Pierogi - the sweet or savory appetizer, snack or meal or dessert!\r\nInspiration\r\nI always come back from my trip, inspired to recreate some of the local cuisine that I tasted. This post is dedicated to a new found love of Polish Pierogi.\r\nFor the love of Pierogi\r\nPierogi (pronounced pih-ROH-ghee) are dumplings which are filled with sweet or savory filings and cooked in boiling water. The dough is an unleavened dough made with four simple ingredients. There are a wide range of different fillings.\u00a0Typical pierogi fillings include potato, sauerkraut, ground meat, cheese and seasonal fruit.\u00a0Once made, pierogi are cooked in boiling water and can be eaten as is, or, as I prefer, panfried in some butter and oil to make them crispy!\r\n\r\nMaking pierogis is a family tradition with skills learned from grandmothers, but thankfully, they are not too difficult to learn to make, if like me, you don't have a Polish grandmother.\r\nTraditional Pierogi fillings\r\n\r\n \tPierogi Ruskie - cottage cheese and potatoes\r\n \tFruit - filled with seasonal fruits eg blueberry, strawberry\r\n \tChristmas Eve - sauerkraut and mushrooms\r\n \tWeddings - Pierogi kurniki filled with chicken\r\n\r\nMoving away from the traditional flavors, modern twists include pierogi filed with duck and apricot, and Pierogi filled with smoked meat and herbs.\r\nPierogi Facts\r\n\r\n \tThe patron saint of Pierogi is St. Jack (Swiety Jacek z pierogami)\r\n \t8th October is National Pierogi Day\r\n \tPierogi is the national dish of Poland\r\n \tKrakow host an annual Pierogi festival held during August in a festival which promotes Polish cusines and folk culture.\r\n \tPierogis are celebrated across the world. In particular there are plenty of Pierogi festivals across the States as they have a large immigrant population\r\n \tPierogis are versatile and can be sweet or savory, boiled, baked or fried and they can be made with different flour combinations.\r\n\r\nWhere to eat Pierogi in Poland\r\nYou can find Pierogi in most restaurants and\u00a0during our trip we ate rustic versions with traditional fillings, through to refined versions stuffed with local cheese and herbs. If your dining focus is purely on pierogi, then\u00a0Poland has its own dedicated pierogi restaurants called \u201cPierogarnia.\u201d\u00a0 You can see them on many street corners.\r\nWhere to eat Pierogi in Dubai\r\nCheck out the Food truck ZAPIEKANKA for authentic Polish street food made using Granny's recipes, cooked with love by Chef Olimpia. Find them at various outdoor events and activities.\r\n\r\nAlternatively, you can find frozen Pierogi in the frozen section of Choitrams (occasionally).\r\n\r\nEven better, make the recipe below.\r\n\r\nEnjoy x\r\n\r\n\r\n\r\n\r\n\r\nTraditional Pierogi\r\nBelow Zapiecek in Warsaw, where the focus is on traditional, hearty Polish food.\r\n\r\n\r\n\r\nMeat pierogi at a lunch cafeteria\r\nModern Pierogi\r\nBORSCHT - sourdough \/ dumplings \/ smoked butter : Zoni in Warsaw\r\nPierogi or Dumpling?\r\n\r\nDumpling is a broad classification for a dish that consists of pieces of dough wrapped around a filling or of dough with no filling. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.\r\n\r\nHere the shape of these delicate pierogi are similar to Turkish Manti.\r\n\r\nIn Georgia, we feasted on Georgian dumplings called Khinkali - you can read about my Khinkali adventures >>\u00a0here\r\nPierogi with regional sheep cheese and tomato, mayonnaise from parsley and sorrel, cheese sauce at Hotel Bukovina Resort\r\nPierogi Recipe - With Potato & Cheese\r\nSERVINGS | 6 people\r\n\r\nTIME | 1 hour 20 mins\r\n\r\nDIFFICULTY | \u00a0Moderate\r\n\r\nIngredients\r\n\r\nDough\r\n\r\n \t190\u00a0g\u00a0all-purpose flour\u00a0plus more for dusting\r\n \t3\u00a0large eggs\r\n \t2\u00a0tablespoons\u00a0sour cream (or yogurt)\r\n \t190\u00a0g\u00a0water\r\n\r\nFilling\r\n\r\n \t420\u00a0g\u00a0mashed potatoes\r\n \t1\/2\u00a0teaspoon\u00a0garlic powder\r\n \t1\/2 teaspoon\u00a0onion powder\r\n \t1\/2 teaspoon\u00a0salt\r\n \t1\/4\u00a0teaspoon\u00a0black pepper\r\n \t113\u00a0g\u00a0grated cheddar cheese\r\n\r\nFor Serving\r\n\r\n \t115\u00a0g\u00a0butter\r\n \t60\u00a0g\u00a0sour cream or yogurt\r\n \thandful finely chopped chives\r\n\r\nDirections - Pierogi Recipe\r\n\r\n \tIn a\u00a0large mixing bowl\u00a0make the dough by combining flour, eggs, sour cream (or yogurt).\r\n \tSlowly beat in the eggs until dough is well combined and add the water. Turn the dough out onto a clean, lightly floured surface.\r\n \tKnead 3 to 5 minutes. Wrap in plastic wrap and rest 30 minutes. TIP : The dough should be manageable and not too sticky so you might want to not add all the water.\r\n \tIn another\u00a0large mixing bowl, stir together the mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese. TIP: Taste and add additional seasoning at this point if you want to.\r\n \tBring a\u00a0large pot\u00a0of salted water to a boil.\r\n \tTo make the pierogi take a small pinch of dough (approximately a tablespoon size) \u00a0and roll into about three dozen balls.\r\n \tRoll each ball out on a lightly floured surface into a 3 1\/2 to 5 inch circle.\r\n \tCover with a damp towel or paper towel to prevent them from drying out.\r\n \tPlace a heaping tablespoon of potato filling into the center of each circle. Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal.\r\n\r\nCooking:\r\n\r\nWorking in small batches, boil the pierogi in salted water for 2 to 3 minutes, until they float to the surface.\r\n\r\nWhen they float, remove and transfer to a paper towel lined plate to drain.\r\n\r\nYou can eat the Pierogis at this stage if you wish.\r\n\r\nTo Pan fry and make crispy\r\n\r\nMelt the butter in a large skillet and saut\u00e9 the pierogi until lightly browned.\u00a0To Serve\u00a0Top with sour cream and garnish with chives.\r\nNotes on ingredients:\u00a0\r\n\r\n \t\u00a0I used up what was in the cupboard\/fridge so make a few substitutions to the standard pierogi recipe.\r\n \tInstead of sour cream I used yogurt which I strained, labneh should work too\r\n \tI doubled up on the spice levels and used fresh garlic not powdered as I like strong flavours\r\n \tI used a combination of grated halloumi and cheddar cheese\r\n\r\nServing Suggestion\r\nPierogi can be eaten boiled, or fried in butter and\/oil to make them crispy. This recipe goes straight for the crispy pan fried method which is how I like mine.\r\nStorage\r\nThese freeze well and can be cooked from frozen.\r\nFrying \u2026 ahh the smells were amazing\r\nCheese,& potato stuffing\r\nLight dough\r\nFirst pierogi rolled and stuffed\r\nFirst pierogi hits the water\r\nLeaving it to dry a little\r\nNo prizes for looks for this pierogi recipe! But 10\/10 for taste!\r\nhttps:\/\/youtu.be\/qtFQg7CmFxo\r\n\r\nDisclaimer: I attended this trip as a guest of Krajowy Osderek Wsparcia Rolnictwa (the National Support Centre for Agriculture in Poland), Poland Tastes Good and the Krakow Municipality with the mission to learn and share about Poland and its food, cuisine, culture and culinary traditions.\r\n\r\nAll views, opinions and images, unless otherwise stated are my own.