The Culinary Trip around the World stops in Poland.

Finally, I can share my favourite Polish dish. It’s a classic: vegetarian pierogies. Hearty, filling, yummy, real comfort food and the best: they are homemade.

Of course, they come in different flavours like sauerkraut, vegetables or with meat. I’d suggest, once you get the hang of folding it, to try as many options as possible. You cannot go wrong.

(Recipe) Polish Pierogi with Potato Stuffing

To be honest, it is a bit time consuming, but also a lot of fun. I like spending time in the kitchen trying out recipes I brought home from other countries. It’s like watching at photos with your taste buds. Memories come up, situations, experiences and of course all the fun. Because, let me tell you, Poland is in my opinion always a fun travel destination. Once you get behind the facade, Poland reveals itself and you see more than what’s exhibited.

Read more about Poland

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(Recipe) Polish Pierogi with Potato Stuffing

Ingredients

Filling

50g Butter
70g Onions (chopped)
160g Mashed Potatoes

Optional: seasoning like pepper, tabasco, paprika

Dough

3 Eggs
200g Sour Cream
400g Flour
pinch of Salt
1 tbsp Baking Powder

Instructions

I start with the filling.

Therefore I peel potatoes and cook them. When they’re soft, I mash them, add a bit of milk and butter and season with salt and cumin. If you want to skip this step, use the packaged mashed potatoes. That’s fine as well.

I melt the butter in the pan and cook the chopped red onions for approximately five minutes in it. Now I add the onions to the mashed potatoes and season to our liking. We like to eat a bit spicy, so I opted for pepper, tabasco and paprika.

On to the dough, which, by the way, you can easily prepare and use later.

Beat eggs and sour cream. In a different bowl, stir flour, salt and baking powder. Combine with egg mixture. Knead on a floury surface.

Divide the dough in two parts.
Roll out the first part on a, again, floury surface until you reach a thickness of about 3 mm. Now cut circles with a glass or biscuit cutter.

Place a teaspoon of your mashed potatoes in the centre, fold over and press together. To achieve the signature pierogi look, press down with a fork.

While filling and folding, bring a pot of salt water to boil. Add your pierogis and cook for 4 to 5 minutes. If they’re done, they float on the top and you can remove them.

Tip: You could fry them from both sides until they are crispy.
And if you like, try them with sour cream and chopped chives.

Enjoy!

(Recipe) Polish Pierogi with Potato Stuffing

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Do you like Polish food, what’s your favourite? Share your recipe in the comment section. I’d love to try out some more.

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(Recipe) Polish Pierogi with Potato Stuffing

(Recipe) Polish Pierogis with Potato Stuffing – Vegetarian Version

Ingredients

  • Filling
  • 50g Butter
  • 70g Onions (chopped)
  • 160g Mashed Potatoes
  • Optional: seasoning like pepper, tabasco, paprika
  • Dough
  • 3 Eggs
  • 200g Sour Cream
  • 400g Flour
  • pinch of Salt
  • 1 tbsp Baking Powder

Instructions

  1. I start with the filling.
  2. Therefore I peel potatoes and cook them. When they’re soft, I mash them, add a bit of milk and season with a bit of salt and cumin. If you want to skip this step, use the packaged mashed potatoes. That’s fine as well.
  3. I melt the butter in the pan and cook the chopped red onions for approximately five minutes in it. Now I add the onions to the mashed potatoes and season to our liking. We like to eat a bit spicy, so I opted for pepper, tabasco and paprika.
  4. On to the dough, which, by the way, you can easily prepare and use later.
  5. Beat eggs and sour cream. In a different bowl, stir flour, salt and baking powder. Combine with egg mixture. Knead on a floury surface.
  6. Divide the dough in two parts.
  7. Roll out the first part on a, again, floury surface until you reach a thickness of about 3 mm. Now cut circles with a glass or biscuit cutter.
  8. Place a teaspoon of your mashed potatoes in the centre, fold over and press together. To achieve the signature pierogi look, press down with a fork.
  9. While filling and folding, bring a pot of salt water to boil. Add your pierogis and cook for 4 to 5 minutes. If they’re done, they float on the top and you can remove them.
  10. Tip: You could fry them from both sides until they are crispy.
  11. And if you like, try them with sour cream and chopped chives.
http://www.travelandlipsticks.com/pierogis-potato-stuffing/

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