Pierogi- Polish Dumplings- Easy And Good

Pierógi are a staple of Polish cuisine.  Originally considered a poor man's food these dumplings eventually became common in most Polish homes and festive traditions. 

They are made with dough filled with either potatoes and cheese, mushrooms, sauerkraut or meat.  

My grandmother also makes them with fresh strawberries and sugar.  

Traditionally on Christmas Eve Poles eat a plethora of pierogi and uszka -(which translate literally as 'little ears' and are made using wild mushrooms). 

I grew up eating these at every celebration- In University it was a tradition among my Polish and Ukrainian friends to have Pierogi Parties where we would eat hundreds of them.

To make classic pierogi I follow this traditional method passed down by my babcia's, mother and aunts:

The dough is made using water, egg and flour- this unleavened dough is then cut into circles using a glass-

Filling is added into the middle and folded over to create a half circle.  

Pressing down on the ends the dumplings are sealed. 

Once they are formed they are placed in a pot of boiling water with salt- 

They will all sink to the bottom of the pot- Once they are all floating they are ready to be taken out. 

(This process takes less than five minutes)

Once they are removed from the water give them a quick dunk in cold water then lightly grease them.

They are ready to eat now-

However: for amazing pierogi fry up a bit of onions, kielbasa and add the pierogi to the pan to brown! 

Most people love to eat these with sour cream- 

To make the dough:

3 cups of flour

1 teaspoon of salt

1 mixed egg (combine with water)

1 cup warm water- slowly mix in until you have a sticky dough consistency- 

let sit for 30 min then roll out and cut into circles using a standard drinking glass

To make the filling:

2 large potatoes (peeled, boiled and mashed)

2 cups of grated cheddar cheese

dash of cream or milk-

salt and pepper to taste

Basically just make mash potatoes and add the cheese when you mash them. 

This recipe yields about forty

Click to view how to make authentic Polish cabbage rolls- goabki