I am so excited for Thanksgiving this week! I’m looking forward to spending the week with family & friends, and heading to Western New York to spend the holiday with Aly’s family.
Remembering the holiday season, it seems we all find ourselves wondering how we can help those in need. With holidays centered around food, I look for ways to giveback at the kitchen table. This year, I am hosting a virtual “friendsgiving” with Feed the Need, and if you’re looking for a way to give back, join me by donating any dollar amount here. By giving $10, you’re providing food to 90 people across America through FEED’s domestic giving partner, Feeding America. If you cannot donate, feel free to create your own virtual dinner, and share it with friends and family!
This year I am thankful for these Pierogies, bringing friends and family to the table, and for the family behind Sartori Cheese, making this project come to life. I hope these Cleveland Staple Dumplings make it to your table this year! Enjoy!
3.5 cups All Purpose Flour
2 tablespoons sour cream
1 cup milk
1.5 cups shredded chicken breast
1.5 cups pureed cooked squash, homemade, or frozen
1 cup shredded Sartori Montamore Cheese
1/3 cup freshly chopped parsley
2 cloves garlic, finely diced or minced
salt & pepper to taste
1. Combine all ingredients for dough, and mix with spatula, or hands, forming a dough ball, and let dough sit for 10 minutes.
2. Combine all ingredients for filling. Grab a rolling pin, a cookie sheet sprinkled with flour, a cookie sheet covered with oil of your choice, and a pot of salted boiling water.
3. Divide dough into 24-30 small pieces, I use a knife, cutting it in half, and in half again, etc, until you have 24-30 dough balls, ready to roll flat and fill.
4. Roll each piece flat on a floured surface, fill with 1-2 teaspoons filling, brush edges with water, and fold dough over, in half, pressing the edges flat against each other, sealing the pierogi. transfer pierogi to the cookie sheet covered in flour, to keep them from sticking.
5. Once all dumplings are made, boil them in batches until they float to the top, 5-8 minutes. Once they float, transfer the boiled pierogi to the sheet pan covered with oil, again, to keep them from sticking to anything. From here, you can sauté them, bake them, or freeze them for future cooking. I froze half the batch for thanksgiving!
6. I prefer to bake mine at 425 for 20-25 minutes, flipping half way through, letting each side get crispy.
7. Serve with sour cream and fresh herbs.
As always, if you recreate this recipe, be sure to tag me on Instagram, @thatswhatsheeats with the hashtag #thatswhatsheeats, so I can be sure to see your food!
Thanks for hanging out!