Every Christmas, we eat a big Polish dinner. This used to take place on Christmas Eve, but since Hubs and I are so busy on that day, we have moved the dinner to Christmas Day. I try to make a new filling each year, and this time I went with arugula and goat cheese. I’ve heard great things about these pierogies, and they didn’t disappoint. The pepperiness from the arugula blended well with the tangy goat cheese and sweetness from the onions.
adapted from The Veselka Cookbook
by Tom Birchard and Natalie Danford
These pierogies are best eaten fresh. The arugula loses its vibrancy and some of its flavor when reheated.
- Heat butter in a saute pan over medium heat. Add the onion and cook until lightly browned, about 10 minutes. Place onions in a large bowl. Mix in the arugula, goat cheese, and cream cheese. Stir until well combined. Season with salt and pepper.
- Make the pierogi dough according to the instructions. Cut out into rounds about 4” in diameter. Stuff rounds with about 2 Tbs of arugula filling. Lightly wet the edges of the rounds and pinch closed. Drop pierogies in boiling water and cook about 4-5 minutes. Drain and serve.