted to collaborate on something special and we came up with homemade pierogi. We dared to dream our dreams and came up with our own savory and sweet fillings. Between the two of us, you have 4 pierogi filling ideas!
Megan brought pink wine+pink champagne+vegan sprankle blondies to my house, which got our #pierogipicnic started off right. There was a point when counting pierogi circles and champagne didn’t mix well, but it was so fun. We spent most of last Saturday with flour on our hands and faces, making 120 pierogi total. We froze a bunch for pierogi emergencies.
My savory pierogi filling was roasted scallion+sharp cheddar+bacon+potato and my sweet pierogi filling was strawberry-rhubarb jam+ricotta (!!!) The scallions, cheddar and bacon played so nicely together and the jam+ricotta pierogi taste just like blintzes.
Megan made blue cheese+sharp cheddar+bacon pierogi plus macerated strawberry+goat cheese. ALL THE CHEESE. Adding blue cheese is a total genius move and I told Megan that many times. At least 3 times per glass of pink wine. Her strawberry and goat cheese pierogi have a fresh and tangy flavor, perfect for spring.
We have a large Polish community in metro Detroit, so you can get some pretty great potato and cheese pierogi around here, but I have to say, our pierogi are my favorite. We boiled them for a few minutes and then popped them in a hot skillet so you get that crispy outside while the middle is soft and flavorful. They’re the perfect carb on carb treat. When the first batch was ready, we started dancing around the kitchen shocked by how good these were.
I was a little sad that my jam didn’t want to stay inside the pierogi while closing them up, but the hot pink jam spilling out made for pretty pictures and none of them popped open during cooking. These pierogi don’t need anything extra, but I couldn’t help myself and dipped the savory ones in sour cream and I drizzled the sweet ones with lemon glaze and dipped them in extra jam for all the wins.
The recipe for my sweet and savory pierogi is below and make sure to check out Megan’s pierogi on her blog!