Today We Celebrate a Dish from Poland

Today is National Pierogi Day. Now I will admit, I didn’t really know what Pierogi were aside from a dough filled with mashed potatoes. And while that is part of the story, it’s only part.

Traditionally, Pierogi, a Polish dish, was considered peasant food. All that changed sometime around the 17th century, when Pierogi were considered a stable of the Polish diet. Each holiday had its own special kind of Pierogi created to celebrate. There were different shapes, fillings and cooking methods. Weddings were celebrated with Pierogi Kurniki – a kind of baked chicken pie. In eastern Poland, Pierogi stuffed with potatoes, cheese, cabbage and mushrooms are well-received at Christmas time.

Ukraine has their own take, known as Varenyky. Unlike Polish Pierogi, in Ukrainian Varenyky is not pan-fried.

German speaking regions use the term Pirogge to describe all sorts of Eastern European filled dumplings and buns. Some are boiled, others baked. Hungary has a similar dish made of pasta pockets that are filled with jams, cottage cheese or even meats.

All of these traditions and variations on a dish that is believed to have come originally from Poland got me to thinking about the holidays. Wouldn’t it be wonderful to have a Holiday Buffet filled with dishes from all over the world? These simple Potato Dumplings would be a nice place to start, don’t you think?

Polish Pierogi
Dough
1/2 cup Butter, softened
5 cups Flour
1 teaspoons Salt
1 cup Water
3 large Eggs

Set butter on counter before beginning to allow to soften. Measure flour in level cupfuls, set aside.

In a food processor, combine flour and salt, pulse to blend. Add water, eggs and softened butter, pulse until dough comes together in a ball, adding additional water or flour a tablespoon at a time as needed. Let dough rest, covered, for 30 minutes.

Filling
4 medium Russet Potatoes
2 Yellow Onions, chopped
2 tablespoons Butter
5 oz Cream Cheese, softened
1/2 teaspoon Salt
1/2 teaspoon White Pepper

Peel potatoes, cut into cubes. Place potatoes in a large saucepan, cover with about an inch of water. Bring potatoes to a boil over high heat. Reduce heat; cover and simmer until tender, about 12 minutes.

While the potatoes cook, peel and chop onions. In a large skillet over medium-high heat, sauté onions in butter until tender.

Drain potatoes, return to the saucepan over very low heat. Stir potatoes until steam has evaporated and the potatoes are dry, about 2 minutes. Press potatoes through a potato ricer or strain into a large bowl. Stir in cream cheese and onion mixture. Season filling with salt and pepper.

To Assemble: Divide Pierogi Dough into 4 equal parts. Lightly flour work surface. Working with 1 portion at a time, roll dough into a disk about 1/8-inches thick. Cut dough with a floured 3-inch biscuit cutter.

Place 2 teaspoons of filling in the center of each circle. Moisten edges with water, fold in hanf and press edges to seal completely. Repeat with remaining dough and filling.

Bring a Dutch Oven of water to a boil over high heat. Gently lower Pierogi in batches into the boiling water. Reduce heat to a gentle simmer, cook until Pierogi float to the top and are tender, about 90 seconds. Remove with a slotted spoon and drain.

Note: Once cooled, Pierogi can be frozen for up to 3 months. Place waxed paper between Pierogi to prevent sticking, freeze in an air-tight container. Simple fry when ready to enjoy.

Additional for Each Serving (4 per serving)
1/4 cup Onion, chopped
1 tablespoon Butter
2 Green Onions
1/2 cup Sour Cream

Peel and chop onion. In a large skillet, sauté Pierogi with onion in butter until Pierogi are lightly browned.

Snip or mince green onions, sprinkle over Pierogi just before serving. Serve with sour cream, if desired.

---

O God, let all the nations praise you