crispy cheddar & sauerkraut pierogies with a sweet bacon rhubarb relish
yield: 5-6 dozen pierogies
Serve the pierogies with a pinch of flaky sea salt over top and the bacon rhubarb relish as an accompaniment.
I recommend making the full recipe amount and then freezing some of the boiled pierogies if you won’t need them all immediately. You can then defrost them in the refrigerator and finish them as instructed.