Lion's Head Cassarole and Potato and Cheese Pierogi

Sorry about the photo- I couldn't quite figure out how to make it look appetizing.

I don't particularly care for meatballs, especially Italian meatballs (sorry!), so I was surprised when I liked a lion's head. It's slightly crispy (if you don't steam it) on the outside and so juicy and soft, not the hardpacked Italian version. I made the version that's all meat because I didn't have tofu, but the tofu one is way better. It's a lot softer. I don't know how to cook Asian food, unless it's fried rice. I really have no idea what the spices look like or what they're called or what flavors go with what so I'm really thankful for Taiwanese bloggers who post recipes like this because without them I'd be lost.


Pierogi is like a dumpling and I love dumplings, all shapes and forms. I've only had them from Traktir, a great Russian restaurant in West Hollywood, CA. I looovveeee their pierogi, but it's pretty expensive for the amount they give you and I can probably eat two platefuls so I thought it'd be a good idea to make them at home. I got the recipe here. Again, the addition of sour cream is unexpected and thankfully I couldn't taste it in the dough. I am going to need to work on making pierogi. My dumplings were not the silken, plump half moons at Traktir, mine were lumpy HUGE ovals- some of which blew up while boiling. I didn't make the sauce- I couldn't bring myself to use all that butter and sour cream.

Potato filling. I added a LOT of dill to this after the photo because it was bland.