Polish Pierogi: A Taste of Tradition |

Polish Pierogi: A Taste of Tradition

Join us in the kitchen as we make perfect Polish pierogi, a traditional dish that's sure to delight your taste buds. Learn how to make your own pierogi with this easy and delicious recipe!IngredientsFor the doughFlour - 500 gWarm water - 120 - 130 mlSalt - a pinchOlive oil - 1.5 tbspFor the fillingPotatoes - 1/2 kgMozzarella cheese - 400 g(Traditionally the recipe calls for smoked Polish cheese - oscypek , but here it's difficult to find so we have used mozzarella)Cream cheese (optional) - 2 tbspCream - 2 tbspLemon juice - 1tbsp(You can use 1 tbsp of cranberry jam instead of lemon juice if you can find that easily)One big onion finely chopped Olive Oil for frying - 2 tbsp Nutmeg powder - 1 tspBlack Pepper powder - 1 tsp Salt - 1 tspFor garnishingSour cream chilli flakes & oregano OrSour cream & chivesWater for cooking.Method*Prepare a soft dough with the ingredients mentioned for the dough above, wrap it in a cling film and keep it aside to rest for around 20 minutes.•⁠ ⁠Heat a pan, add olive oil and stir fry the chopped onions until they become translucent.•⁠ ⁠In a large bowl add boiled & mashed potatoes, grated cheese, cream cheese, salt, pepper , lemon juice, nutmeg, cream and stir fried onions.•⁠ ⁠Mix all the ingredients very well.•⁠ ⁠Roll out the dough into a thin sheet.•⁠ ⁠Put your palm below the sheet, if you are able to see your palm it means you need to stop rolling it further.•⁠ ⁠Cut small roundels of approximately 2 inch diameter with a cookie cutter.•⁠ ⁠Fill 1 tbsp of potato filling and seal the dumplings as shown in the video.•⁠ ⁠Put them ( in batches of 5 to 6 ) in boiling water and cook for 1 minute or until they start floating at the top.•⁠ ⁠Remove the dumplings and shallow fry them in olive oil only from one side.•⁠ ⁠Once the side turns crispy and brown remove them and arrange them onto a plate.•⁠ ⁠Garnish with sour cream, chives or oregano and chilli flakes.•⁠ ⁠Your Polish Pierogi is ready to relish.

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