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Polish Pierogi with Sauerkraut and Mushrooms
Introduction from Alissa Timoshkina
These dumplings are arguably the first thing that comes to mind when people are asked to name a Polish dish. Indeed, these plump beauties are a staple in Poland and can be considered more of a culinary genre rather than a specific dish. Just take a look at the brilliant cookbook Pierogi by Zuza Zak to marvel at the sheer variety of shapes and names these dumplings are known by. The more I delved into the history of this dish, the more I found myself falling down a rabbit hole into a magical world of dumplings that connects all Eastern European countries and branches out further into Italy, the Turkic world reaching all the way to China. This recipe could have been easily called varenyky – the Ukrainian equivalent – or pirohy, as they are known in Slovakia, as they are similar in shape and have similar culinary status in the food culture of each country. Here, I also add an optional topping of crispy onions and bacon, known as skwarki, škvarky or shkvarky in Poland, Slovakia and Ukraine, respectively.
Ingredients
Method
To make the dough, mix the flour and salt in a large bowl. In a separate bowl, whisk the eggs with the warm water and oil, then pour into the bowl of dry ingredients. Start by mixing with a fork, then gradually work the mixture with your hands to form a dough. Knead it for 2 minutes, cover with cling film (plastic wrap), and rest in the fridge while you prepare the filling.
Heat the oil in a lidded frying pan and fry the onion with a pinch of salt over a medium heat for 8–10 minutes. Add the mushrooms and cook, with the lid on, until they have softened and released their liquid. Add the sauerkraut, bay leaf and fennel seeds, and continue to cook, covered, for 30 minutes, stirring occasionally. (Letting the sauerkraut catch a little on the bottom of the pan only enhances the richness of the flavours.) Take off the heat.
To make the pierogi, dust a clean surface with some flour and work the dough for a few minutes to wake it up. Next, roll it out into a large sheet of any shape, as thinly as you can. Using an upside-down mug or a pastry ring, cut out as many circles as you can, roughly 5–6cm (2–2½in) in diameter. Knead the off-cuts into a ball and place under cling film.
Add a tablespoon of the filling in the middle of each disc and pinch the edges firmly to create a half-moon shape. Keep the finished dumplings under a damp tea towel, while you make the rest of the pierogi.
To cook the pierogi, bring a large saucepan of salted water to the boil and cook in batches for 5 minutes, or until they float to the top. Use a slotted spoon to remove them and serve with melted butter or sour cream and lots of pepper.
If making the crispy pancetta and onion topping, fry the pancetta and onion in a frying pan with a pinch of salt for 20–30 minutes, or until deeply caramelised.
Reviews
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