Committee of Ministers Chairmanship – Poland : November 2004 – May 2005 

Pierogi (dumplings)

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.

Dough:
Mix 2 glasses of flour, 1 egg and a pinch of salt with 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.

Fillings:

Cheese dumplings:
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.

Meat dumplings:
Chop pork, beef or any other leftover meat, add minced fried onion, salt, pepper and other spices to taste.

Blueberry dumplings:
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.