Wednesday, December 23, 2009


It's Christmas and Christmas is all about cooking. So today, as the title suggests, we shall take a close look at how one of the most important Polish dishes is made. And one of the few I can actually prepare. Here goes, ladies and gentlemen, pierogi z kapustą i grzybami!

h ingredients: 3/4 kg of flour, a pinch of salt, two eggs and some water.

Stuffing ingredients: chopped sauerkraut, mushrooms, salt and pepper; all cooked together until it's brownish and soft.

Prepare pierogi:

1. Mix all the ingredients, kneading until the dough resembles pizza dough, maybe a bit less soft but definitely elastic.

2. Roll out the dough until it's quite thin and cut out round pieces - we always use a glass.

3. Put a bit of stuffing onto the dough.

4. Fold the dough and make it pretty.

5. Boil some water with a pinch of salt and a spoonful of olive oil. Boil pierogi for about 3 minutes after they appear on the surface. Don't forget to stir!

6. Last but not least, my favourite part: happy consumption. Serve them boiled (possibly with a bit of lard on top if you dare) or fried. Enjoy!

Task for tomorrow: carrot cake. Not typically Polish but I'll keep you posted anyway!

1 comment:

  1. I SO want Pierogi!! Do you think you can cook them in an Equatorial climate?