Pierogis (Polish Dumplings)

Potato and cheese pierogi

I visited Krakow recently, and loved everything about the place. What I really fell in love with were pierogis, served in pretty much every restaurant.

Our food guide told us the it’s really common in Polish homes for members of the family to get together and make huge batches of pierogis, especially at certain times of year, like Christmas.

This weekend I got together with my Krakow travel companions to drink maybe more than we should and make pierogis.

A few cocktails while cooking with friends. If you’re entertaining family over the holidays I would recommend this as a great way to get everyone involved and keep them entertained.

Pierogis are fairly easy to make and we worked in a kind of production line which made it even easier. I would definitely recommend getting your friends together and giving communal cooking a go. By the time you chat, laugh and have a few drinks you can make loads of them. I didn’t have a recipe for these so we used the BBC Good Food recipe and the dumplings tasted exactly like what he had in Poland.

Pierogis freeze well, double up on the recipe and you can pull them out of the freezer for a quick week night dinner. You can also make a sweet version by simply replacing the filling with raw blueberries and serve topped with sour cream.

Blueberry pierogis with sour cream

Ingredients

For the dough

250 Grams Self Raising Flour (sifted)

1 Tsp Salt

3 Tbsp. Vegetable oil

250-300ml Warm Water

For the filling

250 Grams Mashed potatoes (this is a great way to use up left overs, make sure the mashed potatoes are cold before using)

50 Grams Butter

1 Onion (finely chopped)

250 Grams Cottage Cheese

Method

  1. Add the flour and salt to a bowl, add the oil and then gradually add water and mix until you have a soft dough. Gather into a ball, knead for 5 minutes, wrap in cling film. Chill for 30 minutes
  2. While the dough is resting, melt the butter in a frying pan and cook the onions over a medium heat for 10-15 minutes until they are golden brown
  3. Mix the potatoes and cottage cheese together and stir in two thirds of the fried onions. Mix until thoroughly combined
  4. Roll the dough out as thinly as possible (nobody wants a thick doughy dumpling). Use a cookie cutter or class to cut 4-5 cm circles
  5. Put a teaspoon of the filling in the centre of the circle and lightly wet the edges of of circle. Fold over to create a half moon and press the edges closed tightly
  6. Heat a large pot of water to just before boiling, add the pierogi, about 6-7 at a time (depending on the size of your pot, just be careful not to overcrowd the pot)
  7. When the pierogi start to float, lift out with a slotted spoon and drain in a colander. Keep cooking the pierogi until all the dumplings are cooked.
  8. Serve on a large plate, and sprinkle the remaining fried onions over the top