Polish Dumplings (Pierogi)
"My favorite food from childhood was made by my grandmother. I have modified the recipe a little. This makes enough for 5-6 people. I don't eat meat, so I don't add smoked bacon, but I'll give the recipe with bacon because it's just tastier. These boiled dumplings go well with a side of fried onions. If you have any left for the next day, they are delicious fried in oil. Enjoy your meal." ~Wiesława Żurawska
Potato and Cheese Pierogi.
Yield 6 servings
Ingredients
STUFFING
2 ounces smoked bacon, diced in small cubes (about 2 strips of bacon)
1.5 cups, diced onion
1 tablespoon diced garlic
3/4 pound mashed cottage or farmers cheese
3/4 pound peeled, boiled, mashed potatoes
1/4 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
DUMPLING DOUGH
1 pound wheat flour (.5 kg)
1/4 teaspoon salt
1 tablespoon olive oil
1 cup of warm water
PRESENTATION
1 tablespoon chopped parsley
| 1 | Fry bacon in a dry frying pan for a few minutes. (If not using bacon, heat one tablespoon vegetable oil in a pan.) |
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| 2 | Add the onion and garlic. Fry until translucent. |
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| 3 | Put farm cheese in a bowl and mash it with a fork. Stir in mashed potatoes, then bacon, onion, and garlic. Mix everything thoroughly. |
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| 4 | Finally, season filling with salt and pepper to your taste. |
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| 5 | To make the dough, mix salt into the flour. Add oil and slowly add the water, kneading dough all the time. If it turns out to be too sticky, sprinkle a bit of flour until the right consistency is obtained. Knead until all ingredients combine well. |
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| 6 | Sprinkle a pinch of flour on the worktop. Roll out the dough into a thin round about 20" across. Cut out round pancakes with a glass. Spoon filling into center of dough circle. Fold in half with stuffing inside. Glue dumpling edges carefully, moistening with water and pinching so they do not open during cooking. |
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| 7 | Boil dumplings in boiling salted water. When they come to the surface, cook for about 2 more minutes. Dry half and brown in a little oil. |
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| 8 | Present dumplings, sprinkled with parsley; fried onions on the side. |
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notes
NOTE One of the stuffing ingredients is cottage cheese, but more popular in some countries is halloumi (challoumi) cheese. With this cheese the stuffing will probably not require additional salt. Halloumi is a Cypriot cheese traditionally made from goat, sheep, or even cow milk. It is similar to mozzarella. ~W.Z.
