Cilantro Pierogis For the Busy Chef

Hi everyone! Here’s a fresh take on pierogis that is easier than the dough filled ones with which we are familiar. If you can stir, you can make these so give it a try! It’s the perfect fusion of L.A. and Mid West cooking!

Cilantro Pierogis:
16. oz container whole milk ricotta cheese
3  eggs
one TBS melted butter
1/4 cup fresh, washed, minced cilantro
2 cups white flour


1)In a food processor, blend all the ingredients but the flour until smooth.

2)Add the flour and process until flour is fully incorporated

3)Remove the dough and put in the fridge for 20 minutes so it stiffens a little
4)Remove from fridge and spoon out TBS sized balls with a spoon and a butter knife (to get off the spoon) and drop into boiling water. Taste and continue to boil until they are cooked through, about 5-7 minutes total.  

5)Serve immediately and top with caramelized onions, sour cream or yogurt mixed with a few drops of hot sauce like sriracha and more minced cilantro


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