Lunchbreak: Smakowski’s Sausage and Deli cheese pierogi and a preview of Taste of Pierogi

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Data pix.
Martin Tomasiewicz

Krzysztof Sobczynski

Taste of Pierogi
August 13-16
Toyota Park
7000 S. Harlem

For more information:

Smakowski's Sausage and Deli
1538 N. Rand Road

Cheese Pierogi

Cheese Filling

1 lb farmer cheese
1 egg, beaten
1 egg yolk
1/4 cup powdered sugar

Mix all together and chill.


2 cups flour
1 egg, plus
1 egg yolk
1/2 teaspoon salt
1 teaspoon melted butter, no exception
2 Tablespoons sour cream

Mix all the dough ingredients together. Knead into a pliable dough let the dough rest for about 10 minutes.  Cover with a WARM bowl then divide the dough into half, place 1 half back under the warm bowl with the other roll out on a floured surface roll it thin use a circle cutter. Place a spoonful of the cheese mixture to one side of dough moisten edges of circle with water before pressing firmly then drop them into boiling water for about 5 fives or until they float to top. Take out of water you can eat them like that or pan fry in butter but they taste the best fried with a side of sour cream or applesauce. They freeze well too.


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