Polish polskie pierogi recipe (prepared at home)

i have eaten them with cream. also my friend dominika serves placki po bieszczadzku with smietana on the top. beautiful. cant imagine sugar on it though..coming back to pierogi subject, mariusz says its very normal to have cream and sugar on savoury pierogi...maybe its just a family recipe?

maybe. just maybe.


I believe po bieszczadzku is the same as po węgiersku, meaning with meat and vegetables. If so, sugar doesn't seem appropriate, although Mariusz could be of a different opinion.

But next time when you have plain ordinary placki, do the dangerous thing and try one with just sugar, you might like it :)

hmm, interesting! dominikas pancakes(as i like to call them) have gulasz inside them, with cream and cooked beetroot on the top. maybe i will be adventurous and try normal placki with sugar...am sure i will live!!

there are many variations and many names too. basically, you can put inside anything you find in the fridge, it's one of those dishes. gulasz is fine, also any kind of meat fried with vegetables, or just vegetables. it's sometimes called placek po zbójnicku too.

the sour cream and beetroot thing reminds me of a salad I first had in Russia. just grate a raw beetroot and pour good, thick sour cream over it. you may add salt and pepper too, or crushed walnuts. very simple and fantastic taste.

Merged: Searching for the REAL pierogi recipe

I come from a large polish family. Unfortunately all the wise elders of the family who came directly from Poland and knew the true pierogi recipes have since passed away, and the recipe was never written down. What I want to know from those who, I'm sure, know better than I is what's the true polish (dough) recipe for pierogis? Is it the flour, egg, water, salt concoction or the flour, sour cream mix? Fillings I have down, but I seem to be having a hard time on the dough. Thanks in advance everyone!

I don't think anyone can tell you how your family made the dough.
REAL or TRUE claims will only get people arguing.
Simplest dough is flour and water, then you go from there.

that must be a greek pierogi recipe

Do you have a recipe for spinach and ricotta?

You just put the spinach and the ricotta inside. I prefer feta (there's a Polish brand called Favita). You can also use chopped black olives.

I found this very old recipe today that my Polish grandma used back in 1922. (Straight from the old country)
I have upgraded this recipe since, however I wanted to share this 90 year old one with you.
Very basic.

Pierogi:
4-5 potatoes - cook & mash - cool, mix in 2 eggs & 2 to 2 1/2 cups flour & 1/2 teas. salt
Shape into 2 or 3 balls, roll out on floured (1 ball at a time) cut into squares.
Drop into pot of boiling water, be sure water keeps boiling.
Water will become murky - don't panic.
Cook until they come to the top - couple of minutes.
Remove from water (dip out into colander) and rinse off with cool water
carefully so they don't fall apart.
Brown in frying pan in butter & cracker or bread crumbs.

She came to America when she was eight years old and didn't know one word of English.
By the time she was sixteen she could speak, read, and write perfect English as well as being
a master in arithmatic.
I remember her little smile with her devil blue eyes telling me to shut up and eat.

Excellent! Did she share any other recipes for Polish dishes? E.g,, flaki or soups?? Where did your granny come from in Poland exactly??

@nicholas55
Hi, Holubcy is Ukrainian name for Polish Gołąbki - cabbage rolls, here is my recipe, i learned from my mom:

Ingredients

cabbage head
1 and half lb / 600 g ground meat, pork or pork-beef mixture
1 cup rice
small onion
2 cloves of garlic
3-4 tablespoons chopped parsley
1 teaspoon salt
half teaspoon pepper
half teaspoon red paprika powder
2 cups tomato juice/ tomato puree
3 cups broth

Cabbage preparation

Core the cabbage head and place it in a large pot and turn on the heating. As it boils the leaves loosen up to remove. You can boil or steam cabbage, you need to get it fork tender. Lay leaves on a clean dish towel to absorb the water.

Many people use another trick: they freeze the whole head of cabbage the week before then thaw out the night before and the leaves come right off.

Rice cooking

In the meantime cook rice according to the box instructions or do it as follows: Place rice in a saucepan, rinse few times until the water is clean. Add 2 cups of water and half tablespoon of salt, place on the stove top. Bring to boil, stir, cover and put off the fire. After 10 minutes rice will absorb the whole water from the saucepan and will be ready. This is actually also a budget way to cook rice- you cut on electricity:) all you need to remember is that the cover needs to close the dish tightly, so that the heat stayed inside.

Meat preparation

Place meat in a bowl, add seasoning: salt, pepper and red paprika. Add chopped onion, garlic and parsley. Mix with cooled rice. I like to have 1 part of meat and one part of rice, but you can manipulate the ratio according to your likes.

Gołąbki - Polish cabbage rolls assembling

Take one leaf of cabbage, cut excess stingy tough seam of cabbage if necessary. Place a generous portion of meat in the center, fold in the sides and roll up the cabbage. Place in a pot/baking dish with a seam side down. Continue till you run out off cabbage leaves or/and meat:)

Gołąbki cooking

COOKING IN THE POT

Place gołąbki in the pot, top up with a mixture of 2 cups of broth and 2 cups of water, bring to boil and simmer 45-50 minutes.

BAKING IN A CASSEROLE DISH

Place gołąbki in a casserole dish, top up with a mixture of 2 cups of broth and one cup of water. Bake in 180C /360 F for 45 minutes.

Gołabki - Polish cabbage rolls are best for me served with tomato sauce: place tomato puree in a sauce pan, add a cup of broth, season with salt, pepper, dried garlic, onion and paprika, simmer till it gets thick.

for pictures on how to assemble gołabki: cookinpolish.com/golabki-polish-cabbage-rolls/