Last weekend we made a trip to Poland, Gliwice, to visit the aunt of my boyfriend, which turned 90. Oh my gosh, 90 an age I can’t really think about. Hopefully I’m gonna make it nearly to that age, still writing blog posts and posting about the new rheumatism innovations;-)
Gliwize is a nice little city in Upper Silesia. It’s not nice like who would call Paris or Amsterdam, but it’s full of charm and old fashioned buildings, you don’t find in Franfurt. Most of the buildings are gray, destroyed and full of graffity, but in between there are things, which let you stand still and take pictures. Some impressions from Gliwice.
Maybe I can take you on a culinary Poland trip with my Pirrogen recipe. I hope you gonna enjoy them as much as we did…
(Servings 80 Piroggen)
For the stuffing:
1 lbs cream cheese
7 potatoes cooked and peeled
1/4 cup oil
4 cups mushrooms, fine chopped
3 onions, fine chopped
1/4 cup sour cream
Salt and pepper for tasting
For the dough:
8 cups all-purpose flour
2 cups warm water
1/3 cup butter, room temperature
(1/2 cup butter and 2 sliced onions for frying Piroggen)
Directions: 1. For the stuffing, mash potatoes and cream cheese in a large bowl and set a side.
2. Heat oil in a large pan. Add onions and mushrooms and fry them for about 15 minutes.
3. Add the onion-mushroom mixture to the potato-cream cheese. Add sour cream and salt and pepper for tasting. Mix everything well and let chill, while preparing the dough.
4. For the dough, combine flour, eggs, butter and a little bit water, in the bowl of a stand mixer, fitted with the dough hook.
5. With the mixer on low speed, pour in as much water, until you get a smooth and elastic dough.
6. Divide dough into 4 pieces. Roll out 1 piece on a floured work surface. The dough should be really flat.
7. Cut out circles with a round cookie cutter or a drinking glass.
8. Place 1 teaspoon of filling on each circle and fold them to a half circle. Make sure to seal edges by pressing them together. If you don't seal them correctly, the filling gonna leak out.
It´s pretty frustrating after all that rolling and filling, to see the filling flow away from the dough, while you are cooking them.
9. In a large pan boil salt water and add about 20 Piroggen. Cook Piroggen for about 10 minutes, until they reach the water surface.
10. Take out Piroggen with a ladle and let them drain on a sieve. Add the next 20 Piroggen and go on, until all of them are cooked.
11. Fry Piroggen in a large pan with butter and onions, until they are golden brown. I like to fry them in butter and onions and serve them with sour cream.
It's so much work to make Piroggen, but trust me, the taste is so unbelievable good. It's worth it.
--> You can also freeze the stuffed, uncooked Piroggen, if you don´t want to eat 80 Piroggen at a time:-)