Last year, I posted a recipe for salmon, squash, and leek pierogies. Here is a more traditional version, with a twist!
-4 small potatoes
-1/2 cup shredded mild cheese (such as gouda)
-about a 2 inch/5 cm piece of leek
-1 small onion
-1 tbsp dried tarragon
-salt and pepper to taste
Make pierogie dough and set aside. Cook potatoes thoroughly with skins on (you can remove them, but I leave them on because they’re nutritious and have a lot of fibre) and mash when they’re cooked. Chop and sauté onion and leek. mix all ingredients together and fill into pierogie dough. If you need help on how to roll the dough and fill it, see my other recipe for pierogies.