Written by Rose Izydorczyk


Recipe: Get stuffed

Rose Izydorczyk only went and made us some delicious goods from her motherland. We’re now addicted to pierogies.

Let’s get one thing straight. There is nothing more satisfying or more delicious in Polish cuisine as pierogies. Fight me on this if you wish but be prepared to lose. Obviously, there are other droolworthy goods that everyone should definitely try while visiting my motherland (that sounds weirdly filthy) but once you sink your teeth into the thinly rolled Polish dough, you will never go back to other dumplings.

Yeah yeah, I know, you can buy pre-made ones but, trust me, there is no comparison. Pierogies made by industrial dough mixers are less delicate in taste and the dough is much tougher. Although the process of forming a proper dough can be troublesome, once you have a tried-and-tested recipe it should be easy-peasy.

The variety of fillings is endless and you can have them either savoury or sweet. My personal favourites are: sauerkraut and mushrooms, potato with white cheese and onion, white cheese with sugar or, like in this recipe, buckwheat with white cheese and onion and the dessert version with redcurrants.

It’s important to serve them with a topping. I suggest fried onion, melted butter or sour cream. For the sweet batch, prepare a topping of yoghurt, sugar and cinnamon.

dumplings-redcurrantsIngredients (to serve approximately five people)

For the dough:
250g wheat flour
1 tsp salt
30 ml oil
100 ml very hot water

For the savoury filling:
2 tsp butter
1 onion
100g white cheese
100g buckwheat
3 tsp yoghurt

For the sweet filling:
115g redcurrants or any other seasonal fruits (½ cup)
66g sugar (⅓ cup)

For the savoury topping:
4 tsp butter
2 onions

dumplings-buckwheatFor the sweet topping:
1 cup yoghurt
sugar (to taste)

What you will need:
Rolling pin (Don’t have one? No worries! Remember that bottle of chardonnay you drank last night? Use it as a kitchen tool. Booze to the rescue.)
A cup


For the savoury filling:
In a saucepan, sauté the finely diced onion. Cook the buckwheat, as instructed on the box. Drain with cold water. Mix the grains with crushed cheese and onion. Add three tsp of yoghurt.

For the sweet filling:
Simply mix the redcurrants with the sugar.

For the dough:
In a bowl, combine the flour, salt and oil, manually pressing on the ingredients while gradually adding the hot water (but be wary of burning yourself). Continue forming the dough until elastic, smooth and soft. This should take about seven minutes. Cover with a cloth and let it sit for at least 15 minutes.

On a clean, floured surface, roll the dough flat and cut it into circles using a cup. Some people add an egg to the dough but that is entirely optional. I suggest using only the yolk, as egg white can lead to firm, not-pleasant dough pillows. If the dough is too firm, just add a few tablespoons of hot water.

Place the filling in the middle and fold over the oval piece, closing the edges and sealing them (slightly soak your fingers in water if you are having trouble with gluing it all together).

Keep the uncooked pierogies under a cloth to prevent them from drying out.

dumplings-sauceBring a pot of salted water to a boil. Add the first savoury batch, stirring once or twice so they don’t stick together. Once they float to the surface, cook them for an additional five minutes. Do the same with the second batch. The pierogies can be also fried afterwards.

For the savoury topping:
Put a skillet on medium heat and melt the butter, add the onions and gently stir. Continue until caramelised. (This should take about 10 minutes.)

For the sweet topping:
Mix the yoghurt with sugar and cinnamon.


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Written by Rose Izydorczyk

Rose Izydorczyk is a 22-year-old student from Poland. She spends her free time reading crime novels and watching musicals. Her special talent is knowing the script of Mean Girls off by heart. #sofetch