*Pierogi recipe* – I adore polish cuisine and I bought this in Pepco. I’m trying to make pierogi these days… Can you share some recipes? Greetings from Croatia! ❤️

20 comments

  1. I bought thing like that last year. It turned out that it’s faster to make pierogi without it 😀

  3. Dough goes like this: 300 g flour; a pinch of salt;
    200 ml hot water; 25 g butter.

    Combine and knead for a few minutes. Roll it into a thin layer and cut out circles with the bottom side of your Pepco thingy.

    Stuff them with anything: ground meat, sauerkraut, mushrooms, cooked groats, herbs, cheese, truffles, prosciutto, flakes of gold, as you like. Just keep in mind to season a little heavier than usual – more salt, pepper etc.

    Seal them shut with your pepco thingy and throw them into boiling, very salted water and cook until they start to float AND THEN add two more minutes of cooking. That’s it. Done.

  4. May I interest you with Chłopskie? Mashed potatos, fried onion and bacon… And that’s it. Then boil them and serve with even more fried onion and bacon on top. It is easy, unoriginal, but damn it is tasty.

    Also, there was this pierogi stand once in Gdańsk. They served pierogi during winter, but ice cream cones during summer (quite smart if you ask me). They had very popular fillings, nothing extraordinary, except one. “Yellow cheese and mushrooms” they say. I am a foodie so just had to try it. It was delicious. Easily my top 3 fillings of all time, and I tried more than 20, alongside Chłopskie and beef. I sadly don’t know whether they put anything else than cheese, onion and mushrooms there.

  6. Use standard glass or jar to cut the dough into perfect circles

  8. I don’t know about recipes I’d have to ask my wife about that. 🙂
    BUT our CROATIAN BROTHERS ALL THE WAY in the World Cup.
    We POLs have to live vicariously through Croatia in football. LOL
    GO CROATIA!!

  10. I can only recommend you some fillings.

    1. Blueberry – this is my personal favourite. To prepare it you need those small sourish wild blueberries (big american blueberries are too sweet) mixed with a bit of sugar. These pierogis should be served with cream and sugar.

    2. Sauerkraut – no idea how it’s prepared. IMO they taste better when fried with onion and sausage/bacon.

    3. Christmas sauerkraut with dried mushrooms – it’s basically one of Polish Christmas dishes put into pierogies. I recommend frying them without anything.

    4. Krowia morda – it’s a mushroom that grows in my home region. It’s probably not available in Croatia. Check it out if you visit Poland 🙂

  12. When I used those thingies, my pierogi would open. It’s better to do it with fingers

  14. A classic would be *pierogi ruskie*, which is a filling made of mashed potatoes, quark, and fried onions, with salt and pepper to taste.

    Onother favourite of mine is stuffed with bilberries, served with sour cream and sugar.

    Then there’s the Christmas stuffing made with sauerkraut and wild mushrooms.

    Or spinach and quark. Anythign goes, really. I even made pizza pierogi once, stuffed with salami, mozarella, and tomato sauce, fried instead of boiled lol

  15. So thats equipment for pierogie, I used to see it in the past, but never knew what it is; it used to be some strange object I was seeing in Polish kitchens

  17. blasphemy, just use your hands and a fork like all the babcias and dziadkis

  18. Przepraszam bardzo ale nic nie zastąpi tej perfekcyjnej szklanki babci do wycinania ciasta której używa od 1998

  19. You use these? Amateur. Fold it by hand and seal the edges by squeezing with fingers or a fork

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