Pierogi

Pierogi are a classic of Polish cuisine, but also of many other Eastern European cuisines. There are dozens of different fillings, sweet or savory. I myself am a big fan of the sweet version with blueberries, covered with cream and sugar. My mother used to spend hours making Pierogi to satisfy my insatiable appetite for them. My children, however, love the hearty version with meat. The addition of grated grana padano cheese is a tribute to our second culinary love, Italy.

Remik Fierley

Experience Creator

Remik Fierley

Ingredients

Dumpling dough:

2 cups wheat flour (200-250g)
½ cup warm water (120mL)
½ teaspoon salt

Dumpling filling:

½ lb ground meat (225g)
1 small onion, finely chopped
1 teaspoon marjoram
1 teaspoon olive oil
salt, pepper

Toppings:

grated grana padano (or any other Italian hard cheese)
melted butter

Directions

Filling:

Add olive oil and onion to skillet over medium heat. Sauté briefly, then add ground meat and brown thoroughly.
Add marjoram, season with salt and pepper.
Sauté for another 5-10 minutes on medium heat. Set aside.

Dumpling:

Mix all dough ingredients quickly until an elastic dough is formed.
Roll out dough very flat on a floured surface and cut out round shapes with a glass or cup.
Place a small spoonful of the filling in the center of each dough circle.
Fold the circle in half and press the edges together with a small fork or spoon.
Bring salted water to a boil in a large pot and boil the pierogi for 5-7 minutes.
Serve the pierogi with melted butter and freshly grated grana padano (alternatively you can serve them with fried bacon cubes).

Double the amount to turn this side dish into a main course!