How to Cook Polish Pierogi with Celebrity Chef Cristina Catese
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.
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!