Polish-Style Burrito

Ingredients

The Polish-Style Burrito differs from the original Mission Burrito in several ways. Firstly, instead of a flour tortilla, it is wrapped in a homemade pierogi dough. Secondly, the filling includes traditional Polish ingredients such as kielbasa and mashed potatoes, giving it a distinct Polish flavor profile. Lastly, the spices used in the filling are a blend of Polish seasonings, adding a unique twist to the dish. We alse have the original recipe for Mission Burrito, so you can check it out.

• Pierogi dough: Pierogi dough:
• 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
• Filling: Filling:
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1/2 pound (225g) kielbasa, sliced 1/2 pound (225g) kielbasa, sliced
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper, to taste Salt and pepper, to taste
• Toppings: Toppings:
• Sour cream Sour cream
• Chopped fresh dill Chopped fresh dill

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pierogi dough. Gradually add warm water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   Boil the diced potatoes in salted water until tender. Drain and mash them until smooth. Set aside.
3. 3.
   In a skillet, heat the vegetable oil over medium heat. Add the sliced kielbasa and sauté until lightly browned. Remove the kielbasa from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and sauté until translucent. Return the kielbasa to the skillet and mix well.
5. 5.
   Add the mashed potatoes, paprika, caraway seeds, salt, and pepper to the skillet. Stir until all the ingredients are well combined. Remove from heat and let the filling cool slightly.
6. 6.
   Divide the pierogi dough into small portions and roll each portion into a thin circle.
7. 7.
   Place a spoonful of the filling onto each pierogi dough circle. Fold the dough over the filling and seal the edges by pressing with a fork.
8. 8.
   Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
9. 9.
   To assemble the Polish-Style Burrito, place a few pierogi on a plate and top with sour cream and chopped fresh dill.

Treat your ingredients with care...

• Pierogi dough — Ensure the water is warm but not boiling hot to activate the gluten in the flour properly.
• Kielbasa — Use a high-quality kielbasa for the best flavor. You can also try different varieties such as smoked or spicy kielbasa for added depth.
• Caraway seeds — Toasting the caraway seeds before adding them to the filling will enhance their aroma and flavor.

Tips & Tricks

• If you prefer a crispier texture, you can pan-fry the pierogi after boiling them.
• Experiment with different fillings such as sauerkraut or mushrooms to add variety to your Polish-Style Burrito.
• Serve the burrito with a side of Polish pickles for a tangy contrast.

Serving advice

Serve the Polish-Style Burrito hot, garnished with sour cream and chopped fresh dill. Accompany it with a side of Polish pickles for a traditional touch.

Presentation advice

Arrange the pierogi neatly on a plate, drizzle sour cream over them, and sprinkle with fresh dill. Garnish the plate with a few sprigs of dill for an elegant presentation.