Learn to make Pierogi
Revisiting a Polish Christmas Eve
‘Twas the night before Christmas, and in every Polish household the tradition of Christmas Eve begins: carol singing, gifts under the Christmas tree, exchanging wafers and good wishes, and of course, the evening supper. The tables are loaded with traditional dishes including barszcz, carp, herring, kutia, compote, and of course, pierogi. The most traditional and exceptionally infamous Polish Christmas dish, especially if grandma made them. In fact, she allowed me to share the recipe with you, just this once.
This pierogi recipe yields forty pierogi which serves four people (usually). Takes about two hours from start to finish.
Ingredients for Pierogi
For the filling:
2 onions, finely chopped
500g (1.1 lbs) potatoes
300g (10 oz) full-fat curd cheese (or farmer’s cheese)
2 tablespoons butter
½ cup (120ml) water
Salt and pepper, to taste
For the dough:
500g (4 cups) wheat flour, plus extra for dusting
1 egg
1 tablespoon olive oil
1 tablespoon milk
1 tablespoon butter, melted
300ml (1¼ cups) warm water
For general cooking and serving:
3 tablespoons salt (for boiling water)
3 tablespoons olive oil (for boiling water)
4-6 tablespoons butter (for sautéing)
200g (7 oz) bacon, diced
Sour cream, for serving
1. Make Filling
Finely chop onions. Heat 2 tablespoons butter in a pan over medium heat. Add chopped onions and ½ cup water, and sauté until translucent and glassy. Peel potatoes and add to a pot of boiling water. Boil until soft, about 15-20 minutes. Drain well. Crumble or grate curd cheese into a bowl. Add cooked potatoes and sautéed onions. Season generously with salt and pepper and mix well to create a smooth filling. Set aside to cool.
2. Make Dough
In a large bowl, combine 500g flour, egg, olive oil, milk, melted butter, and warm water. Knead for 8-10 minutes, sprinkling flour on your work surface to prevent sticking, until dough is smooth and elastic. Cover bowl with a tea towel and let rest for 30 minutes.
3. Prepare Water
Meanwhile, bring a large pot of water to a boil. Add 3 tablespoons salt.
4. Shape Pierogi
After 30 minutes, turn dough out onto a floured surface. Roll out until about 3mm (⅛ inch) thick. If your surface isn’t large enough, work with half the dough at a time. Using a round glass or 3-inch (7.5cm) cutter, cut out circles. Alternatively, cut dough into squares with a knife. Place 1 teaspoon of filling in the center of each piece. Dip your fingers in warm water, fold the circle in half, and pinch edges firmly to seal. For extra security, crimp the edges by pinching between your forefinger and middle finger to create a wavy pattern.
5. Boil Pierogi
Add 3 tablespoons olive oil to the boiling water. Working in batches (don’t overcrowd), add pierogi and boil for about 5 minutes until they float to the top.
6. Sauté Pierogi
While pierogi boil, heat a large skillet over medium heat. Add 1-2 tablespoons butter and a portion of the diced bacon. Transfer cooked pierogi to the skillet and sauté until deep golden-bronze, about 3-4 minutes per side. Continue with remaining pierogi in 3-4 batches, adding fresh butter and bacon for each batch.
7. Serve
Arrange all pierogi on a large platter and pour the butter and bacon from the pan over top. Serve immediately with a generous bowl of sour cream for dipping.
Smacznego i Wesołych Swiat!
(Bon appétit and Merry Christmas!)
This recipe was written by Zofia Czubak.
This piece has been published in Issue 40 of the WARKITCHEN, a Christmas special. Explore the full WARKITCHEN archive here. Enjoy the experience 🥂
