Pierogi (dumplings) are the most popular Polish comfort food.
Dumplings come in many shapes and sizes and in Poland, they’re traditional dishes that are a part of many family gatherings. Host Maria in Warsaw first learned how to make pierogi from her grandmother and is now sharing her method of making the dough with us.
Ingredients (for the dough)
- 3 cups Flour
- 1 cup Hot water
- 1/4 cup Vegetable oil
- 1/2 tsp. Salt
- Bring dough ingredients together, kneading well and adding more flour or water as necessary.
- Leave it to rest under a heated bowl for 15-20 min.
- On a floured work surface, roll the dough out thinly (2-3 mm) and cut with a round or glass.
- Spoon a portion of your choice filling into the middle of each circle.
- Fold the dough into half-moon shapes and pinch edges firmly together. Let your creativity lead you through this stage.
- Gather scraps, re-roll and fill.
- Repeat with the remaining of the dough. Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. You may cover with a tea towel until all are ready to be cooked.
- Bring water to boil in a large, low pan and add salt.
- Drop in the pierogi carefully, stir lightly to ensure that they don’t stick together. Return to the boil and reduce heat.
- When the pierogi floats to the surface, continue to cook for 1-2 minutes more (depending on size).
- Take pierogi out carefully with a slotted spoon, add toppings and serve. Smacznego!