Woodward & Park’s pierogis are delicious even as a takeaway item. Can you get the recipe? I would love to make them at home. — Jamila Jones, Stone Mountain
Woodward & Park executive chef Dan Brown told us, “I have no cultural connection to pierogis. I grew up eating the frozen Mrs. T’s from the grocery store with some sour cream and Swojska kielbasa as a regular dinner. That said, when people try our pierogi, we constantly get asked, ‘Who is Polish back there?’ And I take that as a great compliment.”
You can make this recipe all at once, but we suggest you follow Brown’s advice and make it over a day or two. Make the dough and the filling ingredients, even assemble and boil the pierogi, all a day or two ahead. When you’re ready to serve, you only have to saute the pierogi.
At Woodward & Park, the fillings vary with the seasons. Our adaptation below is for a basic potato, cabbage and onion version but Brown has served pierogi filled with potatoes, caramelized onions and smoked brisket, and with cabbage, farmers cheese and potato.
This dough is very tender and a bit sticky. We didn’t have luck rolling it out. Instead, we lightly spritzed a work surface with nonstick cooking spray, patted out the dough into 4-inch rounds, then filled and sealed it.
From the menu of...Woodward & Park, 519 Memorial Drive SE, Atlanta. 404-748-1091; woodwardparkatl.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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