Tag Archives: polish

Potato and Cheese Pierogi

26 Apr

For the dough:  
3 cups all-purpose flour
3 eggs (I subbed in a flax/water mixture because I was out of eggs and it worked fine)

Add the flour and salt to a large bowl, mix.

Add the eggs and about 1/2 cup water into a well in the flour.

Mix until you get a stiff dough.

Knead on a floured surface until smooth.

Divide into 1/3rds and roll out to the thickness of a little less than the tip of your finger.

Cut out circles to whatever size you want (I used a plastic cup as the cut-out).

Stuff with a filling of mashed potatoes and cottage cheese (or feta cheese, or ricotta, any kind should work).  Or you can stuff with just sauerkraut, or meat, or whatever.

Close off the ends after wetting them to let them stick together, forming a dumpling.

Cook in salted boiling water until they float.  Then cook a few more minutes before removing.

After this you can sauté them in melted butter with chopped onions if you’d like.

Serve with sour cream, greek yogurt, or whatever you’d like.

These freeze really well; the recipe makes a lot (about 30 pierogi).


Polish-style Beets

26 Apr

cream or sour cream, probably greek yogurt will work too
salt and pepper

Wash the beets and cook them in boiling water until fork-tender.

Let cool and then peel the skin off.

Using a grated shred the beets into a large bowl (I like to use the larger grater setting).

Meanwhile heat a pan with a little oil or butter.

Cook the shredded beats in the pan, with a little sugar and salt and pepper to taste.

After a few minutes, add a dash or scoopful of of cream/sour cream/yogurt, mix to incorporate, and then serve.

Polish-Style Cauliflower

24 Feb

This was SO GOOD.

1 head of cauliflower, washed and cut into florets
1/3 to 1/2 a stick of butter
handful of chopped and washed parsley
salt and pepper

Bring a large pot of salted water to a boil.

Add in the cauliflower florets and cook until tender, about 10 minutes.

In the meantime, preheat a skillet and melt the butter.

Stir in the breadcrumbs and parsley to get a thick consistency which will coat the cauliflower. (You could probably sub some of the butter for olive oil but I haven’t tried it).

When done, add the drained cauliflower to the skillet and toss in the breadcrumb/parsley mixture.


Matt’s Mom’s Potato Salad

3 Feb


The first of the awesome polish recipes I will try to learn from Matt’s mom!

5 medium potatoes
3 medium or 2 large carrots
1 can of peas, or 1/2 a bag of frozen peas
3 large kosher pickles
2 hard boiled eggs
mustard (of your choice)

Peel the potatoes and carrots.

Cube the potatoes but leave the carrots whole.

Boil them in a large pot of water until tender, but sill firm.

In the meantime, hard boil the eggs.

When the potatoes and carrots are done, drain and set aside to cool (mix in the frozen peas a this point to help cool).

Once cool, cube the carrots and add back to the potatoes.

Cube the pickles and add to the mix.

When the eggs are done, cube and add to the mix.

Season the whole mixture with plenty of salt and pepper, then add in mayo and some mustard for taste, to get the right consistency.

Transfer to a large bowl and refrigerate.

*This makes a HUGE serving, enough to last 2 people for about 4-5 days.