POLISH DUMPLINGS (PIEROGI RUSKIE)

So many of my woofers over the years have been the children of immigrants. And, for me, the most wonderful thing about having such kids around is the discussions about the food their parents have brought to America with them.  Food is big talk when working out in the fields.Anna comes from a tightknit Polish community in Chicago so we thought we would have a go at making  Pierogi.  She does  not need to make them when she is home because they can buy them in a local deli (a deli I am determined to find by the way!) so we both did some research (she with her mother and older friends) and me with Aunty Google. Here is the link I used that most closely matched her family directions.

The dough was lovely – very easy to work. The tip for the dough is to use hot water and to roll it out nice and thin. If you want to make these ahead of time store them in the freezer then boil. They get too sticky if stored in the fridge.

dumplings

The Pierogi Ruskie are stuffed with mashed potato and cheese and were my favourite.  Anna also made a group with cabbage and mushroom.  So tasty.

After boiling, we pan fried them in hot butter with sage leaves which is not at all Polish but delicious. Crunchy! Ours were a little too big I think. But other than that I think they came out very well for our first try.

dumplings1

I should amend that – the butter is Polish but the sage not so much. Anna said the main spices in Poland are salt and pepper. Sounds like home to me.  In New Zealand we cook with butter a lot too.

We served the dumplings on a bed of greens from the gardens and pea shoots from Jakes beds.

I hope you have a lovely day.

Love celi

WEATHER:  Time to get the sprinklers out.

Thursday 0% Precip. / 0 in
Sunny. High 87F. Winds SSE at 5 to 10 mph.

Thursday Night 0% Precip. / 0 in
Clear to partly cloudy. Low 62F. Winds SSE at 5 to 10 mph

 

 

25 Comments on “POLISH DUMPLINGS (PIEROGI RUSKIE)

  1. Delicious! Did you use cheese? What kind? I want to make them. My daughter loves pierogi. I made them once before she was born and I always tell her about it and that we will make them too. I really should but time is my enemy!

  2. Looks like a gourmet meal. It’s been a long time since I had a pierogi.

  3. *laughing at a late night work spell* Make these all the time by hundreds: home made 100x better! The name actually says ‘Russian pierogi’ or ‘piroshki’ and the whole E Europe lives on them: usual fillings cabbage/egg and minced meat/onion . . . usual methods of cooking baking in the oven or deep frying . . . . your size and finish v good: folk often get this wrong . . .take a day to make lots and then freeze . . . .wonderful for parties . . . best with a cup of consommé on side . . . good night !!!

    • I’m going to try making some for my 94 yr old Russian friend (grew up in Pochaev, near the Russian/Polish border , now part of western Ukraine). She suffered greatly in WW II, but survived and still loves the old meals. She plies me with borscht, winter style and now summer. This will make a nice birthday gift.

      • Oh Albert~ what a wonderful birthday surprise for such a lovely sounding friend! She will be so pleased you are thinking of her!

        • I visited yesterday. Told her about Celi’s recipe. She said “That’s Polish” (but she likes both). Then Nadezhda Vasilievna offered me golubtsy and plov that some friends had made. Mmmm, good!

  4. It’s always grand to develop an appreciation of another culture’s food and tradition. My daughter in law is from China. I was born in Northern Italy and it seems that our foods have a common thread. I’m still trying to master sticky rice though. The pierogi are lovely by the way.

  5. There’s a definite skill to dumplings of all kinds. I’ve made my own wontons, gnocchi, English stew dumplings and kneidlach, and from what I can tell, a lot of it is not over-handling the dough. Those look delish, and the kind of meal I’d be delighted to see if I was invited to dinner!

  6. Ooh they look good! I love that in pretty much every country of the world we have variations of the same dishes…we just vary the spices or flavours, sometimes the method but in the end a dumpling/omelette/bread/pasta is what we’re making, even if we call it an empanada, a tortilla, naan bread or noodles 😀 Isn’t the world an incredible melting pot?!

  7. The kind of piroshki I’m familiar with is the potato, cabbage, onion, and meat mixture. Oh, yum! First time I had one was homemade in a little shop in San Francisco and instantly fell in love!. They were big and had the shape of a burrito. Only needed one to make a meal!

  8. We are Ukrainian and also made them with fruit – apples, cherries. peaches, etc. and they were amazing – dust with sugar….

  9. Hmmm food cooked at home, harvested from the garden, yum!!! Have you ever considered a book/e book of recipes and stories from all the wwoofers and helpers you have had on your farm? People love reading about food from other cultures and the stories/history behind them. You take great photos to illustrate the book as well.

  10. They are our standby food for when time is short, Gosias mum cooks up a batch of 300 or so and we freeze them. A quick defrost and into the frying pan. You must try them with Worcestershire sauce splashed over them, delicious. Looking forward to bilberry season, picked wild in the forest, a perfect filling served with a dollop of sour cream and maybe a sprinkle of sugar…now I’m hungry 🙂

  11. That looks absolutely delicious! I have a Polish blogging friend who says dill and marjoram are very commonly used herbs in Polish cooking. I have never made pierogi so I will check out your recipe link for sure. Our neighbourhood has a lot of Polish immigrants so our discount grocery store even carries good quality frozen pierogi.

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