About
"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.
Serving & Tradition
Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.
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Pierogis From Poland
Polish pierogi are semicircular or crescent-shaped dumplings made from unleavened dough and filled with a variety of ingredients.
Prep time
1 hour
Cook time
20-30 mins
Serves
4
INGREDIENTS
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
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Instructions
Hearty and nostalgic potato filled dumplings.
Click here for video recipe and story on Instagram
Dough:
In a large bowl, combine the flour and salt. Make a well in the center and add the egg and warm water.
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:
In a mixing bowl, combine the mashed potatoes, farmer's cheese (or ricotta), and sautéed onion.
Season the mixture with salt and pepper to taste. Mix well until all the ingredients are thoroughly combined.
Assembly:
Roll out the dough on a floured surface until it's about 1/8 inch thick.
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.
Place a spoonful of the potato and cheese filling in the center of each dough circle.
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:
Bring a large pot of salted water to a gentle boil.
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.
Allow the pierogi to boil for about 3-4 minutes, or until they float and the dough is cooked through.
Serving:
Remove the pierogi from the water using a slotted spoon and place them on a plate.
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..
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