Yes, these are potato pierogi but not your normal potato pierogi! These pierogi are different! If you love not only pancakes (Pol: placki ziemniaczane you will soon understand why!
I’m excited to tell you this type of pierogi is deeply rooted in the Lublin Region of Poland and that is where you would normally eat it. It may happen that a Pole from another region did not even hear about zawijas nasutowski <za-ve-yaz na-su-to-vsky> so, high five (!) if you are here to learn about this variation on pierogi!
But what makes it special? This meal looks like pasties (Pol: paszteciki), tastes like Polish potato pancakes (Pol: placki ziemniaczane) and is covered in the delicate pierogi dough.
You can eat Zawijas nasutowski as a main course served with bits of pork rind sautéed in lard (Pol: skwarki) as it has always been served in its original form. You can also eat it with mushroom sauce, with a little parsley on top and with a side of sauerkraut.
Polish Potato Pierogi from Lublin –
Zawijas nasutowski – Recipe
- 2 cups of flour
- 1 egg
- 3-4 potatoes
- 1 onion
- salt, pepper
How to make Polish Potato Pierogi – Zawijas nasutowski:
Dice the onion and fry it until golden. Peel the potatoes and grate them using the smallest holes. Using a separate bowl, squeeze the liquid out of the grated potatoes. You will see the potato starch on the bottom of the bowl and water on the top. Remove the water and add the potato starch to the drained potato mush. Then, mix with the fried onions and add salt and pepper. Wait until it cools.’
How to make the pierogi dough
The simplest way to make soft and elastic pierogi dough is to throw your flour and egg into a food processor. Warm a cup of water and slowly add it to the mixture. If the dough is too runny, add more flour. If it’s too stiff, add more water.
When you see the dough holds itself well take it out of the bowl onto the table. Make sure you sprinkle the surface with flour so the dough doesn’t stick when you roll it.
Roll the dough into a nice rectangular shape. Place the cooled filling along the longer side and roll it connecting the two walls together (like in the above picture). Make sure you close the dough roll well and that there are no holes in it – otherwise the filling will escape while cooking.
How to cook pierogi
Boil a pot of water, add salt and a spoon of oil into it and carefully put your roll inside. Give it about 13 minutes to cook. Stir it a bit, making sure it doesn’t stick to the bottom of the pot.
Take it out carefully (best done with a wide utensil) and place it on a greased pan. This way it won’t stick to the surface.
Then, cut your roll into 1-inch pieces.
You may fry it in a frying pan if you wish them to be more crunchy.