Guests coming over? Cook this delicious Polish pierogi at home
What's the story
Pierogi are a staple in Polish cuisine, known for their delicious fillings and versatile nature.
Originating from Poland, these dumplings have gained popularity worldwide, offering a canvas for various fillings ranging from savory to sweet.
Traditionally made with a variety of ingredients, today we focus on a vegetarian and eggless version that does not compromise on taste.
Let's get cooking!
Ingredients list
Gather the following ingredients
For the dough, mix two cups of all-purpose flour with half a teaspoon of salt and three-quarters cup of warm water.
For the filling, blend one cup cooled mashed potatoes, half cup chopped onions, one tablespoon olive oil, a quarter teaspoon black pepper, and salt to taste.
Extra flour for dusting and olive oil for frying are also needed.
Step 1
Preparing the dough
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually add warm water to the mixture while stirring continuously until a dough begins to form.
Transfer the dough onto a floured surface and knead it for about five minutes until smooth and elastic.
Cover it with a clean cloth and let it rest for at least 30 minutes.
Step 2
Making the filling
While the dough rests, heat a tablespoon of olive oil in a pan on medium.
Add the onions, sauteing until translucent but not browned.
In a separate bowl, combine the mashed potatoes with these onions.
Season the mixture with black pepper and salt to taste, stirring until it's evenly mixed and ready for the pierogi filling.
Step 3
Shaping pierogi
After resting the dough, roll it out on a floured surface until about one-eighth inch thick.
Use a round cutter or glass to cut out circles from the dough.
Place a small spoonful of filling in the center of each circle, then fold over to create half-moon shapes, sealing edges tightly with your fingers or a fork.
Step 4
Cooking pierogi
Bring a large pot of lightly salted water to a boil, then gently drop in pierogi in batches without overcrowding them.
Cook them until they float up, which usually takes about three minutes.
Remove them using a slotted spoon onto a plate, drizzle some olive oil to prevent sticking together, serve hot, and enjoy this traditional Polish delicacy right at home!