Polish Christmas Recipes



Sauerkraut Filling Ingredients
½ lb bacon or pork or beef, chopped
3 garlic cloves, minced
15oz sauerkraut, finely chopped
8oz cabbage, shredded
8oz mushrooms, chopped
pepper to taste

Dough Ingredients
¾ to 1 cup beef stock, warm
1 teaspoon salt
2 eggs
4 cups flour
12 cups salt water

Serves 8

Where to buy the ingredients



1. Fry the meat until cooked
2. Mix in the sauerkraut, cabbage, garlic and mushroom and fry for a further 5 minutes, separate to the meat
3. Combine the meat with the vegetable mix and allow to cool and refrigerate
4. In a large bowl mix the flour, eggs, salt, beef stock, pepper and water
5. Knead the mix in the bowl until the texture is slightly dry and well blended
6. On a floured surface roll out portions of dough until very thin
7. Cut out the dough with a round cutter ideally about 5 inch
8. In the centre of the cut out dough place 2 teaspoons of filling
9. Dampen the outer edges of the dough with water and fold over the filling to close, pinching the dough with your fingers
10. Cook 12 pierogi at a time
11. Bring the water to boil and then simmer, place the pierogi in the water stirring occassionally (to avoid it sticking)
12. Cook for approximately 5 minutes until the pierogi floats to the surface
13. Remove from the hot water and rinse with cold water, and drizzle the pierogi with melted butter (to stop the pierogi from sticking)
14. The pierogi can be served or deep fry until golden brown. Another way is to pan fry in butter with onions over medium heat until lightly browned.

Where To Buy Cookery Books

Amazon - Online Store
The Book Depository - Bookstore
Blackwell's - Bookstore
Waterstones - Bookstore