polish dumplings

Polish Potato Dumplings (Kopytka) are made with mashed potatoes, flour and egg. These dumplings are perfect served with garlic, onion, mushrooms and bacon!More potato recipes: www.crunchycreamysweet.com

Polish Potato Dumplings (Kopytka) Recipe

potatoes

all-purpose flour (see note)

Place mashed potatoes in a mixing bowl. They should be cold, so this is a great way to use up leftover potatoes.

Add egg and flour and mix until the dough comes together. Place dough onto a floured surface and divide into two parts. Roll one part of the dough into a long log and slice into 1.5 to 2" dumplings.

In a large saucepan or pot, boil water and add 1 teaspoon of salt. Add 5 to 8 dumplings at a time to the boiling water and cook until they start to float at the top. Remove and place on a plate. Repeat with remaining dumplings.

You can serve the dumplings right away as a side dish or follow the suggestion below.

In a skillet, heat up 1 tablespoon of olive oil and 1 tablespoon of butter. Add cooked dumplings and cook until golden brown. Remove onto a plate. Add 2 minced garlic cloves, 1 small yellow onion (chopped), 4 slices of bacon (chopped) and 4 white mushrooms (washed, sliced). Saute until fragrant and the bacon is crispy. Toss with dumplings and serve.

Polish plum dumplings (knedle ze śliwkami in Polish) are traditional Polish dumplings, very popular in summer. These delicious dumplings are made from plums wrapped in potato dough. They are served with buttered breadcrumbs and sweetened sour cream.

Polish Plum Dumplings (Knedle ze śliwkami)

(500 grams) starchy potatoes, (such

(125 grams) flour (+ more for working with the dough)

salt

plums (preferably small but all sizes will work)

sugar cubes (or granulated sugar)

cinnamon

butter (for coating the dumplings)

sour cream

sugar (or less)

butter

breadcrumbs

Peel the potatoes, chop them into evenly-sized chunks and cook until fork-tender, about 15-20 minutes.

While the potatoes are still warm, press them through a potato ricer or mash them with a potato masher. Let the potatoes cool before adding the other ingredients (warm potatoes will absorb more flour making your dumplings tough).

Add flour, egg, and salt to the potatoes. Stir the ingredients with a spoon until roughly combined, then knead the dough with your hands until you have a ball of dough. Don't overwork the dough.

Transfer the dough to a wooden board sprinkled with flour. The dough will be a little bit sticky but try to not add more flour or the dough may end up too tough.

Divide the dough into 8 parts (if you have medium-sized plums).

Cut all the plums almost in half but not all the way through, just enough to remove the stone. Place 1 sugar cube and a pinch of cinnamon in the place of the stone. Press both sides of the plum together.

Flour your hands. Take one part of the dough and flatten it into a disk. Place one plum in the middle. Wrap the dough around the plum. Pinch the seam well so it won't open while cooking. Roll between your palms so you have a ball of dough.

Place all the dumplings on a well-floured board.

Cook knedle: Bring a large pot of salted water to a boil. Reduce the heat to a gentle simmer (the water should not boil rapidly!). Gently lower 4 knedle on a spoon into the water. After a minute or so, stir the dumplings gently with a wooden spoon to make sure they're not sticking to the bottom of the pot. When they float to the surface, cook them for 4 minutes. The cooking time may depend on the size of the dumplings. If you're not sure how long to cook them, you can test cook just 1 dumpling. Remove the cooked dumplings from the water with a slotted spoon and transfer to a plate. Drizzle with melted butter to prevent the dumplings from sticking to each other. Repeat with the remaining dumplings.

While the dumplings are cooking, prepare the sides. Whisk the sour cream with powdered sugar until combined. Buttered breadcrumbs (bułka tarta): melt the butter in a medium pot/pan, when melted add the breadcrumbs, cook for a couple of minutes or until golden brown in color (be careful not to burn them).

Serve your knedle with breadcrumb topping and sour cream and sprinkle them with cinnamon.

Enjoy!

Recipe video above. Pierogi Ruskie&#39;s are Polish dumplings filled with cheesy, creamy mashed potatoes served with an onion butter sauce. They are even more delicious than they sound! Easier to wrap that gyoza and Chinese dumplings - no fancy pleating!Excellent weekend project – eat some today and freeze some for later. Cook from frozen! Makes a nice big batch of 30 pierogis.

Pierogi Ruskies - Polish Dumplings

flour (, plain/all-purpose)

tsp cooking/kosher salt

unsalted butter

water

egg (, whisked (55-60 grams/2 ounces))

x 250 grams/8 ounces medium potatoes (, peeled

tbsp cooking/kosher salt

/ 2 tbsp unsalted butter

cheddar cheese

tsp black pepper

grams/ 2 tbsp unsalted butter

onion (, finely diced)

tbsp cooking/kosher salt (-

grams/ 1 1/2 tbsp unsalted butter

Sour cream (,

Parsley

Boil potatoes - Put potato and 1 tbsp salt in a large saucepan. Add cold tap water so it&#39;s 3cm/1 inch above potatoes. Bring to a boil on high heat then reduce heat to medium high and simmer for 15 minutes or until potatoes are soft.

Mash - Drain, then pass the potatoes through a potato ricer into a bowl (or use potato masher)

Cheese it - Immediately add butter, cheese, salt and pepper. Mix with a wooden spoon until fully combined.

Cool - Spread out ~1cm / 1/2&quot; thick on a tray. Cover with cling wrap, pressing so it is fully in contact. Cool on the counter (~30 min) then refrigerate until cold (1 hour+).

Filling:

Melt butter - Heat up the water and butter in a small saucepan over medium heat just until butter is melted, do not boil water. (Or do this in the microwave). Turn off heat.

Mix dough - Whisk the flour and salt in a mixing bowl. Make a well in the centre and then add the butter water plus egg. Mix to combine into a shaggy dough.

Knead - Scrape out onto a lightly floured work surface. Knead for 5 minutes until the dough becomes smooth (Note 3). You could also use your stand mixer.

Rest - Wrap with cling wrap and leave on the counter for 30 minutes.

Pierogi Dough:

Roll &amp; cut - On a lightly floured surface, roll out the dough to 3mm / 1/8&quot; thickness. Cut out rounds using a 9 cm / 3&quot; cutter. Do as many as you can, then gather surplus dough into a ball, wrap with cling wrap and set aside for later.

Fill &amp; wrap - Place 1 tablespoon of cheesy potato filling in the middle of a round. Dip finger with water and run along edge of half the circle. Fold dough over to enclose the filling and press to seal, making slight indents (no pleats).

Wrap remaining - Place them on a lightly floured tray and continue to wrap remaining Pierogi (including rolling out the remaining dough). You should get ~30 pierogis.

Wrapping pierogis:

In a non stick skillet, melt the butter until foamy over medium heat. Add onion and salt, then cook, stirring regularly, for 10 to 15 minutes until golden on the edges. Scrape out into a bowl, then set aside (OK to cool).

Onion butter sauce:

Batch cooking - Directions below are for cooking and serving 10. Boil pierogis in batches of 10 to 12 max, they need space to bounce around in the water, and you need space to toss them in the butter. (Note 4 for big batch cooking)

Boil 5 minutes - Bring ~3 litres/quarts of water to the boil with 1 tbsp salt. Lower 10 piergosi into the water. Cook for 5 minutes - they should be floating on the surface.

Reserve water &amp; drain - Dip a jug into the water and scoop out ~1 cup water. Then use a slotted spoon to transfer pierogi into a bowl (or drain, if not cooking more).

Butter sauce - Melt butter in a large skillet over medium heat. Add 1/3 of the onion butter plus the cooked pierogis with 2 tablespoons of the reserved cooking water. Toss for 1 minute, still on the stove, until the pierogis are coated in the butter. (Note 4 on scaling up)

Serve - Slide onto a serving plate, scraping out every drop of butter. Sprinkle with parsley, add a dollop of sour cream. Eat and be happy!

Cooking &amp; serving pierogis:

This is a simple recipe for vegan pierogi (stuffed Polish pasta dumplings/ vegan ravioli) with tasty mushroom potato filling - It&#039;s incredibly delicious, healthy, easy to make, and original from grandma&#039;s kitchen!

Vegan Pierogi with Mushroom Filling

flour

ml water

tbsp soy yogurt (unsweetened)

olive oil

10.5 oz potatoes (or sauerkraut)

5.3 oz mushrooms

onion

5.3 oz soy quark (or vegan cream cheese)

salt and pepper (to taste)

herbs (e.g. parsley) (optional to taste)

neutral oil butter

pesto

spinach

parsley

*Note: Please watch the recipe video for visual instruction!

Whisk together flour and salt in a bowl, then form a mold in the middle.

Mix water, soy yogurt, and olive oil in another bowl to combine. Then pour it into the mold of the flour and stir with a fork until it comes together.

Then transfer the mixture to a floured work surface and knead with your hands until a smooth, elastic dough is formed. (If the dough is too dry, add a little bit more water or soy yogurt. If it&#039;s too soft, add a bit more flour.)

Then form the dough to a ball, wrap it tightly in cling film, and leave to rest in the fridge for about ½ hour.

In the meantime, cook the potatoes until soft for the filling. Then drain thoroughly and peel the potatoes. (Alternatively, you can also make the filling with sauerkraut).

Peel and dice the onion. Clean and chop the mushrooms.

Heat some oil or vegan butter in a pan and fry the onions and mushrooms for about 10-15 minutes. Set aside and allow to cool slightly, then add them to a blender along with the potatoes and soy quark and blend into smooth purée. (Optionally, use a stick blender or just a simple potato masher, if you prefer a chunky texture). Season with salt, pepper, and herbs to taste.

Remove the pasta dough from the fridge and roll it out thinly on a floured work surface, using a rolling pin.

Cut out circles with a round pasta or cookie cutter.

Work with one dough circle at a time. Brush one circle with a little bit of water. Then add the filling with a teaspoon in walnut-size in the middle of the circle. Fold the dough over the filling to create a half-moon shape, and press the edges together to seal.

Continue this process with remaining dough and filling.

Once all pierogi are prepared, bring a large pot of salted water to a boil. Reduce the heat and carefully add the pierogi. Simmer for about 4-6 minutes over low heat, or until they float to the surface.

Remove the pierogi with a slotted spoon or skimmer and drain well.

Heat some oil or vegan butter in a pan and sauté the pierogi until crispy from each side. (You can also add some onions or garlic, and sauté everything together if you like).

Serve them with pesto, spinach, and fresh parsley or just as they are.

Really excellent recipe I made this with my son. It was sooo yummy.

It took me much longer to make these than I expected but it was well worth it, they were YUMMY!!  I used swiss brown mushrooms and a bit of parsley in the mixture.  Struggled a bit with sealing the pastry around the filling but I'm sure that'll come with practice. The spinach was a perfect match!  Another success story, thank you! ☺️

The recipe is simple and super tasty! I really loved it 😍
By the way your books are amazing 💓

Update - they came out well! It was hard getting the right consistancy but they were nice all the same!

Super recipe with a good amount ! very delicious

Polish Lazy Pierogi (Pierogi Leniwe) are quick and easy dumplings made with farmer’s cheese, eggs, and flour. They are perfect for a meatless dinner or a budget-friendly meal and can be served either savory or sweet.

Polish Lazy Pierogi (Pierogi Leniwe)

farmer’s cheese

all-purpose flour

eggs

unsalted butter (for serving)

breadcrumbs (optional)

Sugar and cinnamon (optional for sweet version)

Prepare the Dough

 In a large bowl, combine the farmer’s cheese, flour, eggs, and salt. Mix until a soft dough forms. If the dough is too sticky, add a little more flour.

Shape the Pierogi

 On a floured surface, divide the dough into smaller portions. Roll each portion into a log about 1 inch thick. Cut the logs into 1-inch pieces.

Cook the Pierogi

 Bring a large pot of salted water to a boil. Add the pierogi in batches, being careful not to overcrowd the pot. Cook until the pierogi float to the top, then let them cook for an additional 2 minutes. Remove with a slotted spoon and set aside.

Serve

In a small pan, melt the butter and optionally add breadcrumbs, cooking until golden brown. Drizzle the melted butter and breadcrumbs over the pierogi. For a sweet version, sprinkle with sugar and cinnamon.

Do I have to put cheese is there something else I can use instead I just love love your recipes

These sound delicious.  I think I might serve them with mushroom sauce.

If I want to make and freeze for future use, do I freeze them after I boil them, or before?  I will be sauting them in butter to finish.  I think my family is going to love them!

Hi! Should I grate the cheese or crumble it? I bought a block of the Farmers Cheese but wasn't sure how to prepare it. It doesn't seem that soft.

These were DELICIOUS! I had leftover ham so I put that into the dough. My boys devoured them! Thank you!

This Polish Pierogi Dough recipe yields a soft, pliable dough perfect for encasing your favorite pierogi fillings. Easy to make and handle, this dough ensures perfect pierogi every time.

Polish Pierogi Dough Recipe

vegetable oil

In a large bowl, sift the all-purpose flour. Add the salt and mix well.

Create a well in the center of the flour mixture and pour in the vegetable oil.

Gradually add the hot water while mixing with a wooden spoon until the dough starts to come together.

Prepare Dough:

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth, elastic, and no longer sticky.

Wrap the dough in plastic wrap or place it in an airtight container and let it rest at room temperature for 30 minutes.

Knead the Dough:

After resting, divide the dough into 3 portions. Keep the portions you are not working with covered to prevent drying out.

Roll out one portion of dough on a lightly floured surface to about 1/8-inch thickness.

Use a round cutter or a glass (about 3 inches in diameter) to cut out circles of dough.

Roll and Cut Dough:

Place a small amount of your chosen filling in the center of each dough circle.

Fold the dough over the filling to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.

Fill and Seal Pierogi:

Bring a large pot of salted water to a boil. Carefully add the pierogi in batches, ensuring they don’t stick together.

Cook the pierogi for 3-4 minutes, or until they float to the surface. Continue cooking for an additional 2-3 minutes.

Use a slotted spoon to remove the pierogi and drain them on a paper towel-lined plate.

Cook Pierogi:

Good morning!
I’ve made pierogies for many years using a recipe very similar to yours.  I have since been diagnosed with Celiac Disease and have not been able to enjoy them since.  Is it possible to use GF flour with good results?
Thank you.

I made the pierogi and they were delicious. .I tried spinach and feta cheese for a change...I'm going to try minced beef and onion next ...my family love the cheese,  onion and potato ones the best 👌

I made the perogies and we loved them. I will be making my own from now on!

This makes me want to do, but do you have a recipe for doing a easy cabbage roll dish in a casserole dish, I love my Mothers rolls but at 83 I just cannot get energy to do too many and all family wants some. My questions are can you cut in squares, do you tear cabbage in bite size pieces?

Hello, 
Can I use my Kitchen Aid mixer with the dough attachment to mix the dough? 

Thanks,
Jaye

Have you ever used kefir when making pierogies?  I have an old Ukrainian family recipe from my grand aunt  she used homemade kefir  that added a nuanced bite to the flsvour of the dough ... she was originally from Radymno, which is now Poland ....love all your recipes  they are easy to make and taste great!

Kluski Śląskie (Silesian Dumplings) are traditional Polish dumplings that come from the Silesia region but are also very popular all over Poland. They are usually served with some kind of meat and gravy or mushroom sauce. They are made with just cooked mashed potatoes and potato starch (sometimes an egg). They are easy to make and kids love them!

Kluski Śląskie (Silesian Dumplings)

lbs (680 grams) starchy potatoes

about 3.5 oz (100 grams) potato starch (see the instructions)

(22 grams) soft butter

fine sea salt (or

black pepper (or to taste, you can omit adding pepper)

Peel and cook the potatoes until soft.

Mash the potatoes (preferably with a potato ricer) and add to a large bowl.

Press the potatoes into an even layer and divide them with a knife into 4 equal parts. Take out one part of the potatoes out of the bowl. Add the potato starch in place of the removed potatoes. Add the removed potatoes back to the bowl along with soft butter. Please see the photos in the body of the post for reference!

Season with salt and pepper and knead a smooth dough.

Note: This is an old-fashioned way to make this recipe. You should have the same amount by volume of the potato starch as 1/4 of the potatoes that are taken out of the bowl. If you don&#39;t want to use this method, just measure out all the ingredients in grams and add them to the bowl.

Shape balls from the dough in the size of a walnut. Flatten each ball and place on a wooden board / baking sheet.

Using the end of a wooden spoon, make an indentation in the middle of each flattened ball.

In the meantime, bring a large pot of salted water to a boil, lower the heat to a gentle simmer.

Cook 8-10 kluski at a time, stir them with a wooden spoon after adding them to the pot to prevent them from sticking to the bottom.

When kluski float to the surface, cook them for 3 minutes then remove them from the pot with a slotted spoon. Repeat with the remaining kluski.

Absolutely delicious. Just as I remeber them as a child. I am from Slask.

Divine - can't stop eating them with anything really - reheated left overs in a sauce.

These Polish dumplings are an authentic Polish recipe that you can make in your kitchen at home. These freeze well so you&#039;ll want to make a big batch and have a ready-to-go meal at a later date. You can get about 10 servings from this recipe, (figuring 3 pierogi per serving.)

Pierogi Dumpling Recipe

potatoes (Use Russet potatoes)

oz Sharp cheddar cheese

bacon (Thick cut, coarsely chopped, fried, and drained.)

Tbs cream cheese

Tbs salt for pot of water for the potatoes

milk (not always needed)

Peel and dice potatoes, fill a stock pot with water and add potatoes and salt to the water. Boil the potatoes until they are fully cooked, or you can easily puncture them with a fork with no resistance

While the potatoes are cooking, saute the onions in a fry pan using a little butter and some of the drippings from the bacon. You want the onions to brown and caramelized.

Drain water from the cooked potatoes and use a potato masher to mash them. Add the cheddar cheese, cream cheese. Then, mix together until the cheese is fully melted and set aside until cooled. Once cooled, form the cheese and potato mixture into 1/2 to 2 inch balls.

While the potato mixture is cooling begin to make the dough. In a mixing bowl, add the flour, eggs, salt, and sour cream. Using a fork, stir the ingredients together. You will want to use your hands at some point to fully incorporate the ingredients.

The dough should start to come together. If it does not, add a little more sour cream or a little milk.&nbsp; Once it begins to come together, place on a floured surface and kneed the dough until it comes completely together.

Wrap the dough in some plastic wrap and place in the refrigerator and allow to rest for at least 30 minutes to an hour.

Next, take the dough out of the refrigerator and roll out on a floured surface until the dough is approximately 1/8 of an inch. (Don&#039;t get too caught up in the thickness. You want it to be workable and not too thin that the dough will puncture when you are filling it.)

FYI: Dough should be somewhat elastic while you are rolling it out. This means that it should spring back as you are rolling it out into a circle.

Use a drinking glass to cut circles out of the dough.  Place your filing ball in the center of the dough and Fold the dough over the filling. You will need to stretch the dough over to seal. Using your fingers, pinch the dough closed.

If the dough does not seal, wet your finger and run your finger on the edge of the dough. This should act as a "glue" to seal your dough. You can also use a back of a fork to help seal your edges. This gives the Pierogi a very nice look.

Your finished Pierogi will have a semi-circle appearance. Set aside and continue to make the rest of your Pierogi.

Fill a stock pot with salted water and bring to a boil and then add a few Pierogi at a time. Allow Pierogi to cook in the boiling water until the Pierogi float to the top. This will take a few minutes. Remove from water and place on a cooling rack to drain and cool. Continue this process until done with all Pierogi.

When ready to eat, fry in butter in a pan over medium heat until Pierogi are golden brown on both sides. Serve with sour cream and chopped green onion stems (optional)

HiI Gents.  What a punch of flavours these dumplings are from your shared traditional Polish recipe.  I made 49 because Casper the beagle ate number 50 of the potato balls which was a great idea for proportioning.  I used finely cubed leftover Easter ham in lieu of the bacon with the caramelized onion and had lots of extra dough.  Which brings me to the dough.  It wasn’t coming together.  Was there to be water in your recipe?  I am an experienced pasta maker and got the manual roller out as I could not roll out this firm dough by hand.  This made a super light encasing and once boiled and fried, the dumplings crisped up like pillows of love.   Your recipe gave me a completely awesome new direction into my future Peirogies.  Thank you.  Tams, Nepean, Ontario.

Top 8 polish dumplings recipes from across the web

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Top 8 polish dumplings recipes from across the web

The most viewed polish dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Polish Potato Dumplings (Kopytka) R...

Polish Plum Dumplings (Knedle ze śl...

Pierogi Ruskies - Polish Dumplings

Vegan Pierogi with Mushroom Filling

Polish Lazy Pierogi (Pierogi Leniwe...

Polish Pierogi Dough Recipe

Kluski Śląskie (Silesian Dumplings)

Pierogi Dumpling Recipe

The most viewed polish dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine