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It's the most famous comfort food in Poland

There is no comfort for the cook, it is a labor of love to make, for the comfort of all who enjoy pierogi.


The name comes from an old Slovian word "pir" which means a feast, party, or a merry gathering.

Toppings: · melted butter · caramelized onions · skwarki (pork fat cracklings) · bacon · sour cream (with sugar for sweet fillings) · chopped herbs: dill, parsley, coriander, dill, · ketchup mustard mayonnaise · yoghurt with herbs, spices · cranberry jam · hot tomato cream sauce with coconut milk

The word pierogi is a Polish word that is already in its plural form. Never order Pierogis!



1 Pieróg

Many Pierogi

200 g (7 oz) flour180 ml ( 0,7 cups) of boiling water1 tablespoon of vegetable oilPinch of salt+ beetroot juice/turmeric/sweet paprika/dried parsley/dried dill etc

Granny Helena’s dough recipe

Bring the dough together, kneading well and adding more flour or water as necessary. Leave it to rest under a heated bowl for 15-20 min.On a floured work surface, roll the dough out thinly (2-3 mm) and cut with a round or glass. Spoon a portion of the filling into the middle of each circle. Fold dough into half-moon shapes and pinch edges firmly together. Let your creativity lead you through this stageJGather scraps, re-roll and fill. Repeat with remaining of the dough. Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Cover with a tea towel until all are ready to be cooked.Bring water to boil in a large, low pan and add salt. Drop in the pierogi carefully, stir lightly to ensure that they don’t stick together. Return to the boil and reduce heat. When the pierogi welcome you on the surface, continue to cook for 1-2 minutes more (depending on size). Take out carefully with a slotted spoon, add topping and serve. Here comes a well deserved part: the pierogi party! Smacznego!

  • Roasted or cooked chicken meat minced or in chunks
  • · Minced veal and vegetables
  • · Minced lamb meat
  • · Roasted duck or goose chunks
  • · Grilled vegetable slices
  • · Fried mushrooms, eg. chanterelles
  • · Spinach and feta or ricotta cheese
  • · Pumpkin with parmesan cheese
  • · Green beans with ricotta cheese
  • · Curd cheese and cheddar with sour cream
  • · Pear and blue cheese
  • · Buckwheat & cottage cheese + carmelised onion

Filling Ideas

· Lentils with carmelised onion· Fish, eg. Salmon or trout· Prawns and dill· Fruit – strawberries, cherries, raspberries, plums, blueberries· Soft cottage cheese (+egg, sugar, raisins, etc)· poppy seeds

  • Has hundreds of varieties – you can put inside whatever you like –
  • Lets you make use of left overs (like pizza, pasta, ravioli, samosa, quiche lorraine and other poor people’s food)
  • Nowadays extravagant stuffing and fancy toppings to turn this simple dish into a gourmet delicacy

 1/2 kg (17oz) beef for broth.  1 carrot  1/2 celery.  1 parsley.  2 bay leaves 1 tsp pepper black. 5 grains allspice water or enough to cover the meat and vegetablesand boil until the everything is soft. Take out meat and veggies, cool, mince or grind, add:· salt, peper, marjoram,· 2 tablespoons of soft butter,· 2 chopped, carmelised onions (an maybe some garlic)· 1 raw egg

Meat Filling

· 100g (3,5oz) dried wild mushrooms500g (17oz) ready-made sauerkraut (available in jars from larger supermarkets)· 80g (7oz) soft butter. · Salt, pepper

Mushroom and Sauerkraut

Cottage cheese and potato – ruskie pierogi

· 250g (8,8oz) floury potatoes, mashed3 tbsp olive oil1 medium onion, finely diced and pressed clove of garlic - carmelised250g (8,8oz) cottage/curd cheese. salt, pepper

How To Compose A Filling

How to compose a filling :1 leading ingredient (about 100 g )+ 1-2 soft ingredients summing up to ca 100 g+ 1- 2 spoons of carmelised onion - chopped in cubes and fried on vegetable oil, cold+ salt/pepper/spices/fresh herbs to the taste

  • Pierogi came to Poland around 13th century through Ruthenia or Ruś, region around Kiev, this region belonged to Poland until the beginning of WW2, now a part of Ukraine.
  • Originally pierogi arrived to Ruś (Ruthenia) from China, like many other useful inventions such as paper or gunpowder.


According to a legend, Saint Jack Hyacinth of Poland fed the poor people with pierogi. So pierogi have their own saint

· Pour the flour for the dough through a sieve to separate any lumps and in order to aerate the flour.· The filling ingredients must be cooled, otherwise the dough falls apart· Use some water to wet pierogi rims, if you put too much flour and they don’t stick· Add butter or vegetable oil to boiling water to prevent them from sticking on a plate· Water should only be slightly simmering (not rolling boil)· If you are not going to eat them immediately, let them cool down completely on an oiled platter and sprinkle some oil so that they do not get stuck, before piling them up in a food container.· Heat them in a microwave – covered and with a small cup of water· They freeze well – freeze them separately (raw or cooked) in a single layer and put in a plastic bag once they are solid, you can also freeze the raw dough and, of course, the filling, if you made too much· Defrost pierogi a bit before putting to boiling water· You may experiment with whole grain flour, the dough can also be made glutenfree

Granny Helena's Pierogi Hacks