Committee of Ministers Chairmanship – Poland : November 2004 – May 2005
Pierogi have undisputedly a Polish character – you never know what is inside! There is a wide variety of fillings for this simple and tasty dish. They can be sweet and spicy, with meat or vegetarian. Mushroom and cabbage dumplings are a part of the Christmas Eve Supper.
Mix 2 glasses of flour, 1 egg and a pinch of salt with ½ glass of hot water. Work dough until firm. Roll out into a thin sheet, adding some flour if too sticky. Cut into circles using a glass. Place a heaped teaspoon of filling in the center. Fold over, press edges firmly to prevent the filling from running out while cooking.
Drop pierogi into a large amount of salted boiling water. When they rise to top, cook them over low heat 3–5 more minutes.
Put 250 g of cooked, cold potatoes through the meat grinder or puree as well as you can with 250 g of white cheese (unsweetened “fromage frais” in a pot or cottage cheese). Add chopped and fried onion, pepper and salt and mix thoroughly.
Chop pork, beef or any other leftover meat, add minced fried onion, salt, pepper and other spices to taste.
Dry and mix blueberries with some sugar. The edges of dough need to be pressed together really tightly. Serve with melted butter or cream and sugar.