And here is my desire to experiment with recipes from all over the world again. Today we are in Poland, a country I adore, which I have visited and greatly appreciated 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 site www.ricettedellanonna.net. And here are the Pierogi from Poland (dumplings with potatoes), they are among the traditional dishes of this nation and vaguely resemble our ravioli. These are filled with lean ingredients, with potatoes and spreadable cheese. Here is my version.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 80 pierogi (8 people)
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 cups All-purpose flour
- 3/4 cup Water (lukewarm)
- 3 pinches Fine salt
- 2 Eggs (medium)
- 1.1 lbs Potatoes
- 9 oz Cream cheese
- 1/4 cup 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 dough hooks attached, place the flour, eggs, water, 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 and let it rest for about 30 minutes on a floured surface, covering it with plastic wrap to prevent it from drying out.
Now roll it out with a rolling pin; it should be quite thin, about 1/8 inch.
Once the dough is rolled out, cut out circles of about 3 inches each.
Continue until you’ve finished the dough (I made 80 discs).Wash the potatoes well, meanwhile put a pot with plenty of water on the stove.
As soon as it boils, add the coarse salt and drop in the potatoes with their skins on, this way they will absorb less water.
Cook them for about half an hour, before draining, check if they are cooked by piercing them with a fork; if it goes in easily, they are ready.
Cool them under cold water, peel them, mash them with a potato masher and place them in a bowl.
Add the cheese, chives, fine salt, pepper, and mix well; if necessary, use your hands as the mixture may be too hard to combine with a fork.Place a dollop of the mixture in each disc, slightly moisten the edges, close the pierogi by pressing the edges well with your fingers, then seal with the tines of a fork.
Dust a tray with flour, place your dumplings on top and cover them with plastic wrap to prevent them from drying out.
Tips/advice
If the potatoes are too dry, add another 2 oz of cream cheese, so the mixture will be well combined.
Cook your Pierogi in plenty of salted water. As soon as they float to the surface, scoop them out with a slotted spoon and place them directly in a pan where you have melted butter with some sage leaves. Toss them and serve hot.
If you like, add a sprinkle of grated Parmigiano.
If you liked the Pierogi from Poland (dumplings with potatoes), you can try other recipes from abroad:
https://blog.giallozafferano.it/chiwawa69/course/ricette-dallestero/
My social channels!
To not miss any recipe you can also follow me on : Instagram; Pinterest;
If you feel like it, give a like to my Facebook page
