Pierogi
is a very traditional Polish dish eaten by everyone. Although often
described as a stuffed dumpling, this speciality is more akin to Italian
Ravioli. Indeed, it is thought that they were introduced to Polish cuisine about
500 years ago by Queen Bonna who was Italian.
These little treasures are truly versatile. They can be served with soup, as a
starter sprinkled with fried onion and bacon, as a main course either with a
sauce or plain with sour cream although more often as an accompaniment to a main
course and even as a dessert. Once boiled they can be served as they are,
sautéed in butter or even deep fried and can be filled with practically anything
you have to hand.
Favourite fillings include seasoned pork or beef with onions, cottage cheese,
sauerkraut, potatoes, cabbage and mushrooms. Once boiled they can be frozen.
Below is a recipe for the basic dough plus
several different fillings but these are just a guideline - experiment and
use whatever you have to hand.
Makes approx 36
- serves 4 as a main course or 6-8 as an accompaniment
or in soups
Ingredients
225g/8oz Plain Flour
1/2 teasp Salt
Pepper to taste
2 Eggs, beaten
120ml/4fl.oz. Water
Instructions
1. Place the flour salt and pepper in a large mixing bowl mix well then make a
well in the centre.
2. Add the eggs into the well then cut into the flour with a knife.
3. Add the water, mix with a wooden spoon then knead until firm. Cover the bowl
with a clean tea towel and allow to rest for 10 minutes at room temperature.
4. Divide the dough into quarters, roll each section out thinly then cut circles
about 7cm/3-inches in diameter. It’s best to work on one section at a time,
keeping the remaining sections covered with a damp cloth as the pastry tends to
dry out.
5. Place a small mound of filling over one side of each circle of dough leaving
a border, then moisten the edges with a little water, fold over to make
half-moon shapes then press the edges firmly together making sure they are well
sealed to prevent the filling from oozing out.
6. Bring a large pan of water to the boil, add salt then reduce to a rolling
simmer and drop the pierogi into the water a few at a time. Cook gently for 3 to
5 minutes. Do not overcrowd the pan or they will stick together.
7. Remove with a slotted spoon and set aside whilst you cook the remainder.
8. At this point they can be served immediately or allowed to cool then either
frozen or fried in butter either over a medium heat until golden brown.
Ingredients
275g/10oz Smoked Kielbasa, skinned and roughly chopped
150g/+5oz Mushrooms, chopped
1 heaped tbsp Fresh Breadcrumbs
1 Egg
Salt and Pepper
Instructions
1. Heat a dry frying pan until very hot then ass the kielbasa and fry for 5
minutes, turning from time to time.
2. Remove from the heat then add the remaining ingredients and mix well. Use to
stuff dough as above.
Beef Pierogi Filling
Ingredients
1 tbsp Butter
1 large Onion, chopped
225g/8oz Minced Beef
100g/4oz Cooked Rice
3 tbsp Beef Stock
1 tbsp freshly chopped Parsley
Salt and Pepper to taste
Instructions
1. Heat the oil in a frying pan, add the onion and sauté for 5 minutes.
2. Add the meat and rice, mix well and sauté for a further 5 minutes, turning
from time to time.
3. Add the stock, parsley, salt and pepper stirring to mix well. Use to stuff
the dough as above.
Potato Pierogi Filling (vegetarian)
Ingredients
2 Potatoes, peeled and thickly sliced
1 tbsp Vegetable Oil
1 Onion, chopped
100g/4oz Cream Cheese
1 teasp Paprika
Salt and Black Pepper
Instructions
1. Bring a large pan of water to the boil, add salt and the potatoes and cook
for 15 minutes or until the potato is tender.
2. Meanwhile, heat the oil in a frying pan, add the onion and sauté for 8-10
minutes until soft and golden brown. Remove with a slotted spoon and set aside.
3. Drain the cooked potatoes return to the pan and mash well.
4. Add the cooked onion, cheese, paprika, salt and black pepper and mix well.
Use to stuff the dough as above.
Sauerkraut Pierogi filling (Vegetarian)
Ingredients
1 tbsp Vegetable Oil
1 large onion, sliced
450g/1lb Sauerkraut, drained
Salt and Paprika to taste
Instructions
1. heat the oil in a frying pan, add the onions and sauté for 5 minutes stirring
from time to time.
2. Add the sauerkraut and continue to cook for a further 5 minutes or until the
onions are soft and transparent.
3. Season with salt and plenty of paprika then use to stuff the dough as above.
1. Place the fruit water and sugar in saucepan, bring to the boil then reduce
the heat and simmer until fruit is tender and water has almost evaporated.
2. Remove from heat, add the cinnamon and lemon juice and mash slightly with
potato masher.
3. Return to a low heat and cook, stirring until thick. Stir in enough
breadcrumbs to thicken a little more. Use to stuff the dough as above.
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Pierogi
is a very traditional Polish dish eaten by everyone. Although often
described as a stuffed dumpling, this speciality is more akin to Italian
Ravioli. Indeed, it is thought that they were introduced to Polish cuisine about
500 years ago by Queen Bonna who was Italian. 
