Dumplings Around the World

Dumplings (Polish:Pierogi) are a universal delight found in various forms across the globe. Whether it’s Italian ravioli, Chinese jiaozi, or Japanese gyoza, the concept of small pieces of dough filled with different ingredients is a global one. However, Poland has its own unique version of this dish, known as “Ruskie Pierogi”.

A Name Rooted in History, Not Geography

Although the name “Ruskie” might suggest that these pierogi have some affiliation with Russia, this couldn’t be further from the truth. The term actually stems from the historical region known as Red Ruthenia (Województwo Ruskie), dating back to a time when Poland spanned an area of almost 1 million square kilometres (XVII cent). The dish is practically unknown in Russia but can be found in Lituania, Ukraine and Belarus.

Every Home Has Its Own Version

What makes Ruskie Pierogi so exceptional is the fact that they taste slightly different in every home. Each family has its favourite recipe version, often passed down from generation to generation. Some might add more onions to the filling, others experiment with different types of cheese, and still others might incorporate herbs to give the pierogi a unique twist.

More Than Just Flavour; It’s Tradition

Ruskie Pierogi are not just delicious; they are also a significant part of Polish culture and tradition. They are served on various occasions and holidays, from Christmas Eve dinners to various family festivities.

In Summary

Ruskie Pierogi are more than just a dish. They are a part of cultural heritage that connects various generations of Poles. If you’ve yet to try this culinary treasure, it’s well worth picking up a recipe to discover a taste that every Pole knows but varies from home to home.

Pierogi Ruskie: Dumplings with Potato and White Cheese

Difficulty Level: Medium
Estimated Time: Around 3 hours

Step 1: Prepare the Dough (around 1 hour)

Ingredients:

• 3 cups of plain flour
• 1 cup of warm water
• 1 egg
• 2 tablespoons of vegetable oil
• 1/2 teaspoon of salt

1. In a large bowl, mix together the flour and salt.
2. Add in the egg, oil, and gradually pour in the warm water while mixing.
3. Knead the mixture into a smooth dough.

Tip: If the dough feels too dry, add a bit more water. If it’s too sticky, add more flour.

Step 2: Prepare the Filling (around 1 hour)

Ingredients:

• 4 large potatoes
• 1 large onion
• 200g of white cheese (such as quark or cottage cheese)
• Salt and pepper to taste

1. Boil the potatoes until soft, and then peel them.
2. Finely chop the onion and sauté it in oil until translucent.
3. In a large bowl, mash the potatoes.
4. Add the sautéed onion and cheese, seasoning with salt and pepper. Mix everything together.

Tip: If the filling feels too dry, you can add a little bit of butter or natural yoghurt.

Step 3: Assemble the Pierogi (around 1 hour)

1. Roll out the dough thinly. Use a glass or a special dough cutter to cut out circles.
2. Place a teaspoon of filling onto each dough circle.
3. Fold the circle in half and seal the edges, forming a dumpling.

Tip: Use a bit of water on the edges to help them seal better.

Step 4: Cooking the Pierogi (around 20 minutes)

1. In a large pot, bring salted water to a boil.
2. Drop the pierogi into the boiling water and cook until they float to the surface, usually around 3-4 minutes.

Tip: Don’t overcrowd the pot to prevent the dumplings from sticking together.

Estimated Caloric Content and Glycemic Index:

• Caloric Content: Around 150 kcal per serving (3-4 pierogi)
• Glycemic Index: Medium (around 50)

Shopping List:

• Plain flour
• Egg
• Vegetable oil
• Salt
• Potatoes
• Onion
• White cheese (quark or cottage cheese)
• Pepper

Optional Variations:
If you’d like to make a variation of this dish, consider adding mushrooms to the filling for a more “woodland” character. Another variation could be to incorporate herbs like dill into the dough, which will give the pierogi an herby flavour.

I hope this recipe is enough detailed and easy for you to follow.
Bon appétit!