Polish Culinary Signature - Pierogi
Today I received an amazing email. The sender shared with me her wonderful experience with Tonique workouts, and her passion for Polish delicacies, in particular her appetite for pierogi.
I am from Poland, and I was brought up on cheese, kefir, potatoes, pierogi garnished with bacon, and stuffed cabbage called golabki...they are all very delicious, but surely these are not the healthiest choices for our daily diet. However, some indulgence is good and it is important not to deprive your body from things that it craves.
I love good, old fashioned mushroom pierogi, which are probably the healthiest of all, and the most nutritional. On the rare occasion that I find a place to buy good ones, I buy extra and keep them in my freezer. However, the best ones are homemade pierogi.
As requested, I would like to share a recipe for mushroom pierogi…this one is from a polish cook book, but I am going to ask my mom to give me her secret recipe and I will share it with you soon… SMACZNEGO!= Bon Appetit!
Dough Ingredients
2 cups of flour
1/2 tsp. salt
3 tbs. oil – you can also substitute it with truffle oil or healthy choice UDO's Oil (mixture of flax, sesame seeds, sunflower seeds etc)
1/3 cup water
Preperation
Mix the flour salt, oil and water together.
Roll the dough out on a lightly floured surface.
Cut 5 inch circles from the dough – I use a glass as my circle cutter
Mushroom Filling
1 cup mushrooms, chopped finely
1/2 cup mixed dried mushrooms, soaked and finely chopped
1 small onion, chopped
salt and pepper
1 tbs. flour
Preparation
Soak the dried mushrooms in warm water for at least 1 hour .
Saute the chopped mushrooms together with onions together.
Cook it down until there is so much liquid left, or pour off any extra liquid.
Add 1 tablespoon of flour to mixture and mix it together.
Fill each circle with a small portion of the filling and fold in half.
Gently seal the edge.
Cook in boiling salty water until they float on top.
If you like them crispy you can pan friend them after cooking in the water.
Polish recipe from my mother
Ciasto: Dough:
2 szklanki maki pszennej = 2 glasses of flour
1 zoltko = 1 yolk
2 lyzki oliwy z oliwek = 2 tbs olive oil
Ciepla woda do gniecenia ciasta az bedzie elastyczne = warm water judge by eye till dough will be flexible
Farsz = Feeling:
Kapuste kiszona udusic z maslem i cebula = sour cabbage/pickled cabbage cooked with some butter and onions
Dodac przyprawy (sol, pieprz) = add some salt and pepper
Podgotowac grzyby i dusic razem z kapusta = add mushroom and cook it slowely
To wszystko razem posiekac = cut it all into small pieces for filling
Uformowac ciasto i wypelnic farszem ...SMACZNEGO = Fill the dough and ENJOY!
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