Pierogi Królewskie

Introduction

Pierogi Królewskie, known as "Royal Pierogi," is a remarkable dish hailing from Poland. Pierogi themselves have been a staple of Eastern European cuisine for centuries, embodying a delightful combination of dough encasing a variety of fillings. These dumplings have roots that stretch back to the days of Polish nobility, where intricate fillings and meticulous preparation were a sign of culinary artistry. Pierogi Królewskie adds a royal twist by incorporating luxury ingredients and intricate spices, making it a dish fit for a king.

Ingredients

• All-purpose flour - 3 cups
• Egg - 1 large
• Sour cream - 1/2 cup
• Unsalted butter - 2 tablespoons (softened)
• Salt - 1/2 teaspoon
• Water - 1/2 cup
• Potatoes - 4 medium (peeled and quartered)
• Cream cheese - 4 ounces
• Chives - 2 tablespoons (chopped)
• Onions - 2 medium (chopped)
• Mushrooms - 1 cup (finely chopped)
• Black pepper - 1/4 teaspoon
• Nutmeg - A pinch
• Bay leaves - 2
• Heavy cream - 1/4 cup
• Bacon - 6 slices (crispy and crumbled)
• Thyme - 1 teaspoon (fresh, chopped)
• Parmesan cheese - 1/2 cup (grated)

Preparation

Making the Dough

1. In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the egg and sour cream.

2. Add the softened unsalted butter and gradually pour in water while stirring with a fork. Mix until a dough begins to form.

3. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Wrap in plastic wrap and let it rest for at least 30 minutes.

Preparing the Filling

1. In a large pot, cover the potatoes with water and add salt to taste. Add the bay leaves for an aromatic flavor. Bring to a boil and cook until tender, about 15-20 minutes.

2. Drain the potatoes and remove the bay leaves. Return the potatoes to the pot and mash with cream cheese, nutmeg, and black pepper.

3. In a skillet over medium heat, melt a tablespoon of butter and sauté the onions until golden. Add the mushrooms and cook until tender. Combine this with the potato mixture, stirring in chives and crumbled bacon.

Cooking Process

Forming the Pierogi

1. Roll out the dough on a floured surface to about 1/8 inch thick. Use a round cookie cutter or glass to cut circles of dough, about 3 inches in diameter.

2. Place a heaping teaspoon of filling in the center of each circle. Fold the dough over to form a semicircle and press the edges to seal. Use a fork to crimp the edges securely.

Cooking the Pierogi

1. Bring a large pot of salted water to a boil. Carefully drop the pierogi into the water in batches, avoiding overcrowding. Boil for 3-5 minutes, or until they float to the top.

2. Transfer the cooked pierogi to a plate. Optional: In a skillet, melt a tablespoon of butter and fry the pierogi until golden brown on both sides.

Enjoying Your Pierogi Królewskie

1. Serve the pierogi hot, drizzled with heavy cream and sprinkled with thyme and Parmesan cheese.

2. Pair this dish with a crisp salad or a glass of chilled white wine for an elevated dining experience.

The beauty of Pierogi Królewskie lies not only in its royal heritage but also in its ability to bring family and friends together around the table, celebrating the rich culinary traditions of Poland.

For accurate timing on each stage of preparation, feel free to refer to this cooking timer.