Name: Pierogi: Polish dumplings
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Polish
Ingredients: 2 cups all-purpose flour; 1/2 tsp salt; 3/4 cup water; Filling of your choice (e.g. mashed potatoes, cheese, sauerkraut, meat, fruit); Topping of your choice (e.g. sour cream, fried onions, and bacon bits)

Pierogi are a very popular Polish food and I grew up making them alongside my mom and grandmother every week. To this day, I am convinced that my mom makes the best pierogi I’ve ever had, but everyone that grew up eating them has the same claim.

Pierogi are a type of filled dumpling that is popular in many Eastern European countries, including Poland, Ukraine, and Slovakia. They are often served on holidays and special occasions and are made by rolling out a dough and cutting it into circles.

The filling is then placed in the centre of each circle, and the dough is folded over and sealed to create a half-moon shape. There are many different types of pierogi fillings, including potato, cheese, sauerkraut, meat, and fruit. Some people also enjoy sweet pierogi filled with fruit, such as blueberries or cherries.

The pierogi are then boiled in water and served with a variety of toppings, such as melted butter, sour cream, fried onions, and bacon bits. They can be served as a main course or as a side dish.

I personally like eating them fried rather than boiled so when following the recipe below, I’d recommend throwing them on a pan after to get that perfect crispy crust!

Directions

In a medium bowl, mix together the flour and salt.

Slowly add the water, stirring until the dough comes together in a ball. If the dough is too dry, add a little more water. If it is too sticky, add a little more flour.

On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Using a biscuit cutter or a drinking glass, cut the dough into circles.

Place a spoonful of filling in the centre of each circle. Fold the dough over the filling and press the edges together to seal.

Bring a pot of salted water to a boil. Gently place the pierogi in the boiling water and cook for 2-3 minutes, or until they float to the surface.

Remove the pierogi from the water with a slotted spoon and place them on a plate.

If you want crispy pierogi, fry them in a pan with a little oil until they are golden brown on both sides. This will add an extra 15-20 minutes to the cooking time.

Serve the pierogi hot, topped with your choice of toppings, such as melted butter, sour cream, and fried onions.