Pierogi - traditional polish dumplings - with cheese and potatoe

Pierogi - traditional polish dumplings - with cheese and potatoe

2019-04-10 10:25:49 437 views 0 comments

Pierogi - polish dumplings - is one of my favourite traditional dishes. It used to be peasant food, because everything you need to make them, you can find on your farm and with only a few things you have a dinner for a big family. So the traditional ones are with cabbage and mushrooms, or potatoes ("russian pierogi" which are called "polish pierogi" in Russia) or meat; but you can fill them with anything you want. As they are a very simple food, they can also be served for a fancy dinner. For example, I made pierogi with pear and blue cheese or with chestnuts and pumpkin. In my opinion, they are a great choice for a party, cause you can make 100 plus of them without spending a fortune and also they can be eaten just as a snack. With this recipe you will make pierogi for 4 people, but because it takes some time to make them (min 1h) I advice you make as much as you can and freeze the rest.

Filling:

500 g potatoes

150 g of twaróg (polish farmer's cheese) 
This is a very traditional and regional product and I know it's not always easy to find it abroad. Try to buy it at polish or russian deli (twaróg is also amazing for cheescake!), but if it's not available you can use cottage cheese

1 onion

1 spoon of salt

pepper (to taste)

Dough:

300 g white flour (type between 450-600)

125 ml very warm water

20 g of butter (4 spoons of oil/olive oil if you are vegan)

1 egg (or 2 egg yolks) 

half of a tea spoon of salt

Topping: 1 fried onion

1. Boil potatoes and mash them, add white cheese. Saute onion in one tablespoon of butter and add to the mix. Add salt and pepper and let it cool down before you start filing the pierogi with it.

2. To make the dough slowly add water and butter/oil to the flour (you can dissolve butter in the hot water), egg and a pinch of salt and mix to create soft dough. If the dough is too sticky, add bit more flour.

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3. Cover it and give it a rest for at least 30 minutes. Add flour to your surface and roll the dough out. If you don't have a roller, just use bottle.

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4. Cut out circles with a glass.

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5. Put filling (about one tspn. ) in the middle of circle. Fold the dough over and press the edges. Crimp with the fork.

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6. Cover the finished dumplings with a cloth. Boil salted water in a pot, add tiny bit of oil (to prevent them from sticking) and cook pierogi for about 5 minutes. To make sure the dough is not raw, take one out and check. You can eat them boiled or fried (I prefer them fried cause they get a bit crispy) - heat the butter on the pan, place pierogi in pan for 2 -3 minutes. Serve with fried onion.

7. If you want to freeze them, place them in the boilg water for 1 minute and spread them out on a large plate (you can spread some oil on the plate) and place them like that in the freezer for 2 hours. After this time, you can put them into the plastic bags and keep them like that.

I run pierogi making classes in my private apartment in Kraków. If you want to learn how to make them with me, here is the link to mu airbnb experience: https://www.airbnb.pl/experiences/373114

48393183_779047659106694_2962824060330835968_n - Kopia


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