Crafting the perfect dumplings: A step-by-step Polish guide

Potato and quark pierogi is a dish that has been a staple on Polish tables for generations. They are a delicious testament that simple ingredients can create an exceptional dish that has captured the hearts of food lovers.

Why make potato and quark pierogi at home? It's a complete culinary pleasure that involves the entire family. The process of making pierogi can be as satisfying as tasting the finished dish.

The preparation of pierogi begins with the dough. The perfect dough should be delicate yet hold the filling securely. The key to success lies in the simplicity of the ingredients: flour, hot water, salt, and butter to add elasticity to the dough.

Once you have the ingredients, start by sifting the flour onto a board and creating a well in the centre. Gradually pour in warm water. Begin kneading gently at first to combine the ingredients, then more vigorously, until the dough is smooth and elastic. During kneading, add melted butter. Allow the kneaded dough to rest for about 15 minutes under a damp cloth to make it easier to roll out and shape into circles.

The filling is the heart of Russian pierogi, so it deserves plenty of attention. It consists of a few key ingredients: potatoes, farmer's cheese, and onions. Cooked and cooled potatoes are mashed into a smooth mass or ground in a grinder. The farmer's cheese, preferably semi-fat, should be well-drained to ensure the filling is not too moist and forms well. Sautéed onions lend the filling depth of flavour and aroma. The ingredients should be well mixed and seasoned with salt and pepper to enhance the taste. If you want the pierogi to be even more aromatic, add a pinch of ground cumin to the filling. However, be careful with the amount of this spice so it does not overpower the filling's flavour.

Once the dough has rested and the filling is ready, it's time to shape the pierogi. Roll the dough to a thickness of about 3 millimetres and cut out circles using, for example, a glass. Place a teaspoon of filling on each dough circle. Seal the edges well to ensure the pierogi does not fall apart during cooking. Place the prepared pierogi on a floured surface to prevent them from sticking.

When all the pierogi are prepared, proceed to cooking them. In a large pot, bring salted water to a boil, adding a dash of oil to prevent the pierogi from sticking together. Drop them in batches so they have room to float and do not stick to the bottom. Once the pierogi rise to the surface, cook them for another 3 minutes, then gently remove them with a slotted spoon.

How should you serve pierogi? A traditional topping of sautéed onions and crispy pork is a classic that never disappoints. Pierogi can also be topped with sour cream.