Copyright © 2014 Poland on a Plate  

Pierogi Dough Makes 48 pierogi



3 cups flour

1 egg

1/2 - 2/3 cup water

1/2 teaspoon salt


Put flour on a pastry board or directly on counter top, add salt. Make a “well” in the center of the flour, and crack the egg into center of the well.

Start kneading the dough, slowly pulling the flour towards the center while adding water in small portions, paying attention so as not to miss the moment when the dough reaches the perfect consistency. The dough should not stick to hands when ready. Once the dough is ready, split it into two equal parts. Set aside one part and cover with foil; flour the cutting board or counter top and start rolling out the other half until it is about 2-3 millimeters thick. To make rolling out the dough easier, keep turning the dough over, sprinkling it with flour. When the dough is thin enough, cut circles out of it using the rim of a water glass – these circles will be folded in half and filled. Once the first portion of the dough is cut out and used up, repeat the rolling and cutting circle process with the remaining dough previously set aside.

Lobster Pierogi Serves 2


4 oz. boiled lobster tail, cut into 10 pieces

1 leek, greens only, sliced

5 Tbsp. mascarpone cheese

1/4 cup sour cream

Dill sprigs

Salt and pepper

Pierogi dough


Blanch leek greens in water. Place leek in boiling water, let boil for one minute. Remove leeks and place in blender, saving and setting aside the boiling water. Add a few tablespoons of boiled water into the blender and purée the mixture for five minutes to break down the leek fibers. Strain the sauce and keep warm.

Cut pierogi dough into circles using the rim of a water glass. Stuff dough with ½ tablespoon of mascarpone cheese, one piece of lobster, and one sprig of dill. Season with salt and pepper.  Pinch the pierogi closed (wet edges with water if needed). Drop pierogi into boiling water and cook for five minutes or until they float to top of pot.

Serve pierogi over leek sauce with sour cream drizzled on top and sprigs of dill to garnish.

Deconstructed Salmon Pierogi Serves 4



Cut pierogi dough into three 2-inch squares. Cut one of the pieces in half diagonally (into triangles) and leave the other two pieces  in a square. Boil all dough pieces in water for 2 minutes, remove and dry.  Pan sear both sides of dough in 1 Tbsp. oil until dough turns golden brown and bubbles. Season with salt and pepper while hot and set aside.

Season salmon with salt and pepper and pan sear in 1 Tbsp. oil until golden and cooked through.

Sauté onion and garlic in 1 Tbsp. oil until golden brown. Add spinach and season with salt and pepper.
Toss and mix the spinach with onions for about 20 seconds and deglaze with 2 Tbsp. white wine.

Plate the spinach, top with square piece of dough, followed by a piece of salmon and then garnish with the triangular piece of dough. Finish plate with a drizzle of sour cream and shaved smoked cheese.

Episode 2

Perfect Pierogi
by Tom Rybinski, Professionals Prepare, Inc.


Two 3 oz. filets of salmon

3 cups spinach leaves

1 oz. smoked cheese

1/4 cup onion, diced

1 tsp. garlic

1/4 cup sour cream

2 Tbsp. White wine 

Salt and pepper

4 oz. (1 cup) pierogi dough

Krakus® Recipes


Coming soon to Public Television