Scottish Girl Tastes POLISH PIEROGI!

Cześć! Today I'm making and tasting my first ever pierogi, the traditional Polish dumplings. To fit my sweet tooth, I've gone for some sweet pierogi filled with fresh summer berries. Recipe below!

*Ingredients for the sweet pierogi dough*
- 500g plain flour
- 2 tbsp icing sugar
- Pinch of sea salt
- 1 medium egg
- 1 egg yolk
- 200ml warm water

*Ingredients to fill and cook the sweet pierogi*
- 200g fresh raspberries
- 200g fresh blueberries
- Icing sugar (to serve)
- Sour cream or creme fraiche (to serve)

*To make the sweet pierogi dough*
1) Tip the flour, icing sugar and salt onto a clean work surface.
2) Make a well in the centre of the dry ingredients, and crack in the eggs with a few tablespoons of the warm water.
3) Use your hands to bring the mixture together into a slightly sticky rough dough.
4) Knead the dough for 5 minutes. The dough should become noticeably smoother and more elastic. If it is too sticky or too dry, add a little more flour or water, respectively.
5) Once kneaded, cover the ball of dough with cling-film and rest for 1 hour.
6) Cut the rested dough into two halves.
7) Roll one of the halves out on a lightly floured surface until it is roughly 3mm thick.
8) Use a round cutter or the rim of a glass to cut circles out of the dough, they should be roughly 8cm in diameter.
9) Follow the steps below to fill your blueberry pierogi, before rolling out and filling the other half of your dough to make the raspberry pierogi.

*To fill and cook the sweet pierogi*
1) Place 2-3 blueberries, or 1 raspberry, in the centre of each circle. You may not need all the berries.
2) Fold one half of each circle over the filling, pressing the edges together into a half-moon shape. I just did this using my hands but you can also crimp the edges with a fork if you like. 3) Be sure to press the edges together really well as you don’t want them to split apart when cooking!
4) Keep the filled dumplings in a single layer under a damp tea towel as you fill the rest.
5) To cook the pierogi, bring a large pan of salted water to the boil.
6) Carefully drop the pierogi into the pan one at a time, cooking no more than six of them at once. The pierogi should take 3-5 minutes to cook through, and should float when ready.
7) When cooked, drain the pierogi and stir a small lump of butter through them to stop them from sticking together. Repeat until all your dumplings are cooked,
8) Serve the sweet pierogi warm with a sprinkle of icing or caster sugar over the top, and a dollop of sour cream or creme fraiche.
9) Enjoy!

*THANKS TO WERLOCK, POUL, DAVID, NATE AND ENRICO FOR THE PATREON SUPPORT*

THANKS FOR WATCHING!

x

[yikes]

Also, Polish grandma hack: if you don't have a timer, you boil pierogi until all of them float in the water, that means they should be good.

[yikes]

One can tell you're not Polish because you use a fancy stamp for cutting out the pierogi from the dough instead of a 250ml glass. :>

[Nesja]

I'm really impressed🥳🥳 now new learnings for you: we usually use wild blueberries, they are smaller and much darker when you compare the cross section. And the goal is to stuff them like a crazy person🤪 this is what grandmothers do! Oh, i'm hungry now...

[sober]

for me best "Pierogi" are "Pierogi ruskie" with potatoes and whitte chesse with a litle bit of butter or onion on top

[ninah]

Well done! I haven't got experience with making pierogi myself so I can't really give you advice. But I'm definitely an advanced pierogi eater😂, and I have to say, they look very delicious!❤👏
Oh! And I would love to see you make "babka" 😊

[Wilczurban]

The beauty in pierogi is that you can experiment and put in them whatever you want. There are some classics that you should try of course, but feel free to experiment. We the poles just love pierogi.

[BlackPony]

Czekałem na to!
I've waited for it!

[kamildudar]

You should try eating (and also making) "pierogi ruskie" and pierogi with cabbage and mushroom. They're the best for me! :D

[filips]

Wow finally person who now that "pierogi" is already plural and doesn't say "pierogis" 😂

[telephonebooks]

I've just big WOW for you! I'm so glad you liked that traditional Polish recipe. Your pierogi look fantastic well done

[charlies.]

The SOUR CREAM is such a nice touch. I feel sorry for people who don't like SC!!

[haechabuidicere]

perfect in the summer season with fruit

[sahararubin]

When would you travel to Poland? I really would like to meet with you and be your guide in my city - Poznań! Come here please!

[readordienn]

If im not wrong i saw rpy dark version prolly with banana filling. Im guessing cocoa was added to dough. When you will be trying to make ruskie kind, dont trust internet recipes, use more cheese than potatoes (taste is much better), and i personally like to put more than a pinch of freshly grinded pepper.

[marcinprzewoznik]

Good job, as always😀 You may fry pierogi on the pan, to become crispy.

[ricki-jeanpopadynec]

I was married to a Ukrainian. His sister taught me to make pierogi .. That was in Saskatchewan, .. There is a pierogi place that sells fruit pierogi+Sauerkraut ones too!

[tomekb.]

You might want to try out faworki and (one of my favourites) racuchy (kefir/natural yogurt based filled with apple slices). More suggestions will follow if you take those at least semi-seriously ;)

[kamilagorlikowska]

Oh thoes pierogi look so tasty, goog job 👍😘

[maciejderose]

So now it's time for bigos :) perfect job with pierogi, although I usually mix cream with sugar, and then put it on pierogi :)

[unpronouncable]

I have to say that from the looks alone these turned out pretty well. As you said a bit on the thicker side. With Pierogi you need to balance the thinness of the dough with strength of it. you want the dough to be as thin as possible to let the filling shine but thick enough to survive the boiling (and maybe later frying). Please do experiment with types of dough and preparation methods. There is an awesome Restaurant in Gdansk that makes Pierogi out of Sourdough and in addition to boiled Pierogi and fried Pierogi they also have Baked Pierogi so there are some Ideas for you to experiment with.