The traditional Polish menu begins with sandwiches, which Poles like to eat for breakfast, brunch and dinner. The most typical soup is tomato, vegetable or chicken soup. The king of the second course is meat. Poles like minced cutlet, pork chop or roasted poultry.
PIEROGI
INGREDIENTS:
- 300 g of wheat flour
- pinch of salt
- 125 ml of boiling water
- 1 egg
- 20g of butter
PREPARATION:
Put the flour in a bowl, add salt. Put the butter into the boiling water and melt it, gradually pour it into the flour, mixing everything with a spoon. In the meantime, add the beaten egg and combine all the ingredients, knead a smooth dough. Put it on a floured worktop and knead for about 7 – 8 minutes. Wrap in foil and set aside for about 30 minutes. Divide the dough into 4 parts and roll out one by one into a thin cake (about 2 – 3 mm), sprinkling the board with flour if necessary. With a small glass, cut out circles, stretch them a little in your fingers, then put one heaped teaspoon of stuffing in the middle. Fold in half and pinch the edges carefully, place on the pastry board. In a large pot, boil salted water and when it boils strongly, put the first batch of dumplings (about 15 pieces). After boiling again, reduce the heat to medium and cook the dumplings for about 2 minutes, counting from the time they float to the surface of the water (until the dough is soft, check with your finger, picking out one dumpling). Cooking time depends on the thickness of the dough. Remove with a slotted spoon to a plate.