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"W życiu trzeba umieć odnajdywać piękno, nawet w najprostszych rzeczach."In life, one must know how to find beauty in even the simplest things.Marie Curie could have been talking about pierogi.

Because if there’s one dish that proves beauty doesn’t need ceremony, ornament, or grandstanding, it’s the Polish pieróg — a small crescent of dough that somehow carries centuries of memory in its soft, folded shell.


Pierogi are not dramatic. They don’t shout, shimmer, or demand center stage. They’re quiet food, the kind that sits patiently on a wooden board while generations of hands repeat the same motions: roll, cut, fill, seal. It’s a choreography older than most of the castles in Poland, practiced at kitchen tables dusted with flour and surrounded by the murmur of family stories.


Their history stretches back to medieval Poland, arriving at the crossroads where Slavic tradition met the changing tides of trade, conquest, and migration. Early pierogi belonged to the wealthy — stuffed with precious spices, cheeses, and meats — but the dish migrated steadily downward, welcomed into the homes of farmers, laborers, and anyone who needed a meal that could warm both stomach and spirit. Potatoes, cabbage, mushrooms, berries — the fields and forests became the pantry.


Each region of Poland sings a different verse. In Kraków, pierogi arrive sweet and perfumed with blueberries. In Podlasie, they carry the heft of seasoned meat. In the mountains, they’re stuffed with bryndza, a sharp sheep’s cheese that tastes like wind and pine. Wherever you go, the shape stays the same, but the soul shifts.


And when Poles left home — pushed by war, pulled by hope — they carried pierogi with them like edible keepsakes. Suddenly you could find them in Chicago church basements, Toronto bakeries, Detroit delis, made by hands that hadn’t touched Polish soil in decades but remembered every fold by heart.


Pierogi aren’t just food; they’re a small, tender rebellion against forgetting. A reminder that simple things — dough, filling, boiling water — can hold entire histories when shaped with intention.

They are everyday poetry.The beauty in the simple thing.Exactly what Marie Curie meant.

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Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.


If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

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Hi! I`m Ben Pierce Jones

I've spent the last seven years traveling around the world, working and studying abroad.

Pierogis From Poland

Polish pierogi are semicircular or crescent-shaped dumplings made from unleavened dough and filled with a variety of ingredients.

Prep time

1 hour

Cook time

20-30 mins

Serves

4

INGREDIENTS

Dough Ingredients:

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 large egg

  • 1/2 cup warm water


Filling Ingredients:

  • 2 cups mashed potatoes (prepared without milk or butter)

  • 1 cup farmer's cheese (or ricotta cheese)

  • 1 small onion, finely chopped and sautéed until translucent

  • Salt and pepper to taste

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Instructions

Hearty and nostalgic potato filled dumplings.

Click here for video recipe and story on Instagram


Dough:


  1. In a large bowl, combine the flour and salt. Make a well in the center and add the egg and warm water.

  2. Mix the ingredients together until a dough forms. Knead the dough on a floured surface until smooth. Cover with a damp cloth and let it rest for about 15-20 minutes.


Filling:


  1. In a mixing bowl, combine the mashed potatoes, farmer's cheese (or ricotta), and sautéed onion.

  2. Season the mixture with salt and pepper to taste. Mix well until all the ingredients are thoroughly combined.


Assembly:


  1. Roll out the dough on a floured surface until it's about 1/8 inch thick.

  2. Use a round cookie cutter or something round like a cup or glass (about 3-4 inches in diameter) to cut circles from the dough.

  3. Place a spoonful of the potato and cheese filling in the center of each dough circle.

  4. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the pierogi. You can use a fork to crimp the edges for a decorative touch.


Cooking:


  1. Bring a large pot of salted water to a gentle boil.

  2. Carefully add the pierogi to the boiling water in batches, being careful not to overcrowd the pot. They will float to the surface when they're cooked.

  3. Allow the pierogi to boil for about 3-4 minutes, or until they float and the dough is cooked through.


Serving:


  1. Remove the pierogi from the water using a slotted spoon and place them on a plate.

  2. You can serve the pierogi as they are, or you can enhance their flavor by sautéing them in butter until they're lightly browned.


Optional:


  • Serve the pierogi with sautéed onions or crispy bacon bits on top.

  • Serve with a dollop of sour cream and a sprinkling of green onions..

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