You think I’m crazy? I’m not going to make dumplings from scratch. But there is a kind of Polish dumpling called a pierogy. These are potato dumplings, filled with spices and wrapped in dough, sort of like a ravioli.

So, one thing I do is make a potato soup with some chicken (today, it’s with frozen chicken nuggets because that’s what I have handy). So, I boil some water drop in some rice (10 minutes cooking for white rice, 20 minutes for brown rice, which is the better rice to cook). I add some chicken, a few veggies, and about 5 to 7 minutes before the rice is done, I dump in some pierogies.

Now, with chicken soup I either go toward curry spices or toward Cajun, depending on my mood. In other posts I’ve mentioned my favorite seasonings.

You know the pierogies are done when they float to the top of the pot. As I said, that’s typically 5 to 7 minutes. Don’t cook any longer than that or they’ll fall apart!

Cheemo is a Canadian brand with an unfortunate name. But they make over a dozen different kinds of perogies. The Ukranian-style roasted garlic is among my favorites. There are lots of other brands, too, but I happened to get these on sale and loved them.

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