On Saturday I had a lady’s night out in a cute Austrian place called Bodo’s Shloss located in High Street Kensington, next to the Royal Garden Hotel, London. I almost thought of myself as a trendy girl. Almost. Soon after I opened my wardrobe to get ready for the chic night out, the collection of my clothes pulled me back down to the earth.

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Nothing is posh in my wardrobe and the same goes for my food recipes. I can use ingredients that (sometimes) someone may find difficult to get, ingredients such as black rice or Fragolino, but all in all my recipes are pretty simple, never too expensive and I rarely suggest to go for a particular brand so that you can opt for your favorite local ingredient (local produce is always the best option, by the way).

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The Austrian restaurant was not too expensive either. Or better, this is the impression I got before I was actually  served the food I ordered: ‘Kasnudeln’, Austrian ravioli filled with potato and cheese grilled with butter. Let me be precise: 4 Austrian medium sized ravioli. My stomach was ready for a more hearty meal but my pocket was not prepared to pay for another main course so I decided to get along with this beautifully decorated and pretty empty dish.

A the end of the meal I felt like I was only half way through it and with a stomach crying out for justice, I promised myself that once at home I would have cooked the same dish, or something similar, even tastier and above all in a “normal size” so to satisfy my just slightly teased appetite. What a torture a fancy restaurant can be!

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So now you know the story behind these Pierogi with cheese, potatoes and caramelized onions. If you are thinking that “Pierogi” does not sound like Kasnudeln and it’s not even Austrian but Polish, you’re thinking right. However both Pierogi and Kasnudeln are dumpling, both are usually filled with potato and cheese, the dough is made with the same ingredients and both are extremely good and fulfilling – especially when in your plate you get more than four ravioli :).

During my stay in Warsaw first and in the Masurian Lake District after, the simplicity of these  popular dumplings of unleavened dough won me over so since then I nourished the wish to make them at home. The recipe you find below serves two people and leaves even space for small seconds.

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Pierogi

  • Dough:
  • 2 cups flour
  • 2 eggs
  • 2 tablespoons olive oil
  • 1/2 cup of water
  • a pinch salt
  • Filling:
  • 2 cups diced potato (about 1 inch cubes)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons plain yogurt
  • 1 cup finely diced onion
  • 2 tablespoon cheddar cheese (grated)
  • Salt and chilli to taste
  1. Place the potatoes in a large saucepan and fill with enough cold water to just cover.
  2. Cook over medium high heat for 15-20 minutes until soft.
  3. While potatoes are cooking, melt butter and olive oil in sauté pan over medium heat, then add onion and cook over low heat until they are caramelized (about 35 minutes).
  4. When the potatoes are soft, drain and then mash them in a bowl. Add the onions, cheese, salt and chilli powder to taste. Set the filling aside.
  5. In a large bowl, combine flour, olive oil, eggs and water. Mix well then pllace dough on lightly floured surface and keep kneading and dusting with flour as necessary until dough is smooth.
  6. Bring large pot with water to boil over high heat. onto a lightly floured surface roll about 1/8 inch thick. Cut out circles with a cookie cutter or cup.
  7. Place a small amount of filling in the center of the disc and fold over to form a semi-circle, press the edge together and then use a fork to mark it.
  8. Drop the perogi into the boiling water, wait until they float to the surface and cook for an additional 3 or 4 minutes.
  9. Saute the perogi in butter or olive oil over medium heat until slightly browned on both sides.

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6 Comments

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  1. A little different than my traditional Polish recipe so going to try this filling next time. I make 12 dozen for our traditional Christmas Eve dinner but make smaller amounts during the year. Thanks for sharing your recipe.

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