IEW News entry #4 – Pierogi

What is Pierogi at all?

Let's all eat some Polish cuisine!

140 days to go before the anomaly. Is there a way to feel like you were in Poland for a moment? Of course there is. Let’s make Pierogies!!! It’s easier than you think 😉

What is it?

Pierogi (/pɪˈroʊɡi/ pih-ROH-ghee) is a Polish specialty. Filled dumplings of Central European origin made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. Today I will teach you how to make farmer’s cheese and potato filling variation. Recipe produced and tested by ENL agents, everyone survived.

The outer and the inner magic.

The Filling

For the farmer’s cheese and potato filling

  • 250g floury potatoes, cut into pieces
  • 1 medium onion, finely diced
  • 250g half-fat farmer’s cheese
  • salt and pepper for taste

The Dough

For the dumpling dough

  • 300g all-purpose flour
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 150ml warm water
  • 1 egg

Now follow the TOS of Pierogi

The Recipe

  1. For the farmers cheese and potato filling, boil the potatoes in a pan of salted water until soft enough to mash (about 20 minutes). Drain well and set aside to cool.
  2. Heat the oil in a frying pan over a medium heat and fry the onions for 4-5 minutes, or until crisp and browned. Reserve a tablespoonful of the onions for the garnish.
  3. For the dumpling dough, sift the flour into a large mixing bowl and make a well in the centre. Fill the well with the salt, oil and water. Using your fingers, gradually stir the flour into the wet ingredients, add egg, stir until the mixture comes together as a soft dough.
  4. Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes, or until it is smooth and glossy. Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes.
  5. When the potatoes have cooled, transfer them to a large bowl and crumble over the farmers cheese. Mash until smooth, then stir in the fried onions until well combined. Set aside. Add salt and pepper for taste.
  6. To shape the pierogi, roll out the dough onto a lightly floured surface to a thickness of 3mm. Cut 10cm/4in rounds from it using a pastry cutter or glass. Place one teaspoonful of the farmers cheese and potato filling into pastry round. Brush a little water around the edge of each pastry round, then fold the edges together to create a bulging semi-circular dumpling, pressing the edges together to seal.
  7. Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3-4 minutes, or until they float to the surface.
  8. To serve, pile the pierogi onto serving plates and serve with soured cream.Sprinkle with the reserved fried onions and the dill.