Poland: Pierogies

It has been a minute, that is for sure, but this post is everything the Global Kidchen was dreamed up to be. We’re celebrating Poland today by making Pierogi’s. While neither Chris, nor I can claim any sense of Polish ancestry, one of my best friends Steffi is indeed Polish, and she and her mom shared their recipe with us. We’ve been best friends since we were eight and conveniently neighbors for many years. I can remember so many Christmas’s where Steffi would bring over a plate of these little treats and her traditions became part of my own family traditions. And like every good recipe that has been made for years and years and passed down between generations, the measurements were a guess.

A person can only be so lucky to have such a friend and for so long. There are miles and miles between us now, but she is a treasure to me, no matter the distance. She kept me around when I thought a perm was a sweet idea – at least we’ve both given up on excessive glitter and blue, shimmer lipstick.

Poland: Pierogies

Dumplings are kind of a theme and something we really enjoy around here: Try these recipes too: Pork Steamed Dumplings, Aushak (Leek and Scallion Dumplings)

Ingredients:

Filling:

• 5-6 potatoes, peeled and finely diced
• 1 large onion, finely diced
• 8 ounces, farmers cheese
• 3 tbsp, butter
• salt and pepper to taste

Dough

• 4 1/2 c. flour
• 3 tbsp. olive oil
• 1 1/2 c. warm water
• 1 1/2 tsp. salt

Directions:

*Start by making the filling first.

1. Boil the potatoes until they are cooked through. (About 7-8 minutes)
2. While the potatoes are boiling, in another pan, saute the onions in butter until soft (about 10 minutes)
3. In a food processor, combine the saute onions, potatoes and cheese. Blend for several minutes until you have a smooth, mashed potato consistency.

For the Dough:

4. In a bowl combine all the dough ingredients. Use can a stand mixer and dough hook, we kneaded by hand though. It should have a consistency similar to play dough – not very dry, but not sticky and wet either.
5. We cut the dough into about 4 pieces. Working with one at a time roll the dough out and cut the circles. I don’t have a fancy pierogi cutter, but a glass cup worked just fine.

6. Begin to stuff the rounds with the filling, fold and seal tightly. The most important thing will be making sure to completely seal the dough closed. Open holes will allow air in and the pierogies will break apart will cooking.
7. Boil the pierogies in water for about 5 minutes per batch.

8. And then this is where things get really crazy – I like mine just straight and boiled with a little melted butter on top. Chris went for the crispy and fried them a few minutes in some butter. But you do you.

Poland: Pierogies