Dark days and an extra blanket on the bed really brings out the Eastern European in me. I find myself craving the comfort foods of my childhood like this sweet and sour beef stew (solyanka), which also makes use of kielbasa sausage.
What are pierogi?
These dear little dumplings fill me with nostalgia. Growing up I would have called them vareniki, being further towards Ukraine and the east of Europe. However, they are perhaps better known by their Polish name: pierogi or pieróg. The grammar gets a little lost in translation, but pierogi (plural) are delightful dough parcels with either a sweet or savoury filling. Mostly they are vegetarian, pelmeni are usually the meat ones, and my favourites are stuffed with sauerkraut and mushroom or potato and caramelised onion with bacon. For this recipe I have used timesaving, store-bought, potato ones from the freezer aisle, which cuts the kitchen time from down from an hour and forty minutes to around 20! But if you fancy a dumpling making afternoon, I have a step-by-step pierogi recipe for you to follow.
Crispy fried shallots
These spiral strands of gold are not just sitting pretty on the plate, and should certainly not be omitted. They add a crunch that contrasts the soft-centred pierogi and a sweetness to balance the smoky kielbasa. First, I slice them as thinly as I can, so they fry the palest yellow. Then to achieve their fragile wispiness they need a complete coating of flour. Each curl should be well covered before being lowered into the sizzling oil. It won’t take long until they are light fresh straw colour. On a paper towel on a plate, leave them to rest so the excess oil is absorbed. Skipping this part means oily onions on your delicate pierogi and no crunch. So, give them enough time to dry! I’ve used shallots as I like their dainty sliced circles and the natural sweetness. But regular onion will do if that’s what’s available.
Serving suggestions
A plate piled with simple and steaming pierogi is a beautiful thing! They are served virtually naked, so they can be enjoyed without interference, and might even come with only a knob of butter dripping as dressing. A dollop of traditional sour cream, a side of sauerkraut, or a sprinkling of feathery dill are all typical accompaniments. Or in my house, a bit of everything! If you’re planning a three-course Eastern European inspired meal, I recommend starting with borscht and finishing with a rustic plum cheesecake.
Storage and leftovers
Like pasta or gnocchi, pierogi tend not to chill well. Their doughy nature means time in the fridge can take them from tender to tough. So, if you needed an excuse to polish them all off, I just gave it to you!
Other Russian recipes to try
Russian Eggplant Caviar (Ikra) Russian Potato Salad Recipe (Olivier) Russian Frikadellar Soup (Meatball Soup) Homemade Russian Sauerkraut
