Pierogi are a delicacy that Poles have enjoyed for centuries. We prepare them both for holidays and just because. Over the years, many recipes have been created that are still used today—one of them is the old Polish recipe for St. Jacek's pierogi. This dish is popular due to its unique filling. How do you prepare this famous dish? Here's our guide.
Recipe for Traditional St. Jacek's Pierogi. The Meat-Filled Dish Will Turn Out Perfectly if You Add Curd Cheese
Dominican friar Jacek Odrowąż is credited with the recipe for traditional pierogi filled with white sausage. This dish even earned official recognition, as it was listed in 2010 on the traditional products list in the Ready Dishes and Meals category in the Podkarpackie Voivodeship. These pierogi are characterized by their simplicity and quick preparation, as well as their exceptional taste, deepened by the aroma of spices and curd cheese. They make an excellent idea for a tasty and hearty meal for the whole family.
Ingredients for the Dough:
- 250 g wheat flour
- 300 g curd cheese
- 2 tablespoons butter
- 1 egg
- Salt
Ingredients for the Filling:
- 500 g raw white sausage
- 4 cloves of garlic
- 30 g grated horseradish
- 2 teaspoons marjoram
Old Polish St. Jacek's Pierogi. Preparation Method
Start by making the pierogi dough. In a large bowl, combine the crumbled curd cheese, egg, and butter. Mash everything together using a fork, then gradually add the flour. Once kneaded, the dough should be firm and elastic. Cover it with a cloth or towel and let it rest for a while.
In the meantime, prepare the filling. Remove the casing from the white sausage and mix it with pressed garlic, horseradish, and marjoram. Roll out the rested dough into a thin sheet. Cut out circles from the dough and place a spoonful of the meat filling on each circle. Finally, seal the edges of the dough carefully. Cook the formed pierogi in salted boiling water for 2-3 minutes after they float to the surface. Serve with a dollop of sour cream, bacon cracklings, or sautéed onions. Enjoy
