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Making dough for traditional Polish pierogi is quite simple: just knead flour, water and eggs with a pinch of salt.

During summer months the Polish menu is full of pierogi stuffed with a variety of fruits including strawberries, bilberries and cherries. Poles love pierogi with sweet cottage cheese filling, often dotted with raisins. For the traditional borscht, cooks make a special kind of tiny pierogi called uszka. The jumbo-sized pierogi served in the Suwałki region are usually stuffed with a filling made of locally found mushroom. In the Małopolska region you will find a variety called Russian pierogi. They are filled with cottage cheese, mashed potatoes and chopped onion.

Restaurant in Warsaw / © Polish Tourist OrganisationPierogi / © Polish Tourist Organisation

Most visitors find a variety of pierogi which are made in a very traditional way – stuffed with chopped mushroom and shredded cabbage – particularly tasty. A tumbler is used to cut out disk shapes from thinly spread dough. Next, mushroom and cabbage stuffing is placed on each disk. Then the disk is folded in half and closed by firmly pressing with your fingers along the edges. The half-moon shaped pierogi are ready to be cooked. The natural flavour of the stuffing is enriched by a pinch of salt and pepper added to taste.

Wherever you happen to be in Poland, you will find local pierogi most delicious. If you want to indulge in pierogi, the Podlasie region would be an excellent choice for a gourmet break. A sumptuous meal goes down well with a diverse offer of active holidays here.

Cabbage and mushroom stuffed pierogi
Ingredients: dough – 350 g of flour, 1 egg, 1/8 l of water, 800 g of cabbage, 200 g of dried, cooked mushrooms, 50 g of onion, salt, pepper, oil, vegetable garni.

Cook the cabbage and brown the onion. Grind cabbage with mushrooms and onion. Add salt and pepper. Roll out the dough, cut into small disks, arrange the stuffing in the middle of each disc and stick its edges together. First cook in salted water and then stir-fry. Serve hot with garni.




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