Pierogi
Pierogi are one of the oldest preparations in Polish cooking, documented in culinary records from the thirteenth century. They are associated with Saint Kinga, Poland's patron saint, through a legend connecting their origin to her arrival from Hungary. The potato-and-farmer's-cheese filling is the most recognised, but the range is wide: sauerkraut with mushrooms, minced meat, or sweet blueberries for dessert. The technique is a two-stage cook. They are boiled in salted water until they float — the sign they are done — then pan-fried in butter with sliced, caramelised onion. The post-boil fry gives the outside a light golden crust while keeping the filling soft and creamy. Soured cream is served alongside.
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 4 servings
- 300g plain flour, plus extra for dusting
- 1 large egg plus 150ml warm water (for dough)
- 500g floury potatoes, boiled and mashed
- 200g farmer's cheese (twarog) or dry cottage cheese
- 2 medium onions, finely diced
- 40g unsalted butter
- 100g smoked bacon lardons
- Salt, white pepper and fresh chives to serve
How to make it
- 1Mix flour with egg and warm water, knead 5 minutes to a smooth, elastic dough, cover and rest 30 minutes.
- 2Boil potatoes until tender, mash with farmer's cheese, salt and white pepper.
- 3In a pan, fry half the onion in butter until golden (10 min), stir into filling.
- 4Roll dough to 3mm, cut 8cm circles.
- 5Place a teaspoon of filling on each disc, fold in half and seal the edges firmly by pressing with fingers or a fork.
- 6Boil in salted water 3-4 minutes — they float when done.
- 7Meanwhile, fry bacon until crisp, add remaining onion and brown.
- 8Pan-fry the boiled pierogi in butter 2-3 minutes per side until golden patches appear.
- 9Serve with bacon, fried onion and sour cream.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
