Rubbing shoulders with household names such as Gordon Ramsay and Nigella Lawson, as well as global superstars such as José Andrés and Andrew Zimmern, the Polish chef was ranked in an international study conducted by Just Food magazine using Twitter statistics gathered from the GlobalData Influencer platform.
Named alongside the likes of Gordon Ramsey and Nigella Lawson as one of the ten most influential people working in the food service industry, Damian Wawrzyniak has cooked for the Duke and Duchess of Cambridge, appeared on the BBC alongside Mary Berry and been awarded the Knight’s Cross by President Andrzej Duda for his role in raising Poland’s profile abroad.
Launching Pierogi Ladies in 2016, Gosia Modlińska and Joanna Boczek are now riding the crest of a wave with their 20-plus varieties of pierogi dishes which include both traditional ingredients and those inspired by the international character of Shanghai.
Pierogi queen Beata Jasek, who beat her own record of making 756 an hour with an astonishing 1,066 (or one every 3.4 seconds), says that the dumplings are her life.
What better way to the heart of Poland than through its stomach? In this special 2 episode series, Poland’s best loved Italian chef takes our British host Patrick Ney on a culinary journey into one of Poland’s most loved dishes, Pierogi Ruskie. Recipe: For the dough: 500g wheat flour, tablespoon of oil, 1.4 glasses of ‘śmietana’ cream, a glass of warm water.For the filling: 200g of peeled, cooked potateos, 200g of white cheese, 3 onions diced and fried until caramelised, salt and pepper.Place the flour in the bowl, add oil, śmiatana and water, begin mixing the dough using a spoon. When it’s the right consistency (check the film to tell how) add the water bit by bit. Take the dough and place it on to a floured surface and begin to knead it. By now it should be soft and pliable. Cover with a cloth and bowl. Take the mashed potatoes and mix with the cheese, fried onions and add salt and pepper. Using a rolling pin, flatten the dough to the right consistency and then use a small cup to create the pierogi shape. Place the filling inside the dough and flatten and tighten the edges to create the shape. Boil in salty water for 3 minutes. Et voila!