Illustration: Beatrice Toreborg
Pierogi - 3/6 Recipes from All over the World
By: Georgina Laskari
14th of April 2022
So many of our traditions and habits circulate around sharing a meal with others, which can be a strong catalyst for bonding with each other.
Since living in Malmö, which is one of the most multicultural cities in the world, I came up with the idea to ask my friends what is their favourite recipe from their home country. This results in an amazing selection of traditional recipes from ALL around the world. Today’s recipes come from Poland.
My friend Loss suggested me this mouthwatering recipe, from Poland. Just by looking at the illustration, I want to dive into this dish!
- 100 g of dried mushrooms
- 1 kg of sauerkraut (fermented cabbage)
- 1 carrot
- 1 parsley root
- 3 tablespoons of oil
- 600 g wheat flour
- 1/2 teaspoon salt
- 400 ml of boiling water
- 50 g butter
- Rinse mushrooms, cover with cold water and set aside for 6 hours or overnight. The next day bring to a boil, add peeled carrots and parsley and cook until they are soft. At the end of the process, season with salt and pepper.
- Drain the cabbage and cook in 300 ml of water until it is soft with salt to taste (about 45 minutes), drain thoroughly.
- Drain the mushrooms, carrots and parsley, keeping the stock (use it for e.g. mushroom soup). Drain very well and grind together with cabbage in a meat grinder with very large mesh, about 1 cm in diameter (or finely chop on a board).
- Fry the onions in oil in a frying pan and add to the filling. Mix the filling ingredients well, combining everything together, season with salt and pepper.
- Sift the flour into a bowl, add salt. Put butter into hot water and melt, gradually pour into flour, mixing everything with a spoon. Combine the ingredients and put them on a pastry board sprinkled with flour.
- Knead the dough for about 10 minutes until it is smooth and soft. Put the dough in a bowl, cover tightly and set aside for 30 minutes.
- Divide dough into 4 parts, roll into rounds one by one. With a small glass cut out circles, put the filling in the middle, fold in half and stick the edges together to form dumplings.
- Cook until soft, about 3 minutes, but it is best to check if the dumplings are already soft by removing one to a skimming spoon and touching it with your finger.
- Serve with finely diced onions glazed in oil.