Polish Dumplings with Delish Stuffings

Poland Pierogi ruskie
©AgaWala/flickr

This national food of Poland is served in a variety of forms and tastes. Depending on your preferences, it can be sweet to salty or even spicy. It is not just a traditional peasant food, it has became a food that all social classes including noblemen are eating.

You can find this Polish cultural dish in festivals and national events in Poland. There are people describing it similar to the Italian’s Ravioli with just the difference that it is cooked in a sauce not in water.

Its Fillings Matters

What makes this dish unique is its fillings. The Poles like it with fresh white cheese, curd, pot cheese, potatoes and fried onions. The ground meat, mushroom, cabbage variation is also popular. This savory version is eaten together with bacon fat and bacon bits, and of course serving it with sour cream. It is  a delicious main course, but not recommended for those on a diet.

Dumplings as Desserts

Eastern Europeans also eat these dumplings as dessert, hence its fillings include an assortment of fruits from berries, strawberries as well as blueberries. Christmas Eve supper is a tradition to eat Pierogi Ruskie which are filled with sauerkraut and dried mushrooms.

Uszka, the Little Ears

The small uszka (or also known as ‘little ears’ are twisted and filled with forest mushrooms or dried wild mushrooms and minced meat. Usually served with a beetroot or tomato paste-based sorrel soup. It can be served in clear borscht (which is sorrel soup made from sorrel leaves, broth and salt). Sorrel is also known as spinach dock.

Intensive Preparation

Rather labour intensive and repetitious, it is easy to make. The dough is a mixed of warm water and flour, upon resting for about thirty minutes, it is rolled flat and cut into circles, then filled with the stuffings and folded into half circle. Boiling them until they float, then drained and served with melted butter, sour cream and garnished with toppings such as fried bacon, onions.

Baked or Fried

There are baked or fried variations too. Dessert varieties are topped with apple sauce, some ‘not-so-Polish’ variations are even topped with maple syrup.

Poland-Pierogi-ruskie

©evaxebra/flickr

Speaking about being creative with this traditional food, some more creative colorful ones can be made with natural juices from vegetables such as carrots for orange colour, spinach for green, beetroot for pink and tumeric for yellow. Every year in August, there is an annual Pierogi Festival in Krakow. If you are there, ask for the original and most traditional form of Pierogi ruskie which is filled with dry cottage cheese, mashed potato and onion.

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