Pierogis From Poland

Hearty and nostalgic potato filled dumplings.

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"W życiu trzeba umieć odnajdywać piękno, nawet w najprostszych rzeczach." - Maria Skłodowska-Curie

Translation: "In life, one must know how to find beauty, even in the simplest things." - Marie Curie

Polish pierogi are semicircular or crescent-shaped dumplings made from unleavened dough and filled with a variety of ingredients. The fillings can range from potatoes, cheese, and mushrooms to meat, fruits, and even sweet cheese or fruit preserves. After being filled, the pierogi are boiled and then often sautéed or fried to create a crispy texture. They can be served as a main dish, side dish, or even as a dessert, depending on the fillings used.

The history of pierogi traces back to medieval times in Poland, and the dish's evolution is closely intertwined with the nation's history and cultural influences. Initially, pierogi were associated with the noble and upper classes and were filled with luxury ingredients like meat, cheese, and spices. Over time, pierogi became more accessible to the general population as various fillings were incorporated, including more economical options like potatoes and cabbage.

Pierogi held cultural significance in Polish society, and their preparation often accompanied special occasions, holidays, and family gatherings. Different regions of Poland developed their own unique variations, leading to a wide array of fillings and preparation methods. For example, the city of Krakow is known for its sweet cheese and blueberry pierogi, while the region of Podlasie favors meat-filled varieties.

During periods of Polish migration and emigration, pierogi made their way to other parts of the world, carrying the culinary traditions of Poland with them. In the United States, Canada, and other countries with Polish communities, pierogi remain a cherished part of cultural heritage and are often prepared in traditional ways, passed down through generations.

Today, pierogi continue to be a beloved and iconic Polish dish, enjoyed both in Poland and internationally. They celebrate the essence of comfort food, offering a hearty and versatile meal that brings families and communities together while paying homage to Poland's rich history and culinary diversity.

Polish Potato Pierogi Recipe

Prep time 1 hour | Cook time 20-30 mins | Serves 4

Dough Ingredients:

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 large egg

• 1/2 cup warm water

Filling Ingredients:

• 2 cups mashed potatoes (prepared without milk or butter)

• 1 cup farmer's cheese (or ricotta cheese)

• 1 small onion, finely chopped and sautéed until translucent

• Salt and pepper to taste

Instructions:

Dough:

1. In a large bowl, combine the flour and salt. Make a well in the center and add the egg and warm water.

2. Mix the ingredients together until a dough forms. Knead the dough on a floured surface until smooth. Cover with a damp cloth and let it rest for about 15-20 minutes.

Filling:

1. In a mixing bowl, combine the mashed potatoes, farmer's cheese (or ricotta), and sautéed onion.

2. Season the mixture with salt and pepper to taste. Mix well until all the ingredients are thoroughly combined.

Assembly:

1. Roll out the dough on a floured surface until it's about 1/8 inch thick.

2. Use a round cookie cutter or something round like a cup or glass (about 3-4 inches in diameter) to cut circles from the dough.

3. Place a spoonful of the potato and cheese filling in the center of each dough circle.

4. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the pierogi. You can use a fork to crimp the edges for a decorative touch.

Cooking:

1. Bring a large pot of salted water to a gentle boil.

2. Carefully add the pierogi to the boiling water in batches, being careful not to overcrowd the pot. They will float to the surface when they're cooked.

3. Allow the pierogi to boil for about 3-4 minutes, or until they float and the dough is cooked through.

Serving:

1. Remove the pierogi from the water using a slotted spoon and place them on a plate.

2. You can serve the pierogi as they are, or you can enhance their flavor by sautéing them in butter until they're lightly browned.

Optional:

• Serve the pierogi with sautéed onions or crispy bacon bits on top.

• Serve with a dollop of sour cream and a sprinkling of green onions..

Enjoy your homemade potato and cheese pierogi! They can be a bit time-consuming to make, but the delicious results are well worth the effort.

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.

Central Europe

Czech Kulajda - A creamy mushroom soup

Hungarian Csirke Paprikash - A creamy paprika stew with chicken

Polish Pierogis - Rich stuffed dumplings served with bacon and onions

Slovakian Bryndzove Halusky - Extra rich and cheesy drop noodles with bacon

Eastern Europe

Belarussian Draniki - Crispy and crunchy potato pancakes

Eastern European Christmas Kutya - A traditional wheat berry and dried fruit dish.

Estonian Mulgipuder - A humble potato and wheat porridge topped with bacon

Finnish Lohikeitto - A light and creamy salmon soup

Latvian Auksta Zupa - A kefir and beet summer soup

Lithuanian Cepelinai - A potato dumpling with a rich meat filling

Moldovan Mamaliga cu Branza - A thick and rich polenta dish with dried, fried pork

Russian Shuba - A unique salad of beets, herring, carrots, and potatoes

Transnistrian Eggplant Rolls - Lightly fried and stuffed eggplant

Ukrainian Borsch - A rustic beetroot stew with beef