In a large bowl, combine the dry ingredients; whisk together. Add the cold beer and whisk until there are no lumps.
Dip the pierogies in the batter letting any excess batter drip off and carefully place them in the oil. Fry for 4-5 minutes, flipping occasionally with a slotted spatula. Do this in batches to keep from overcrowding. Remove the pierogies with the slotted spoon and place on a paper towel lined sheet pan. Serve warm with creamy horseradish sauce and a cold Yuengling Lager.
Stir all ingredients together, except for the chives, in a large bowl until fully mixed. Cover and refrigerate for at least 1 hour. Garnish with chives before serving.
Mini Size Pierogy
Product Used In This Recipe
Mini Classic Cheddar
You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.
Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!