Welcome to the Polish food blog
The Polish food cooking workshop will introduce you to the most popular Polish dish – pierogi. However, they were not invented by the Poles! Originally the arrived to Europe from China. In other words, they stay in line with many other useful inventions, such as paper or gunpowder. Chinese dim sum were the first out of a long list of meat or veggie filled wheat pastries known today. Everyone knows tortellini, ravioli, chinkali, pielmieni. Many of us forget, though, they are all distant relatives of Polish dumplings. Dumplings were cheap to make, therefore they became a very popular poor people’s food worldwide. As a result, their popularity spread throughout the globe. And consequently, they became number one comfort dish worldwide.
If you want to attend a Polish cuisine cooking class, visit Pierogi & More cooking class
A spoonfull of history of the most famous Polish food
The dish made its way to Polish tables in 13th century through Ruthenia, a region around Kiev. This region belonged to Poland until the beginning of WW2, but now it is a part of Ukraine. Most Poles do not need a cooking class to learn to make dumplings, because they wholeheartedly believe they were born with this skill:-). Above all, there is a grain of truth in it. Everyone who grew up in a traditional household had dumplings made by a grandmother. Consequently the tradition of pierogi making is deeply rooted in our culture. Accoring to a legend Saint Jack Hyacinth of Poland fed the poor people with pierogi. So pierogi have their own saint!
a word of mouth
The word “pierogi” is already in plural, therefore, please, do not say “pierogis”, “pieróg” is for single. The name derives from: an old slovian word „pir” meaning a feast, party, merry gathering. In conclusion, one can say, a plate of dumplings is the first choice party food.
Everybody loves Polish food, especially the dumplings! Why?
- First, dumplings are the most famous comfort food in Poland. Comfort meaning – no comfort for the cook, rather labour of love.
- Secondly, dumplings are cheap, at least the veggie version
- Thirdly, dumplings have hundreds of varieties and are very universal – you can put inside whatever you like – and prepare a dinner for meat lovers and vegetarians at one go – you can prepare a bowl or different varieties
- Any other reasons?
- You can make use of left overs (like pizza, pasta, ravioli, samosa, quiche lorraine and other poor people’s food)
- Dumplings go as a starter, side dish, main course, snack, in a soup and as a dessert!
- They can be cooked and then fried, deep fried, baked or even grilled to achieve crispy crust
- You can easily tint the dough with artificial food colours or natural ingredients (beetroot juice)
- It is number one Christmas Eve dinner dish in Poland: with sourkraut and dried wild mushrooms or with poppy sead or little dumplings with mushrooms in beetroot soup
- Nowadays extravagant stuffing and fancy toppings to turn this simple dish into a gourmet delicacy, with which you can surprise your guests at home.
- and many more reasons to love Polish dumplings…
How to make the most popular Polish food – is a cooking workshop necessary?
There are dozens of recipes for Polish pierogi. Dumplings are comfort food, which means there is no strict way to make them. They were invented centuries before people started using measuring mugs or kitchen scales. All in all do not get too attached to the exact amounts of ingredients for making Polish pierogi. I believe that the dough will just tell you if it needs more flour or water:-)
- 200 g (7 oz) flour
- 200 ml ( 0,8 cups) of boiling water
- 1 tablespoon of vegetable oil
- Pinch of salt
- + beetroot juice/turmeric/sweet paprika/dried parsley/dried dill etc
First, Bring the dough together, kneading well and adding more flour or water as necessary. Then, Leave it to rest under a bowl you used for kneading for 15-20 min.
On a floured work surface, roll the dough out thinly (2-3 mm) and cut with a round or glass. Spoon a portion of the filling into the middle of each circle. Then, fold dough into half-moon shapes and, at the end, pinch edges firmly together. Let your creativity lead you through this stage. Gather scraps, re-roll and fill. Repeat with remaining of the dough. Sprinkle a tray with fflour and place the filled pierogi on it in a single layer. You may cover with a tea towel until all are ready to be cooked.
At first, bring water to boil in a large, low pan and add salt. Drop in the pierogi carefully, stir lightly to ensure that they don’t stick together or to the bottom. Return to the boil and reduce heat. When the pierogi welcome you on the surface, continue to cook for 2 minutes more (depending on size). Take out carefully with a slotted spoon, add topping and serve. Here comes a well deserved part: the pierogi party! Smacznego!
If you want to learn to make Polish pierogi, book our Polish food cooking workshop. Check out some information about our team of instructors .
More blog posts about Polish food:
- traditional Polish cooking
- Food tourist attraction
- pierogi cooking class
- dumplings cooking class
- Polish dumplings workshop