Mastering the art of potato and quark dumplings: A flavorful journey

Potato and quark pierogi is a dish that has been a staple on Polish tables for generations. Pierogi filled with potatoes, onions, and farmer's cheese are the essence of our native cuisine. They are a delightful example of how simple ingredients can create a remarkable dish that has captured the hearts of food lovers.

Why make potato and quark pierogi at home? It's a complete culinary adventure that involves the whole family. The process of making pierogi can be as enjoyable as tasting the finished product.

The preparation of pierogi starts with the dough. The perfect dough should be delicate yet able to hold the filling without any issues. The key to success lies in the simplicity of the ingredients: flour, hot water, salt, and butter, which adds elasticity to the dough.

Once we have the ingredients, start by sifting the flour onto a board, creating a well in the centre. Gradually pour warm water into it. Begin kneading gently at first to combine the ingredients, then knead more vigorously until the dough becomes smooth and elastic. During kneading, add melted butter. Let the kneaded dough rest for about 15 minutes under a damp cloth. This makes it easier to roll out and shape into circles.

The filling is the heart of potato and quark pierogi, so it deserves plenty of attention. It consists of a few key ingredients: potatoes, farmer's cheese, and onions. Cooked and cooled potatoes are mashed into a smooth mass or ground. The farmer's cheese, preferably semi-fat, must be well-drained so the filling is not too moist and forms well. Sautéed onions add depth of flavour and aroma to the filling. Mix the ingredients well and season with salt and pepper to enhance the taste. If you'd like the pierogi to be even more aromatic, add a bit of ground cumin to the filling. However, be cautious with the amount so it does not dominate the filling's flavour.

Once the dough has rested and the filling is ready, it's time to shape the pierogi. Roll out the dough to a thickness of about 3 millimetres (approximately 1/8 inch) and cut out circles with a glass or similar object. Place a teaspoon of filling on each dough circle. Seal the edges well so the pierogi don't fall apart during cooking. Place the prepared pierogi on a floured surface to prevent them from sticking.

When all the pierogi are ready, it's time to cook them. In a large pot, bring salted water to a boil, adding a little oil to prevent the pierogi from sticking together. Drop them in batches so they have room to move and don't stick to the bottom. Once the pierogi float to the surface, cook them for another 3 minutes, then gently remove them with a slotted spoon.

How should you serve pierogi? A traditional topping of sautéed onions and crispy pork is a classic that never disappoints. Pierogi can also be topped with sour cream.