My son has been on a meat-filling-cooked-in-dough kick recently, so we have been making a lot of calzones, strombolis, and all sorts of variations of piecrust-covered meat pies. I probably should not have been surprised when he asked me to help him create a meat and potatoes version of a pierogi. Although different from the traditional pierogi, which I have been told usually contains cheese, the filling of this version is very simple, incorporating meat, potatoes, onion, salt, and pepper.

The dough is worth taking a little time to make from scratch, and has the most amazing gummy texture (think bagels) after first being boiled before then being fried or (the option we chose) baked. I have made these several times over the past few weeks, and have substituted ground turkey for the venison, and dried and canned potatoes for freshly-made mashed potatoes with excellent results. Will’s current favorite variation, though, is this version. I hope you enjoy it as much as he does! 

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