Silesian-style Pierogi

Ingredients

While the original gyoza is typically filled with a mixture of ground meat and vegetables, Silesian-style Pierogi deviate from this by incorporating traditional Silesian ingredients and flavors. The dough used for the pierogi is also thinner compared to gyoza wrappers, allowing for a more delicate texture. Additionally, Silesian-style Pierogi are pan-fried instead of being steamed or boiled, resulting in a crispy exterior. We alse have the original recipe for Gyoza, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 cups (400g) potatoes, boiled and mashed 2 cups (400g) potatoes, boiled and mashed
• 1 cup (150g) sauerkraut, drained and finely chopped 1 cup (150g) sauerkraut, drained and finely chopped
• 1/2 cup (75g) mushrooms, finely chopped 1/2 cup (75g) mushrooms, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the flour and salt. Gradually add warm water while stirring until a dough forms. Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, melt the butter over medium heat. Add the onion and sauté until translucent. Add the mushrooms and sauerkraut, and cook until the mushrooms are tender. Season with salt and pepper. Remove from heat and let it cool.
3. 3.
   On a floured surface, roll out the dough until it is about 1/8 inch thick. Cut out circles using a round cookie cutter or a glass.
4. 4.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough in half, sealing the edges by pressing firmly. You can also crimp the edges with a fork for a decorative touch.
5. 5.
   Heat vegetable oil in a large skillet over medium heat. Add the pierogi in batches and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.
6. 6.
   Serve the Silesian-style Pierogi hot, accompanied by sour cream or a side of sautéed onions.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender for easy mashing.
• Sauerkraut — Rinse the sauerkraut under cold water to remove excess brine and adjust the level of sourness according to your preference.
• Mushrooms — Finely chop the mushrooms to ensure even distribution of flavor in the filling.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Experiment with different fillings such as smoked sausage, cheese, or even a combination of ingredients for a unique twist.
• Serve the pierogi with a dollop of sour cream and a sprinkle of fresh herbs for added flavor.

Serving advice

Silesian-style Pierogi are best served hot, straight from the skillet. Accompany them with a side of sour cream or sautéed onions for a traditional touch. Serve as a main course or as an appetizer for a delightful Silesian culinary experience.

Presentation advice

Arrange the Silesian-style Pierogi on a platter, showcasing their golden-brown exteriors. Garnish with fresh herbs such as parsley or dill for a pop of color. Serve with a side of sour cream and sautéed onions in separate bowls for guests to customize their toppings.