Polish Favorites: Pierogi

classic pierogi #polishdelightSweet home Chicago. I’m here for a week and fortunate enough to catch up with old friends.

One of my best friends is Polish, and a very good cook. She’s prepared a Chicago size batch (that means a lot) of classic potato and farmer’s cheese pierogi. She quickly boils the “little pillows from Heaven” (my translation, not the actual Polish meaning), then tosses them in butter and caramelized onions she made beforehand.

The fresh dough has a little bite, the potatoes and cheese are inside are combined into a perfectly smooth union: I can’t tell where one begins and the other ends. The filling-to-dough ratio is sinful with an appearance of a freshly fluffed pillow, and the caramelized onions are only sweet an aromatic. Nothing frozen tastes this good.

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2 thoughts on “Polish Favorites: Pierogi

  1. Wandered over by way of Farihah’s blog and am so glad I did! I attempted to make pierogi recently and they looked nothing like your friend’s. I can only assume they tasted nothing like hers either 🙂 Perhaps she’d be willing to share her technique?

    • Wonderful! I will see how forthcoming she is with the family recipe…I have been trying to get it written down for quite some time.

      In the meanwhile, I recall a few tricks when she made it for me at my house before. (1) she rolled out the dough quite a bit longer than seemed reasonable to me…but it obviously it turned out perfect (2) she used “farmer’s cheese” she generally buys in Polish markets. It is not the same as what is traditionally marketed in US stores, but a very very dry fresh cheese. I recall using a fresh cheese we found in a local Mexican market and straining out any excess water via cheesecloth. (3) serve in lots of melted butter, preferably with caramelized onions. then add more butter. then maybe some sour cream.

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