Traditional Polish Dumplings (Pierogi) – Savory & Sweet Fillings

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Introduction:

Pierogi are iconic Polish dumplings, beloved for their soft dough and versatile fillings. Whether served with savory fillings like potatoes and cheese or sweet ones like berries, pierogi are a comforting dish enjoyed at family tables, holidays, and festivals across Poland. These delightful dumplings are boiled, sometimes pan-fried, and often served with toppings like butter, onions, or sour cream.

Origin:

Pierogi originated in Central and Eastern Europe and have been a staple in Polish cuisine since the 13th century. Originally influenced by Eastern and Slavic traditions, pierogi became uniquely Polish over time, with regional variations in fillings and preparation styles. They’re often prepared during holidays such as Christmas and Easter and symbolize home cooking and heritage.

Ingredients (Dough):

  • 2½ cups (315g) all-purpose flour
  • 1 large egg
  • ½ teaspoon salt
  • ¾ cup (180ml) warm water
  • 1 tablespoon vegetable oil or melted butter

Savory Filling Option – Potato & Cheese (Ruskie):

  • 1½ cups mashed potatoes (cooled)
  • 1 cup (225g) farmer’s cheese or ricotta
  • 1 small onion, finely chopped and sautéed in butter
  • Salt and black pepper to taste

Sweet Filling Option – Blueberry & Sugar:

  • 1 cup fresh or frozen blueberries (if frozen, thawed and drained)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon zest (optional)

Optional Ingredients:

  • Sour cream or butter (for serving)
  • Caramelized onions (for savory pierogi)
  • Whipped cream or powdered sugar (for sweet pierogi)
  • Cinnamon (for sweet variations)
  • Fresh mint (for sweet presentation)

Instructions:

1. 

Make the Dough:

  1. In a large bowl, mix flour and salt.
  2. Beat the egg, then add it to the flour.
  3. Add warm water and oil. Mix until combined.
  4. Knead on a floured surface for about 8 minutes until smooth and elastic.
  5. Cover with a damp cloth and let rest for 30 minutes.

2. 

Prepare the Filling:

  • For savory: Mix mashed potatoes, cheese, sautéed onions, salt, and pepper.
  • For sweet: Gently toss blueberries with sugar and lemon zest.

3. 

Assemble the Pierogi:

  1. Roll the dough to 1/8-inch thickness. Cut circles using a 3-inch cutter or glass.
  2. Place a small spoonful of filling in the center of each circle.
  3. Fold the dough over to form a half-moon shape and press the edges tightly to seal. Use a fork to crimp if desired.

4. 

Cook the Pierogi:

  1. Bring a large pot of salted water to a boil.
  2. Drop pierogi in batches. Stir gently to prevent sticking.
  3. When they float to the top, cook 2–3 minutes more. Remove with a slotted spoon.

5. (Optional) 

Pan-fry for Extra Flavor:

  • Heat butter in a pan over medium heat and sauté boiled pierogi until golden on both sides.

Tips for Success:

  • Don’t overfill the dumplings; it makes sealing difficult.
  • Use a damp towel to cover dough and finished pierogi to prevent drying.
  • Ensure the edges are well-sealed to avoid leaking during boiling.
  • Let fillings cool completely before using.

Recommendations:

  • Serve savory pierogi with fried onions, bacon bits, and sour cream.
  • Serve sweet pierogi with sweetened sour cream, powdered sugar, or fruit sauce.
  • Freeze uncooked pierogi on a tray, then transfer to bags for long-term storage.
  • Great for batch cooking and reheating.

Nutrition (Per 3 Pierogi, Approximate):

  • Savory (Potato & Cheese):
    • Calories: 220
    • Carbs: 28g
    • Protein: 6g
    • Fat: 9g
  • Sweet (Blueberry):
    • Calories: 180
    • Carbs: 30g
    • Protein: 3g
    • Fat: 5g

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