Polish pierogi recipe is considered the national dish. One is called pierogi and is pronounced pye-ROOG; Pierogi is the plural word for these little treasures. They can be filled with all kinds of things that can be sweet or savory.
A dough without yeast is made, filled and then dropped into boiling water. Many times the pierogi are fried in butter after boiling them. They are also usually served with sour cream. What you fill in with your Polish pierogi recipe is totally up to you, but some of the most precious fillings are mushrooms with sauerkraut, fried onions, mashed potatoes and cheese, minced meat, cabbage, spinach and quark (farmer’s cheese).
I made these bundles of joy with mushrooms, onion, and sauerkraut. They were surprisingly easy to do with this little practical tool, which you can pick up here.
Having the right tools for the job is very useful, but you can certainly do them by simply placing the filling in the center of the circle and curling the edges with a fork. You just want to make sure the edges are well sealed before putting them in the water to boil.
Pierogi freeze to perfection so feels free to make a large batch by folding the recipe. Once you make the semicircle, simply freeze individually on a tray and then put them in a bag to freeze altogether. Simply use the amount you want when necessary by simply boiling it for a minute or two more than when you cook it fresh.
Polish pierogi recipe can be served as a main course or as an accompaniment, as it happened in our international cuisine banquet. We serve them with a roast duck with apples and potatoes. If you want other authentic Polish recipes and learn more about this country in Eastern Europe, be sure to check “Our trip to Poland”.
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Polish pierogi are considered the national dish. Small packages of joy that you will surely love. Easy to make and a heavenly snack.
Author Darlene in international cuisine
- 4 cups of flour
- 2 eggs
- 8 tablespoons unsalted butter 1 bar, softened
- 1 teaspoon salt
- 1 cup warm milk
- 8 oz sauerkraut
- Mushroom mushrooms 4 ounces finely chopped
- 1/2 small onion finely chopped
- 1 tablespoon oil
- Stir the flour and salt in a large bowl. Cut the butter until the mixture looks crumbly. Add the eggs, then the milk and stir with a wooden spoon until the mixture stays together.
- Knead lightly in the bowl to smooth. Set aside.
Meanwhile, you can make the filling:
- Put the sauerkraut in a bowl.
- Place the mushroom in a dry skillet over high heat, cover with a lid. Once the mushrooms release moisture, remove the lid and cook until the water evaporates.
- Add oil and onion and simmer for about 10 minutes. Once fresh mix together with sauerkraut
- Stretch the dough until it is ⅛ “thick (you may need to divide the dough in half and roll the dough at once if your work area is small).
- Cut circles with a 3 “diameter cup.
- Place around a heaped teaspoon of filling in the centers and seal pierogi. Transfer to a floured tray and continue working on the dough spreading the remains. (Tip: use a pierogi manufacturer for quick and easy results or you can crimp it with a fork).
- Freeze or boil in water for 3 minutes.
- For frozen cooking: Boil in water for 3-4 minutes.
- Sauté them in butter until they are well seared (about 2 to 3 minutes).
- Serve with sour and spicy cream with some chives.