Beause of the mini guide to Warsaw in Poland we also wanted to share a Polish recipe.
Pierogi looks a little like Italian ravioli, but it is really more like a dumpling. When I tried this for the first time I ordered it at a restaurant with sauerkraut-filling, and I couldn’t help but think that it would better without the sauerkraut. Making it myself I used a potato-filling which made them a lot better.
Polish pierogi
Ingredients
- PIEROGI
- 550 ml flour
- ½ tsp salt
- 1 egg
- 50 ml low fat sour cream
- 150 ml water
- FILLING
- 6 peeled potatoes cut in small pieces
- 60 g parmesan
- Splash of milk
- 1 tsp garlic powder
- Salt
Instructions
- PIEROGI
- Mix the flour and salt, then add the egg, sour cream and water.
- Add more flour if the dough is sticky.
- Roll out ⅓ of the dough, about 1 cm thick. Use a glass to cut out circles.
- FILLING
- Cook the potatoes.
- Mash them with a hand blender together with the parmesan, splash of milk, garlic powder and salt.
- Add one tsp of potatoes to the circles and fold.
- Press around the edges with your fingers.
- Cook the pierogis in boiling water, and make sure that they don’t stick together.
- When they float to the top let them cook for one more minute.
- Heat a frying pan with some oil and cook the pierogis until they are golden on each side.
- Serve with sour cream.
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