Recipe: pierogi from Polish Deli

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Saturday, August 6, 2016 - 20:52

The Polish Deli at Southbank Centre Food Market offers a wide range of delicious and authentic Polish food. From traditionally made pork smoked sausages served with salad and pickles to the winter favourite of sauerkraut stew, made with smoked pork sausage all accompanied, naturally, with Polish draught beer.

Magda and Grzegorz of The Polish Deli tell us the recipe for pierogi – traditional Polish dumplings – that’s been passed down through their family for generations.

pierogi

ingredients for the sauerkraut filling
  • 2tbs butter
  • 1/3 cup chopped onion
  • 1½ cups sauerkraut, drained and minced
  • salt and pepper to taste
ingredients for the potato filling
  • 3tbs butter
  • ½ cup chopped onion
  • 2 cups cold mashed potatoes
  • 1tsp salt
  • 1tsp white pepper
ingredients for the dough
  • 3 eggs
  • 8oz sour cream
  • 3 cups all-purpose flour
  • ¼tsp salt
  • 1tbs baking powder


method

  1. Melt the butter for the sauerkraut filling in a skillet over medium heat
     
  2. Stir in the onion and cook until translucent (about 5 minutes)
     
  3. Add the drained sauerkraut and cook for another 5 minutes
     
  4. Season to taste with salt and pepper, then remove to a plate to cool
     
  5. Repeat steps 1 and 2 for the potato filling
     
  6. Stir into the mashed potatoes and season with the salt and white pepper
     
  7. Beat together the eggs and sour cream until smooth
     
  8. Sift together the flour, salt and baking powder
     
  9. Stir into the sour-cream mixture until the dough comes together
     
  10. Knead the dough on a lightly floured surface until firm and smooth
     
  11. Divide the dough in half, then roll out one half to 1/8-inch thickness
     
  12. Cut into 3-inch rounds using a biscuit cutter
     
  13. Place a small spoonful of the mashed potato in the center of each round
     
  14. Moisten the edges, fold them over and press together with a fork to seal
     
  15. Repeat procedure with the remaining dough and the sauerkraut filling
     
  16. Bring a large pot of lightly salted water to boil
     
  17. Add the pierogi and cook for 3 to 5 minutes, or until they float to the top
     
  18. Remove with a slotted spoon.

 


 

Every weekend, from Friday to Sunday, you’ll find fantastic street food creations from around the world at Southbank Centre Food Market.

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