Authentic Polish Lazy Pierogi Recipe + Tips For Making Kluski Leniwe (2024)

FAQs

What is the difference between kluski and pierogi? ›

Kluski (singular: klusek or kluska; from German Klöße) is a generic Polish name for all kinds of soft, mushy dumplings, usually without a filling. There are many different types of kluski, differing in basic ingredients and preparation method. Kluski are distinct from pierogi and stand-alone pasta dishes.

Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain. In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.

Unlike pierogi, which are made with flour, eggs, water, and salt, the dough for these kopytka dumplings includes mashed potatoes. Although potatoes are a staple in Polish cuisine today, they took a while to catch on when they arrived in the country during the 18th century.

Place frozen perogies flat side down on a non-stick baking pan. Spray tops of perogies with cooking oil or brush perogies with light coating of cooking oil. Place in oven at 175 °C (375 °F) for approximately 15 minutes or until golden brown. Serve with non-fat sour cream or other favourite toppings.

Ruskie pierogi are probably the most popular kind of pierogi in North America and Poland. The other popular pierogi in Poland are filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (berries, with strawberries or blueberries the most common).

Pierogi Ruskie

This is because the origins began in the Ruthenia region, which is partly where modern-day Poland and Ukraine sit, and has also been known as Red Russia and Eastern Galicia in the past. These are the most popular pierogi in Poland – the dough is filled with cottage cheese, potato and onion.

Boiling Pierogi is the most popular method of cooking Pierogi because it adds no additional calories to your meal. It also offers a soft, delicate texture which is the more traditional way of eating Polish pierogi.

Heat some oil in a pan and add your boiled pierogies. Sauté until golden brown on both sides. You can add whatever you like to jazz things up a little. Traditional pierogies are simply sautéed in butter and onions.

Using freshly frozen homemade pierogies is perfect too. Or you can even let frozen ones thaw just a little bit. You want to make sure they are fully tossed or brushed with olive oil, covered in some salt, pepper and garlic. Then top them with the onions and roast!

These stuffed dumplings are common throughout Central and Eastern Europe. Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland.

What is the Russian equivalent of pierogi? ›

Pelmeni, Vereniki, and Pierogi are all types of dumplings that are found in either Russia (pelmeni and vareniki), or Central and Eastern Europe (pierogi).

Traditionally pierogi are served with simple toppings such as fried onions, lardons, melted butter, sour cream or pork rinds. But not everything needs to be savoury! Poles also love sweet pierogi. In the summer, a sweet version of pierogi are popular as a main course.

Heat butter (or oil) and diced onions in frying pan. Cook over a low heat until onions are caramelized. Place the now-boiled pierogi into pan, flipping often until light golden brown on the outside. Serve with melted butter, finely chopped caramelized onions, fried bacon pieces, or sour cream.

To cook the pierogies, bring a large pot of salted water to a boil. Drop the pierogies into the boiling water. (Do this in two batches – about 12 at a time in a large stockpot.) When they come to the surface and float (about 2 to 3 minutes), give them just 30 seconds longer and then remove them with a slotted spoon.

Kluski noodles, egg noodles, and pasta are like cousins. All three of them are similar and yet different when it comes down to the ingredients used to make them.

Kluski Śląskie (Silesian Dumplings) are traditional Polish dumplings that come from the Silesia region but are also very popular all over Poland. They are usually served with some kind of meat and gravy or mushroom sauce. They are made with just cooked mashed potatoes and potato starch (sometimes an egg).

Uszka (pronounced oo-sh-ka) are essentially miniature pierogi. In Polish, the name translates to “l*ttle ears.” These bite-sized dumplings are especially popular among children. Prior to serving, they are often mixed with a little melted butter.