Polish Pierogi (z Kapusta i Grzybami)
January 12th, 2007 by Scott |
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Ok, I could have just called this post “Dumplings filled with Sauerkraut and Mushrooms” – but that’s nowhere near as exotic as this little Polish tongue twister.
This Christmas my wife made the most perfect ones, as pictured – so I just had to take photos and steal her recipe for them! I prefer mine with nothing more then a handful of onions fried in butter scattered on top.
Polish Pierogi – Ingredients
- Sauerkraut
- Mushrooms
- 550 grams Plain Flour
- 115g Unsalted Butter
- 180ml Water
- 6 egg yolks
- 3 eggs
- 1 Onion
Polish Pierogi Recipe – Method
- Make a mound of the flour with a well in the center.
- Add eggs (all) and slowly mix from the center outwards to form a smooth, kneaded dough.
- Roll out the dough (approx 1.5 cm thick), and cut into small circles.
- Fry mushrooms gently in a little butter.
- Drain sauerkraut, and mix with mushrooms to create filling mixture.
- Place filling if into center of the dough, and seal edges with a little water, squashing down with a fork forming semi circles.
- Boil a pot of water with a little salt, and insert Pierogi.
- Cook for approximately 5 minutes – they will float when nearly ready.
- Fry with butter until lightly browned if desired.
- Chop onion and fry gently in butter until soft. Serve on top of the pierogi.
And to serve…
Serve as a simple supper, or freeze – they’ll last for months. Enjoy!
And don’t forget – Weekend Herb Blogging is coming here on the 21st of January!
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Try add a little oil to water when cooking them – they won’t glue together (works fine with cooking all kind of noodle too).
I like my pierogi z kapusta i grzybami to be spicy, so I’m adding tons of pepper
These sound delicious. I grew up with the traditional cheese and potato kind but since learning I was allergic to potato I’ve been wondering how I would make them. I love the sound of this combo for the filling! Thank you for posting this recipe and the delectable photo!
Voidan: Great tip, thanks. Same goes with me for the pepper, actually.
Heather: I’ve still not eaten the cheese and potato type, but my wife is promising to cook something similar in the next few days.
I. Want. Some. Now.
I love pierogies, love them. I’ve just decided I should make some with morels…
And I’ve completed your meme request, you should be honoured that it was the first thing I accomplished upon my return to blogging.
Brilynn: I’m am honoured. I’m heading over there now.
Mmm, looks so yummy!!! I actually made pierogi ruskie exactly one week ago for Anne’s 13 course dinner. And they came out great!
I’ll post about mine soon too!
Dagmar: I’ll look forward to seeing your version!
Ruskie pierogi still are my favorites, but lately I made few experiments. Pierogi stuffed with spinach & feta are worth to try.
You may also try (& post translated recepe, if you’ll like it) those:
Pierogi z kurkami:
Grzyby gotujemy okolo 10 minut, nastepnie mielimy w maszynce do miesa, dolewamy slodkiej smietanki i dusimy, az beda miekkie. Do farszu mozemy dodac podsmazona cebule. Doprawic sola, pieprzem ew galka muszkatolowa.
Smacznego
OMG! These sound incredible! I’ve never attemtped this, but, my tastebuds are now *screaming* EMERGENCY! I’ll be making these in short order! I’ll let you know how they turn out, Thanks for posting! Have a great evening, and a great weekend!!
Voidan: Thanks for the tip – I’ll try it out and post here if it works out!
Michelle: Thanks a lot – feel free to experiment with the topping, or even the filling. Have a great weekend too!
Scott, I’ve only ever had the frozen pierogies…this recipe, though, looks easy enough to give a whirl! These look incredibly delicious.
Genie: The frozen ones are great too, but they are incredibly easy to make. Why not give it a try?
Those look and sound soooo good. I haven’t had any decent Polish food since I left Minneapolis!
Katie: I’ve heard there’s some quite large Polish communities in some areas of the states. Would be interesting to see how the food has changed since it went over there!
The main change to pierogi in the states is that a combination of potatoes and cheddar cheese (or even American processed cheese) is probably the most popular filling among Polish Americans and Americans in general. These are so popular that they found in supermarkets throughout the U.S. as is commercially made kielbasa. (Though in most industrial cities excellent kielbasa is available in butcher shops (“artisanal kielbasa”?).
Also, some Polish foods have spread around to other communities. In particular a type of kielbasa sandwich called a “Polish Boy” is popular among African Americans around here. It usually includes barbecue sauce and often kielbasa not worthy of the name. (q.v. http://en.wikipedia.org/wiki/Polish_boy)
Czarnina has not met with the same level of acceptance.
Hi Vlad, thanks for all the info. It makes me realise that although there are a lot of Polish over here in the UK, Polish food doesn’t seem to have spread throughout mainstream culture.
And it’s a shame about Czarnina, I love the stuff! I have a recipe sitting here somewhere – I’ll have to post that one this blog one day!
Hi Scott,
I think that the spread and “naturalization” of Polish foods here is due to a few things: the Poles are a relatively old immigrant community here that began immigrating in large numbers in the 1880′s, they are a large community (Chicago had more Poles than Warsaw for a very long time), and also they settled in areas where there were huge numbers of other East European immigrants that shared their general tastes in food (Slovaks, Ruthenians, Czechs, Croats, Ukrainians, Hungarians, Germans). It’s rather like the post world war II craze for polkas in the US – a critical number of East and Central European immigrants and their descendants identified with it. Also, I think that since the Poles were predominately Catholics – the largest denomination here -, they mixed a great deal with Americans of other ethnic backgrounds, spreading and exchanging foodways as they went (Polish/Irish and Polish/Italian marriages are very common among second and third generation types.)
On the other hand, Chicken Tikka Masala and Bangara music, while certainly present here in the states, are not the widespread phenomena they appear to be in the UK. I think it depends on having a certain critical mass of the right kind of people for things to take off.
Well, that said, there are some pierogi z kapusta i grzybami in the fridge right now that need dispatched. With fried onions!
Best,
Vlad
Oh, this post brings back memories! We had a famiy friend who’d grown up in Chicago and used to make me pierogies every New Year’s so I could take them back to school with me. She’d usually give me enought for 3-5 meals, and I’d freeze them and then every week or so, thaw them and eat them with cole slaw. I’m not fond of sauerkrat, so she made potato and cheese pierogies, I think. Good comfort food in winter!
Mimi: Potato and cheese pirogi are very popular in Poland – perhaps more so than sauerkraut and mushrooms. I’m still yet to try them, though.
Oh so good, Scott — nothing like potatoes and cheese. I’ve eaten the sauerkraut version and it’s not bad — but still, hands down potatoes and cheese would be my favorite. Interesting how every culture has its filled sandwiches. Up herer it’s the Cornish pasty.
Mimi: Nice to see the traditional English Cornish pasty still getting a look in
[...] more detail about these in future recipes, but will say that there was a lot of fish, sauerkraut, Pierogi and no meat. Several cakes adorned the table for desert, including the delicious Polish Cheesecake [...]