Polish dumplings, also known as pierogi, are a type of dumpling made with unleavened dough that is filled and cooked in boiling water. They are a popular dish in Poland and are often served as a main course or appetizer. Pierogi can be filled with a variety of ingredients, including potatoes, cheese, sauerkraut, and meat. They can also be served with a variety of sauces, such as sour cream, butter, or gravy. If you're looking for a delicious and hearty meal, pierogi are a great option. With their variety of fillings and sauces, there's sure to be a pierogi that everyone will enjoy.
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PIEROGI (POLISH DUMPLINGS)
This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.
Provided by TAB
Categories Main Dish Recipes Dumpling Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 g
POLISH POTATO DROP DUMPLINGS (KARTOFLANE KLUSKI)
This recipe for Polish drop potato dumplings, known as kartoflane kluski, is made with raw, finely grated potatoes, not mashed potatoes.
Provided by Barbara Rolek
Categories Pasta
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix together grated potato, flour, milk, salt, and pepper until a thick paste forms.
- Dip a teaspoon in the boiling water, then dip a teaspoon in the dumpling mixture-picking up half a teaspoon or so-and slide it into the gently boiling water . Continue until all the dumpling dough is gone.
- Simmer about 20 minutes or until dumplings taste done. Drain in a colander and serve as a side dish, a Lenten/vegetarian meal or in soup.
Nutrition Facts : Calories 110 kcal, Carbohydrate 21 g, Cholesterol 3 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 149 mg, Sugar 2 g, Fat 1 g, ServingSize 8 servings, UnsaturatedFat 0 g
POLISH MASHED POTATO DUMPLINGS (KOPYTKA)
Steps:
- Gather the ingredients.
- Place mashed or ground potatoes in a large bowl. Add egg, salt, and as much flour as necessary to form a smooth, cohesive dough. But don't overwork the dough because it will toughen.
- Put a large saucepan of salted water on to boil.
- On a lightly floured surface and with lightly floured hands, roll pieces of dough into 1/2-inch-thick cylinders. Cut at an angle into 1- to 1 1/2-inch pieces. Repeat with the remainder of the dough.
- Drop dumplings into the boiling water (in batches, if necessary, so as not to overcrowd) and return to a boil.
- Reduce heat and simmer 1 to 5 minutes (remove one with a slotted spoon to test for doneness).
- Using a slotted spoon, transfer cooked dumplings to a colander and drain.
- If serving with polonaise topping, melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown.
- Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top. Serve and enjoy.
Nutrition Facts : Calories 274 kcal, Carbohydrate 56 g, Cholesterol 31 mg, Fiber 4 g, Protein 8 g, SaturatedFat 0 g, Sodium 133 mg, Sugar 1 g, Fat 1 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
POLISH CHICKEN AND DUMPLINGS
This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings.
Provided by SLOEFINGER
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 3h30m
Yield 8
Number Of Ingredients 16
Steps:
- Place chicken, onion, and celery in a large pot, and then fill pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt. Bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is done.
- Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool.
- In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick.
- Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes.
- Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.
Nutrition Facts : Calories 704.1 calories, Carbohydrate 53.1 g, Cholesterol 223.7 mg, Fat 34.4 g, Fiber 2.3 g, Protein 42.5 g, SaturatedFat 9.3 g, Sodium 1542.5 mg, Sugar 1.2 g
KLUSKIES (POLISH POTATO DUMPLINGS)
This is going to sound silly, but I got this recipe on the back of a pkg. for plastic cooking spoons. Good Cook brand.
Provided by hcopeland
Categories Potato
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Grate selected number of raw, peeled potatoes. Add dash of salt and flour to make a heavy dough mixture. Mix with hands.
- Boil kettle of water. Drop dough with teaspoon (3/4 tsp.) into boiling water. Cook until done. Drain.
- Fry onion and bits of ham in a little butter and pour over Kluskies in serving dish. Serve.
POLISH KOPYTKA (POTATO DUMPLINGS)
This is a very simple and traditional Polish recipe. Its very similar to Italian Gnocchi. There are 2 toppings included with the dumpling recipe.
Provided by Nana Lee
Categories Potato
Time 20m
Yield 5-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and boil the potatoes in salted water until they are tender.
- Drain the potatoes and allow them to cool.
- Process the potatoes through a ricer (or just mash them until there are no lumps)
- Place the potatoes in a bowl.
- Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt.
- Mix by hand until the ingredients are combined.
- Add more flour, as needed, until the mixture becomes a soft dough consistency.
- Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable.
- Cut a small chunk of the dough and using your hands roll it out into a "snake" that is about 1 inch thick.
- Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces.
- Repeat until you have the desired amount of pieces or you use up all the dough.
- Boil water in a large pot.
- When the water boils add salt.
- Drop the dough pieces into the boiling water. Do not overcrowd the pot.
- Allow the pieces to float to the surface and boil for another 3-5 minutes.
- Remove the kopytka from the water using a slotted spoon.
- Repeat until all are cooked.
- Serve with one of the toppings listed below or with mushroom gravy.
- ONION TOPPING:
- Melt butter in a pan.
- Add the onions and a pinch of salt and pepper.
- Saute the onions until they are a nice golden color.
- Serve over the kopytka.
- BREADCRUMB TOPPING:
- Melt butter into a pan.
- Add breadcrumbs.
- Allow the breadcrumbs to brown slightly.
- The consistency of this mixture should be moist, yet crumbly.
- Add more butter melted butter if needed.
- Serve over the kopytka.
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the taste of your dumplings. Look for good-quality flour, potatoes, cheese, and meat.
- Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients just until they come together, then stop.
- Let the dough rest: After you mix the dough, let it rest for at least 30 minutes. This will help the gluten to relax and make the dough easier to work with.
- Boil the dumplings in salted water: Salting the water will help to flavor the dumplings and prevent them from sticking together.
- Don't overcrowd the pot: When boiling the dumplings, don't overcrowd the pot. This will prevent them from cooking evenly.
- Serve the dumplings immediately: Dumplings are best served immediately after they are cooked. They can be served with a variety of sauces, such as sour cream, butter, or gravy.
Conclusion:
Polish dumplings are a delicious and versatile dish that can be enjoyed by people of all ages. They are relatively easy to make, and with a little practice, you can create perfect dumplings every time. So next time you're looking for a hearty and satisfying meal, give Polish dumplings a try.
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