White Fusion

Sometimes when I think of what to do for this blog, I have absolutely zero ideas and I have to watch hours of cooking shows to get inspired. Occasionally, however, I have amazing epiphanies that shoot into my brain like a lightning bolt from Zeus. 

Take a Polish Pierog. A dumpling, typically stuffed with potato and/or cheese and/or cabbage. 

Take Irish-American Corned Beef. Served with potato and cabbage, sometimes paired with cheese in a sandwich. 

What if you combine them?! I know, who makes Corned Beef in August? I DO! I buy at least 3 for my freezer when they're on sale in March. TAKE THAT, SEASONAL BS! 

So I did.

I used a basic Pierogi recipe from King Arthur Flour, and I filled it with my Corned Beef, mashed potatoes, swiss cheese and sauerkraut. Almost like a Reuben. 

I learned two things while making this. 1. Pierogi are a lot of work. 2. I'm a genius.