Sephrick's Giant Fried Pierogi on a Stick
  1. Pie Dough
  2. Popoto
  3. Popoto
  4. Blue Cheese
  5. Salted Butter
  6. Olive Oil
  7. Wild Onion
  8. Ash Branch
  • Dice popotos and boil till soft.
  • Drain popotos then mash until most lumps are gone. Continue mashing and add salted butter, cubed Blue Cheese and diced Wild Onion. Mix thoroughly.
  • Knead dough until flat and about 1/8 inch thick.
  • Spread popoto mixture over one half of the dough.
  • Fold dough to create a pocket and press edges to seal it, creating a wavy pattern.
  • Pour olive oil in a frying pan and fry Pierogi on low until both sides are brown.
  • While Pierogi is frying, whittle the Ash Branch into a pointed stick.
  • Slide Pierogi onto stick and server.