Pierogi Fest 2012!!!!!!!!

Where do I begin?!?!?! My friend/mom's co-worker DB had this brilliant idea to have a pierogi party. She has a family recipe from her husband's grandma...which I am now also in possession of MUWAHAHAHAHAHA insert evil pierogi loving laugh here). This was a very labor intensive process. There was supposed to be enough doe to make 150, but we made ours a little thick..trial by fire. Honestly the best pierogis I have ever eaten. If you have the time, homemade is the way to go. 

DB made the traditional potato and onion filling and my mom made both prune and a sweet cheese filling. All three were wonderful and fab. 

Helpful hints if you were to have your own pierogi fest that we learned the hard way:

1- Bring plenty of friends who are willing to do work.

2- Make stations!! such as dough rolling, dough cutting, filling, crimping, boiling, and if desired a   

frying station. It makes a difference!!

3- If you think the dough is thin enough, best to go a little thinner...that is why we had no where near 150.

 Rick-ford the supervisor...he got a little inappropriate later that evening.

 Filled with potato filling

 The filler- adding the potato filling

 The roller who took over after me

 Potato filling

 Below the cheese and prune filling

 

 

 Boiling them

 Cooling bath

But seriously....BEST. PIEROGIS. EVER!!!!

QOTP-

What fillings would you put into your pierogi??? / How do you spell pierogi because apparently there are tons of ways to spell pierogi.

Next post-
Tonight I will be attending a Cinco De Mayo fiesta/ 18th B-day party for my friend's younger brother (kinda my friend too). MY Mexican and I made Horchata to add rum to to make Rum Chata. We already made the horchata, not to shabby for a white girl if you ask me.

Happy eating,

Ashley Klakoski