Potato Pierogi (Poland)
Potato Pierogi is a symbol of Polish comfort food, traditionally stuffed with creamy mashed potatoes and cheese, these pierogis are boiled and then lightly sautéed in butter to create a golden, crispy finish. In addition to being a comforting everyday meal, Potato Pierogi hold special cultural significance during festive occasions, such as Christmas Eve dinner (Wigilia), where they are served as part of the multi-course feast. I knew Bartek would be able to show me how to make these properly!
Dough
- 500g Plain flour
- 260ml water (hot but not boiling)
- 1 Tsp vegetable oil
- Pinch of salt
Filling
- 1kg potatoes
- 275g twaróg tłusty (curd cheese)
- 400g Boczek (bacon), diced
- 3 white onions, finely diced
- 1/2 tsp Marjoram
- Large handful chives, finely chopped
- 1 Tbsp śmietana (sour cream) (more to serve)
- Salt and pepper to taste (to season onions)
Step 1
In a bowl, combine the flour, oil, and hot water. Knead the mixture for about 10 minutes until a smooth dough forms. Cover the dough and let it rest for 30 minutes.
Step 2
Peel and roughly chop the potatoes, then place them in a pot of cold water. Bring to a boil and simmer for about 15 minutes, or until they are fork tender.
Step 3
Meanwhile, finely dice the bacon and slowly render the fat in a pan. Once crispy, drain the bacon but keep the fat in the pan for later use.
Step 4
Add the chopped onions to the pan along with the marjoram and ½ tsp of salt. Sauté for 5-10 minutes until the onions are soft and caramelised. Add a splash of milk to help soften them further.
Step 5
Mash the potatoes until smooth, then mix in the twaróg, ¾ of the onion mixture, the chives, and 1 tbsp of sour cream.
Step 6
Divide the dough into smaller sections for easier handling. Roll it out thinly and use a glass to cut out circles. Work in batches to fold the pierogi, preventing them from drying out or sticking together.
Step 7
Place a small spoonful of filling in the centre of each dough circle, fold over, and either braid the edges using the squeeze-and-fold technique or use a fork to seal them.
Step 8
Cook the pierogi in simmering water with a splash of oil until they float to the surface.
Step 9
Transfer the cooked pierogi onto tin foil (as they tend to stick to plates or paper towels). Fry them in a pan with oil until golden brown and crispy.
Step 10
Reheat the remaining onions and bacon, then serve the pierogi with a dollop of sour cream and enjoy! SMACZNEGO!