My grandma's pierogi recipe used lard. Now I use butter and something feels off.

For years I made pierogi exactly like my grandma showed me back in 1995, with a big scoop of lard in the dough. After my uncle had his heart surgery in 2022, my mom made me swap to butter to be healthier. The dough comes out fine but it doesn't have that same flaky edge when you pan fry them. Has anyone else had to change a key ingredient and lost some of the original taste?

2 comments

2 Comments

jordanr891d ago

Hard to imagine keeping that a secret" is putting it lightly, wow. @troy_gibson43 you're out here suggesting people sneak bacon fat into their grandma's recipe like it's no big deal. lol. But honestly, that might actually work if you just replace a tablespoon of the butter with some rendered bacon drippings. My buddy did something similar when his wife made him cut out lard from his chili recipe. He just swapped in a little bacon fat and she never noticed. The flakiness comes from the fat content not just the health label, so mixing might give you back that edge without the full heart attack.

troy_gibson431d ago

Did your friend ever try mixing a little bacon fat back in without telling anyone?