Polish Pierogi (z Kapustą i Grzybami)
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!
Bite This!
January 12th, 2007 at 2:19 am
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
January 12th, 2007 at 2:35 am
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!
January 12th, 2007 at 2:48 am
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.
January 12th, 2007 at 3:23 am
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.
January 12th, 2007 at 3:48 am
Brilynn: I’m am honoured. I’m heading over there now.
January 12th, 2007 at 8:32 am
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!
January 12th, 2007 at 6:07 pm
Dagmar: I’ll look forward to seeing your version!
January 13th, 2007 at 12:06 am
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
January 13th, 2007 at 1:05 am
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!!
January 13th, 2007 at 2:31 am
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!
January 14th, 2007 at 6:43 pm
Scott, I’ve only ever had the frozen pierogies…this recipe, though, looks easy enough to give a whirl! These look incredibly delicious.
January 15th, 2007 at 12:56 am
Genie: The frozen ones are great too, but they are incredibly easy to make. Why not give it a try?
January 18th, 2007 at 5:23 pm
Those look and sound soooo good. I haven’t had any decent Polish food since I left Minneapolis!
January 18th, 2007 at 6:44 pm
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!
January 21st, 2007 at 9:54 pm
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!
January 21st, 2007 at 11:25 pm
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.
January 22nd, 2007 at 5:49 am
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.
January 22nd, 2007 at 10:02 am
Mimi: Nice to see the traditional English Cornish pasty still getting a look in