Polish Pierogi

#easyfoodcreations #PolishChristmas #pierogi

Pierogi, one of the most famous Polish dishes. They can be stuffed with vegetables, meat, fish, fruits, or any combination of these. Polish pierogi dough is quite a bit different than Ukrainian dough, it resembles more Chinese dumplings dough. 

Traditional Polish Christmas pierogi are stuffed with either cabbage and mushrooms, or just mushrooms. This year I made three stuffings - cabbage and mushroom, salmon dill, and spinach and feta.

Ingredients:

Dough:

All purpose flour

Hot water

proportions are 2:1 (flour to water)

Filling 1:

0.5kg  of sauerkraut
650 g of fresh mushrooms
100 g dried mushrooms
Cook all finally chopped ingredients for about 4 hours.

1. Make the dough in the food processor. It goes really fast as you can use boiling water; doing the same by hand takes more time as your water is much colder. The dough is fairly hard to work with by hand; even rolling it I find to be quite a workout.

2. Divide the dough into manageable sections, keeping the remaining dough covered so it does not dry out. Roll the dough into thin sheet (about 2 mm), then cut into round shapes with a cookie cutter. You an use pierogi making gadgets that would take the whole sheet at once.
3. Stuff each round sheet with about 2/3 teaspoon of filling.
4. Boil a large pot of water. Cook pierogi in a boiling water for about 5 minutes until start floating on top.
5. In Poland, generally we do not fry them. We serve them with a little bit of fried onion with butter or just butter or olive oil.
6. Enjoy!