And here comes my desire to experiment with recipes from around the world. Today we are in Poland, a country I adore, which I have visited and appreciated very much for its hospitality and kindness. I prepared this recipe to participate in the Polognam Tastes of Poland Contest, taking inspiration, as required by the competition rules, from the website www.ricettedellanonna.net. And here are From Poland: Pierogi (dumplings with potatoes), they are among the traditional dishes of this nation and vaguely resemble our ravioli. These are filled with lean ingredients, potatoes, and cream cheese. I propose my version.
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Below you will find the link to another tasty Polish recipe:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 1 Hour
- Portions: 80 pierogi (8 people)
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 cups All-purpose flour
- 3/4 cup Water (warm)
- 3 pinches Fine salt
- 2 Eggs (medium)
- 1.1 lbs Potatoes
- 9 oz Cream cheese
- 2 tbsps Parmigiano Reggiano DOP (grated)
- 2 tsps Chives (dried)
- 2 pinches Fine salt
- to taste Black pepper (ground)
- 1 tsp Coarse salt
Preparation
In a mixer with the hooks attached, put the flour, eggs, water, and salt and knead until the mixture is smooth and not sticky.
Remove the dough from the mixer, knead it a little with your hands, form a ball that you will let rest for about 30 minutes on a floured surface, covering it with cling film to prevent it from drying out.
At this point, roll it out with a rolling pin, it should be rather thin, about 1/8 inch.
Once the dough is rolled out, cut circles about 3 inches each.
Continue until you finish the dough (I got 80 discs).Wash the potatoes thoroughly, meanwhile, put a pot with plenty of water on the stove.
As soon as it boils, add the coarse salt and drop the potatoes with the peel, this way they will absorb less water.
Cook them for about half an hour, before draining them check that they are cooked, pierce them with a fork, if it enters without effort, they are ready.
Cool them under cold water, peel them, mash them with a potato masher, and put them in a bowl.
Add the cheese, chives, fine salt, pepper and mix well, if necessary help yourself with your hands, as the mixture is a bit too stiff to mix with a fork.Place a small amount of filling in each disc, slightly moisten the edges, close the pierogi by pressing the edges well with your fingers and then passing them with the prongs of a fork.
Dust a tray with some flour, place your dumplings on it and cover them with cling film to prevent them from drying out.
Tips/advice
If the potatoes are too dry, add another 2 oz of cream cheese, so that the mixture is well combined.
Cook your Pierogi in plenty of salted water. As soon as they float to the surface, drain them with a slotted spoon and put them directly in a pan where you have melted butter with some sage leaves. Sauté and serve hot.
If you like, add a sprinkle of grated Parmesan cheese.
If you enjoyed From Poland: Pierogi (dumplings with potatoes), you can try other recipes from abroad:
https://blog.giallozafferano.it/chiwawa69/course/ricette-dallestero/
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