There is something so satisfying about making a new dish from scratch and everyone loving it. I especially love making pastry and trying something new. I’ve made perogi before with puff pastry but this was something different and so perfect for a Sunday night dinner after a busy afternoon starting our vegetable garden (finally!). Oh and in the interest of full disclosure I had 4 1/2 and not the 2 pictured here. They are that good.
Somehow I found a picture on instagram of a delicious dinner plate that had Wareniki, I found a recipe here, added it to my meal plan and stocked up on all the ingredients. And this is such a great recipe because I followed it and they turned out beautifully. You can’t always guarantee that with recipes and especially if pastry is involved but this one was a winner. And on Facebook some of you were telling me the different combinations you have at your house.
So what are they? Well basically a dumpling that you boil and serve with a sour cream sauce. We chose the mince, potato and sauerkraut filling and served ours with some salad leaves, hot corn and sauerkraut.
And my top tip if you are going to give them a whirl is to make them in the early afternoon, pop them in the fridge and then cook them up at dinner time. It takes much less preparation when it comes to dinner time which is always a crazy time in my house.
Have you had them before?