MODERN POLISH PIEROGI

This recipe is inspired by the classic Kraków Chef for Thrifty Housewives  cookbook recipe for Polish pierogi  Poles were among the many European immigrants to South Africa and my research explores these links between Poland and South Africa after the Second World War. South Africa was one of many countries to take in Polish refugees during the Second World War, particularly the celebrated instance of the care of Polish orphans in Oudsthoorn. Polish pierogi is a delicious meal, and while there are many variants, this one is especially yummy.

Homemade Healthier Option: Making pierogi at home allows control over ingredients, making it possible to create healthier versions by using whole grains or reducing salt and fat.

Comfort Food: They are often associated with family gatherings and traditions, providing emotional comfort and a sense of community.

Easily Freezable: Pierogi can be made in batches and frozen for convenient meals later, making them a great option for meal prep.

METHOD

 1. In a large bowl, whisk the eggs, water and salt together until they are blended. 

 2. Gradually stir in the flour to make a dough. 

 3. Transfer the dough to a lightly floured surface and knead it 10 to 12 times until it forms a firm dough. 

 4. Cover the dough with plastic wrap and let it rest for 10 minutes. 

 5. For the filling, whisk the egg, salt, sugar and pepper together in a small bowl. Stir in cheese. 

 6. Divide the rested dough into 4 portions. 

 7. On a lightly floured surface, roll each portion to 0,6 cm thickness; cut with a f loured 10 cm round cookie cutter. 

 8. Place 1 tablespoon of filling in the centre of each circle. 

 9. Moisten edges with water; fold in half and press edges to seal. 

 10. Repeat with the remaining dough and filling. 

 11. In a large stockpot, bring the water to a boil. 

 12. Add the pierogi to the water in batches; reduce the heat to a gentle simmer. 

 13. Cook the pierogi for about 2 to 3 minutes until they float to the top and are tender. 

 14. Remove them with a slotted spoon. 

 15. In a large skillet, heat 1 tablespoon of butter over medium-high heat. 

 16. Add the pierogi to the skillet in batches and cook for 1 to 3 minutes on each side until golden brown, adding additional butter as necessary. 

Lets Enjoy it

 INGREDIENTS

Eggs, large ......................................2 units 

Water ................................................65 ml 

Salt .........................................................5 g 

All-purpose flour ..............................240 g

 INGREDIENTS FILLING

Eggs, large ...............................................................................1 unit 

Salt ................................................................................................8 g 

Sugar .............................................................................................5 g 

Pepper ..................................................................................To taste 

Soft farmer cheese or whole-milk ricotta cheese ..................250 g 

Butter ....................................................................................15–60 g