I have cooked Pierogi several times in my life, but I eat it certainly each time I visit Poland. Pierogi with potatoes and cream cheese are definitely my favorite. In my family, we do huge pierogi – as my mother loves them with a lot of filling. Well, that’s the way they should taste for me.
Pierogi were known in Poland already in the 13th century (in Polish literature the word pierogi appears for the first time in the second half of the 17th century. Probably pierogi come from China and got to Europe during the expeditions of Marco Polo.
The first time when I cooked pierogi in a group was in Trier with my dearest Erasmus friends. We, polish ladies, wanted to cook at some point something traditional and we have chosen exactly this dish. I think this evening will stay in our memories!
Te second time I cooked pierogi with my friends from Frankfurt. That was such great cooperation! I am so proud of all of you. They tasted like at home.. and they turned out to be very pretty as well. Well done my friends, I am so glad I have such great cooking team here in Frankfurt.
Polish dumplings with potatoes and cream cheese
Ingredients
Filling
- 500 g potatoes
- 300 g cream cheese
- 2 onions
- 100 g butter for frying
- salt & pepper
Dough
- 200 ml water warm
- 300 g flour
Instructions
Filling
- We will start with the filling. Cook the potatoes in salty water until they soften. Leave them to cool down.
- In the meanwhile peel onions and cut it into cubes. Fry onion on the frying pan with the addition of butter, until tender.
- Mash potatoes with ricer. Mix them with cheese and half of the onion with some butter in a bowl. Season with salt and pepper.
Dough
- Take a large mixing bowl, combine flour, 1 teaspoon salt and a bit of warm water. Knead the mixture into soft dough. Divide the dough in half.
- On a floured surface, roll the dough into a thin circle (2mm thick).
- Using a coffee mug cut the circles out of the dough.
- Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes (like shown on the picture). You can use a little warm water to seal the pierogi.
- Cook the pierogi in a pot of boiling, salted water, until they float. After floating cook them for another 3 min then remove them from the water and drain.
Polish dumplings cooking team 2011
And here I would like to introduce you to our Erasmus cooking team: Marta, Tina, and Tosia. I miss you ladies.
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