sour cherry pierogi

By Sophie Kalagas

11 July 2015

Dumplings, gyoza, pasties, samosas, empanadas – no matter where these doughy, food-filled pockets come from, there’s one thing they all have in common: they’re finger-lickin’ delicious.

Dumplings, gyoza, pasties, samosas, empanadas – no matter where these doughy, food-filled pockets come from, there’s one thing they all have in common: they’re finger-lickin’ delicious. And that includes Poland’s variation, pierogi. The sometimes-sweet, sometimes-savoury parcels are stuffed, boiled and best served with butter or cream. This particular recipe from Good Food Stories is filled with mounds of jammy sour cherry, then topped with the goopy juices left over in the bottom of the pot. Oh boy. No more time to chat, we’re off to get the pierogi party started.