By Nicole Brisson

Executive chef carnevino

Post_Image_Holidaze Pierogi_12_23_2014_1-2


When I was a child my mom celebrated our ethnic traditions. When each Christmas Eve came around, we would wait until after dark or when the first star had shown and then my mom would begin preparing a traditional Ukranian, Czech and Polish meal, which we enjoyed after we returned from midnight mass. Following the meal, we each were allowed to open one gift each before we went to bed.


Mom’s feast usually involved homemade pierogies, babka, galumki (cabbage rolls) and kielbasa.  The following morning we would make sandwiches with the leftover kielbasa, babka, fresh horseradish and mustard. The dish I think of the most during the holidays is the homemade pierogies. Traditional pierogi fillings include potato or cheese. The last filling is my own I’ve adapted from my Italian cooking experience obtained over the years. It includes guanciale, cabbage, ricotta, garlic and onions.



Yields 30 to 40 pierogies

For the pierogi dough

4 ½ cups flour

2 teaspoons salt

2 tablespoons butter, melted

2 cups sour cream

2 whole eggs


For the potato filling

Leftover mashed potato

Chopped dill

Salt and freshly cracked black pepper

1 egg


For the cheese filling

Farmer’s Cheese

Salt and freshly cracked black pepper

1 egg


For the cabbage filling

Guanciale, finely diced

Cabbage, thinly sliced

1 white onion, thinly sliced

Garlic, finely sliced





To make the pierogi dough

In a large bowl, stir together the flour and salt. In a separate bowl, whisk the butter, sour cream, eggs and egg yolk.


Stir the wet ingredients into the flour until well-blended. Cover the dough with a towel and let stand for 15 to 20 minutes.


Roll out thin and cut out desired size rounds. Put a teaspoon of filling on one side of the fold and crimp.


Lay out finished pierogis on a floured sheet pan and freeze.


For the cabbage filling

Render out guanciale, sauté garlic and onion until sweated out. Add cabbage and cook until soft. Cool and fold into ricotta and season with salt and pepper.


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