Saturday, June 21, 2014

Delicious Dumplings from Poland.

Dumplings; usually a circular layer of unleavened dough which has a filling put into its center, folded over and sealed with a dap of water along the edges. If you have had Italian ravioli, then you've eaten dumplings. In Poland, the dumpling is referred to as a pierogi; the usual filling is a mixture of potato and onion; first boiled, then baked or fried.  Almost every culture in the world has some sort of dumpling, the fillings are infinite, and they are a comfort food.

Being pasta making challenged, no, I don't make my own dumplings; instead I rely on Mrs. T's Pierogies found in most supermarket freezers.  Just like frozen ravioli, they are a convenience, especially when the mood for them suddenly strikes.  Just pop them in boiling water until they float, strain, fry them up in butter and/or oil, and eat as is, or sauce them up.   Like ravioli, they come in a variety of fillings, but my favorite is potato with cheese.  By the way, the recommended serving size is 3, but who am I kidding; 4 or 5 is my usual serving.



1 (16 oz) box Mrs. T's potato and cheese pierogies (or whichever potato variety desired)
1/2 cup each diced red and yellow bell peppers
1/2 cup diced onion
water to boil pierogies
2 Tbsp butter
2 Tbsp olive oil
1 tsp salt
1 tsp garlic powder
1/2 tsp ground black pepper




Fill a large pot halfway with water and bring to a rolling boil.  Add in the pierogies and cook for 5 to 7 minutes; until they float to the top and are puffed up; turn off heat.


While pierogies are cooking, melt the butter with the olive oil in a large skillet on medium-high heat.  Add in the bell peppers, onions, salt, garlic powder and black pepper; sauté for one minute.   Using a slotted spoon, transfer the pierogies to the skillet; brown one side for 4 minutes; turn over and brown the other side for an additional 4 minutes.


Makes 4 servings (3 pierogies per serving).

Mary Cokenour