The traditional Polish dish of pierogi has been known in Poland since the 13th century. It came from China via Rus. Dumplings are flour dumplings with a filling, which are made by wrapping the stuffing in thin pasta dough and gluing the edges so that the stuffing does not flow out during cooking. Traditional Polish dumplings are stuffed with cabbage and mushrooms or meat. Dumplings with cheese or fruit are prepared sweet. Dumplings are also a delicious dish from other cuisines of the world. The most interesting dumplings in the world are Belarusian pelmeni, Georgian Khinkali, or Italian ravioli.
In Poland, is a classic Polish dish stuffed with a variety of things. Pierogi are a part of the national culture and all of our traditions. We eat them during Christmas Eve stuffed with mushrooms and sauerkraut. we make them during the summer, stuffed with fresh blueberries or strawberries. There are plenty of other versions. Filled with potatoes, filled with cheese, with meat, with veggies or kasha and lentils… so many variations, so many assorted flavors… The most common additions to dumplings are fried onion for the spicy version, sour cream with sugar for the sweet version, and melted butter with breadcrumbs for both. They are the most popular fillings in Poland, but you can make dumplings with any ingredients. The most beautiful thing about Pierogi is that is the dough is very basic, made from the stuff you always have at home. One type that is great with any flavor you choose.
Today I want to give you a few best recipes and great ideas god to make them, and how to choose the most delicious filling. Let us get cooking.
Let start with the basics.
The dough:
Ingredients:
- Three cups of flour
- 1/2 tablespoon of salt
- 1.5 cups of warm water
- One yolk
- One cup of vegetable oil
How to make dumplings dough?
- Add salt to the flour and slowly pour hot water while stirring.
- Add egg yolk and oil, knead until smooth.
- Put aside in a warm place for 20 minutes after kneading.
Preparation method:
- Divide the dough into four equal parts and roll each of them into thin cakes.
- With the help of a glass, we cut out circles from the dough.
- Put one tablespoon of stuffing on the cut pancakes.
- Fold the dough in half and stick the edges together carefully (we must be careful not to let the stuffing get into the place where it is glued)
- Throw the prepared dumplings into boiling salted water.
- After leaving, cook for another 2 minutes.
- After cooking, fish them out with a slotted spoon and place them on a plate.
***** Flavor Combinations*****
Pierogi with Sauerkraut and mushrooms
Those are my favorite !!!!!!!
Ingredients:
- 1 lb. of dried mushrooms
- 2 lb. of sauerkraut
- One carrot
- Three diced onions
- Three tablespoons of oil
- salt pepper
Preparation:
- Rinse the mushrooms, cover with water, and leave them aside overnight or at least 4 hours.
- The next day, boil the mushrooms in the same water as they were soaked. Add the peeled carrot and cook the vegetables until tender.
- Sprinkle the cabbage with water (2 glasses) and cook until soft (50 – 60 minutes). When it is soft, press it thoroughly.
- At the same time, drain the mushrooms and carrots from the water.
- Then grind everything in a coarse-mesh meat grinder ( you can also use a food processor). If we do not have a clipper, we can chop everything on the board.
- Fry the diced onion in oil and add to the stuffing.
- Mix everything thoroughly.
- Season with salt and pepper.
- Make the dough ( see the basic recipe on the top), let it rest for 30 minutes.
- After the rest time, divide the dough into four parts and roll it out into thin sheets.
- Cut circles from the dough with a glass and put the stuffing on them. Compact the edges of the dumplings.
- Boil in salted water for about 3 minutes after it comes to the surface of the water.
- You can also pan-seared until brown or cook in the deep oil until crispy.
- Serve with a little sautéed onions.
Pierogi with red lentils
Ingredients:
- Olive oil 5 ml for stuffing
- Red lentils 400 g
- Onions 315 g
- Parsley 20 g
- Spices
- salt, pepper, ground ginger, ground garlic
Preparation:
- Make the pierogi dough according to the given recipe. Set aside for 20 – 30 minutes.
- Boil the red lentils in salted water and cool.
- Dice the onion and fry in olive oil.
- Chop the parsley.
- Add onion, parsley, 0.5 teaspoons of salt and pepper to the lentils, and a teaspoon of garlic and ginger.
- Make the dough ( see the basic recipe on the top), let it rest for 30 minutes.
- After 30 minutes, divide the dough into four parts and roll it out into thin sheets.
- Cut circles from the dough with a glass and put the stuffing on them. Compact the edges of the dumplings.
- Boil in salted water for about 3 minutes after it comes to the surface of the water.
- You can also pan-seared until brown or cook in the deep oil until crispy.
Pierogi with Prunes
Ingredients:
- Dice the plums and soak them in apple juice and lime juice.
- Heat 200g of butter in a frying pan and sauté the plums with the juice on it, season with cinnamon.
- Put aside to cool off.
Preparations:
- Make the dough ( see the basic recipe on the top), let it rest for 30 minutes.
- After 30 minutes, when the dough is ready.
- Roll out the dough thinly. Cut out circles with a glass. Place a spoonful of the stuffing on each piece of dough and tuck the edges together.
- Boil five liters of water in a large pot. Put the dumplings in the pot in batches of 10-12 pieces. Cook for 3-5 minutes. The ready ones will start to flow out.
- Boil five liters of water in a large pot.
- Put the dumplings in the pot in batches of 10-12 pieces.
- Cook for 3-5 minutes. The ready ones will start to flow to the top.
- Serve with a touch of sugar and sweet cream.
Dumplings with meat, cabbage, and mushrooms
Ingredients:
- 2 lb. of a kilogram of pork shoulder
- 2 lb. kilogram of sauerkraut
- Two handfuls of dried mushrooms
- 2-3 onions
- Salt and pepper
- frying oil
Preparations:
- Make the dough ( see the basic recipe on the top), let it rest for 30 minutes.
- After 30 minutes, when the dough is ready.
- Cut the meat into smaller pieces, put it into a pot, pour water over it, and cook until soft, then cool it on a small mesh strainer.
- Boil the cabbage just like the meat until it is tender, cool it down, drain the excess water.
- Boil the previously soaked mushrooms until tender.
- Cut the peeled onion into strips and fry in hot oil. We grind the cabbage, mushrooms, and onion in a large-mesh strainer. Mix them all together, season to taste with salt and pepper.
- After 30 minutes, divide the dough into four parts and roll it out into thin sheets.
- Cut circles from the dough with a glass and put the stuffing on them. Compact the edges of the dumplings.
- Boil in salted water for about 3 minutes after it comes to the surface of the water.
- You can also pan-seared until brown or cook in the deep oil until crispy.
Peasant Pierogi
Ingredients :
- One cup of Barley pearl barley
- 2/3 cup pf fatty Farmer’s cheese
- 2/3 cup of Smoked Bacon
- Two large Onions
- 1/2 cup of Butter
- Two eggs
- Spices
- salt, pepper, marjoram, fresh parsley
Preparations:
- Boil the groats in salted water.
- Dice the bacon and onion and fry in a pan without adding any fat.
- Mix the cooled groats with cottage cheese and bacon, season with salt, pepper, and marjoram, add parsley.
- set aside until it is completely cool.
- Make the dough ( see the basic recipe on the top), let it rest for 30 minutes.
- After 30 minutes, divide the dough into four parts and roll it out into thin sheets.
- Cut circles from the dough with a glass and put the stuffing on them. Compact the edges of the dumplings.
- Boil in salted water for about 3 minutes after it comes to the surface of the water.
- You can also pan-seared until brown or cook in the deep oil until crispy.
Pierogi with Feta cheese and Spinach
Ingredients:
- 3-4 cups of Frozen Spinach
- 3-4 cloves of Garlic
- 2/3 cup of Cream cheese
- 2/3 cup of Ser feta
- 8 oz of Butter
- Spices
- salt pepper
Preparations:
- Make the dough ( see the basic recipe on the top), let it rest for 30 minutes.
- In the meantime, prepare the stuffing. Fry the chopped garlic in hot butter.
- Add thawed spinach. Fry for about 3-4 minutes.
- Season with salt and pepper.
- Add cream cheese and crumbled feta cheese. Mix everything thoroughly.
- Set it aside to completely cool off.
- After 30 minutes, divide the dough into four parts and roll it out into thin sheets.
- Cut circles from the dough with a glass and put the stuffing on them. Compact the edges of the dumplings.
- Boil in salted water for about 3 minutes after it comes to the surface of the water.
- You can also pan-seared until brown or cook in the deep oil until crispy.
Pierogi with Salmon
Ingredients:
- 1/2 cup of fresh salmon
- Three tablespoons of dill finely chopped
- Five shallots, finely chopped
- One cup of heavy cream
- salt and pepper for stuffing: to taste
- One teaspoon of butter
Preparations:
- Chop the shallots and glaze them in butter.
- Crush the salmon. We put it on a hot frying pan.
- Chop the dill. Pour in the cream, add dill, salt, and pepper.
- Simmer the stuffing over low heat for about 10 minutes.
- Set aside to completely cool off.
- Chop the basil. Roast the nuts in a dry frying pan and chop them. Squeeze the garlic through the press. Melt the butter in a pot. We add the rest of the ingredients. We mix. Let it rest for a few minutes until the sauce takes on the aroma of basil.
- After 30 minutes, divide the dough into four parts and roll it out into thin sheets.
- Cut circles from the dough with a glass and put the stuffing on them. Compact the edges of the dumplings.
- Boil in salted water for about 3 minutes after it comes to the surface of the water.
- Serve hot with the Basil Sauce
Pierogi with Blueberries
Ingredients:
- 1 lb. of fresh blueberries
- One cup of sugar
- One cup of heavy cream
Preparations:
- Make the dough ( see the basic recipe on the top), let it rest for 30 minutes.
- In the meantime, prepare the stuffing.
- Mix the berries with sugar
- After 30 minutes, divide the dough into four parts and roll it out into thin sheets.
- Cut circles from the dough with a glass and put the stuffing on them. Compact the edges of the dumplings.
- Boil in salted water for about 3 minutes after it comes to the surface of the water.
- Serve with sugar and heavy cream
Pierogi with Chicken Liver
Ingredients:
- 1 lb. of Chicken Liver
- One -2 large onions
- 6-8 oz of Wheat Roll
- 1/4 cup of Heavy Cream
- Parsley
- One apple
- Two eggs
- Spices
- salt pepper
Preparations:
- Make the dough ( see the basic recipe on the top), let it rest for 30 minutes.
- In the meantime, prepare the stuffing.
- Dice the onion finely and sauté it on two tablespoons of butter. Soak the bun.
- Cut the liver in half, fry it together with the onion.
- Also add the diced apple and stew for 7-8 minutes.
- In the food processor place the cooled liver with onion and apple, soaked bun, heavy cream, and egg. Crush until compact, add parsley, and mix.
- set aside until completely cool.
- After 30 minutes, divide the dough into four parts and roll it out into thin sheets.
- Cut circles from the dough with a glass and put the stuffing on them. Compact the edges of the dumplings.
- Boil in salted water for about 3 minutes after it comes to the surface of the water.
- You can also pan-seared until brown or cook in the deep oil until crispy.
- Serve with a little bit of sautéed onions on top.
Pierogi with cheese and potato
Ingredients:
- 1 1/2 lb. of potatoes, cooked, mashed, and cooled
- Two cups of fatty Farmer’s cheese
- One large onion, chopped, browned
- black or herbal pepper to taste
- salt to taste
- One tablespoon of thick sour cream
- Two tablespoons of semolina (optional)
Preparations:
- add Farmer’s cheese and other ingredients to the cooled down potatoes, knead the whole mass for a while – it is important not to do it too long, because the mass may become sticky and “sticky”;) It is enough if all the ingredients are properly mixed.
- After 30 minutes, divide the dough into four parts and roll it out into thin sheets.
- Cut circles from the dough with a glass and put the stuffing on them. Compact the edges of the dumplings.
- Boil in salted water for about 3 minutes after it comes to the surface of the water.
- You can also pan-seared until brown or cook in the deep oil until crispy.
- Take the boiled dumplings out of the water, serve them with kefir, sour milk, or cream.
- Delicious with fresh bacon, bacon, and browned onion.
Pierogi with meat
Ingredients:
- about 1 1/2 lb. of cooked meat (from the chicken or beef broth), carefully separated from the ankles and cartilages – for poultry, you can also use the skins, leave the beef with the fat
- Two onions
- Two cloves of garlic
- salt, pepper, oil.
Preparations:
- Make the dough ( see the basic recipe on the top), let it rest for 30 minutes.
- In the meantime, prepare the stuffing.
- Finely chop the onion, fry in a little oil until golden brown, add the chopped garlic and fry for a while, add to the meat, season with pepper, and, if necessary, salt.
- Grind the stuffing ingredients in a food processor or grind with a blender or food processor.
- After 30 minutes, divide the dough into four parts and roll it out into thin sheets.
- Cut circles from the dough with a glass and put the stuffing on them. Compact the edges of the dumplings.
- Boil in salted water for about 3 minutes after it comes to the surface of the water.
- You can also pan-seared until brown or cook in the deep oil until crispy.
- Serve with a little bit of sautéed onions.
Pierogi with Strawberries
Ingredients:
- Three cups of fresh strawberries
- One cup of heavy cream
Preparations:
- Make the dough ( see the basic recipe on the top), let it rest for 30 minutes.
- In the meantime, prepare the stuffing.
- Cut the strawberries in half, the larger one in quarters.
- After 30 minutes, divide the dough into four parts and roll it out into thin sheets.
- Cut circles from the dough with a glass and put the stuffing on them. Compact the edges of the dumplings.
- Boil in salted water for about 3 minutes after it comes to the surface of the water.
- Serve hot with heavy cream and sprinkled with sugar.
Pierogi with Pumpkin and Sage
Ingredients:
- 1/2 cup of pumpkin
- onion
- Two tablespoons of butter
- Four tablespoons of pumpkin seeds
- sugar
- hot pepper powder
- sage leaves
- Three tablespoons of butter
- salt
- pepper
Preparations:
- Make the dough ( see the basic recipe on the top), let it rest for 30 minutes.
- In the meantime, prepare the stuffing.
- Cut the pumpkin flesh from the skin and cut into small cubes.
- Wash, dry and chop the sage leaves (put a tablespoon of the cut leaves back).
- Peel the onion, chop it and sauté in butter with the pumpkin.
- Add the pumpkin seeds roasted in a dry frying pan and the sage, mix.
- Season to taste with salt, pepper, sugar, and hot pepper.
- After 30 minutes, divide the dough into four parts and roll it out into thin sheets.
- Cut circles from the dough with a glass and put the stuffing on them. Compact the edges of the dumplings.
- Boil the dumplings in salted boiling water for 3 minutes after they flow out.
- Melt the butter in a pan, add the sage and gently heat it up, pour over the dumplings.
