Recipe for: Grilled dumplings with cottage cheese and chives - photo 1
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Recipe for: Grilled dumplings with cottage cheese and chives

Snacks Regional Cuisine of Poland 45 min Medium 8 wyświetleń ~17.69 PLN - (0)
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Description

A modern, spring variation on classic Polish pierogi: soft dough with a delicate filling of cottage cheese, sautéed onions, and fresh chives, briefly boiled and then pan-grilled to a golden crust. The dish combines traditional flavors (cottage cheese, onion, chives) with the grilling technique, creating a contrast between the softness of the interior and the slightly crispy, buttery surface. Serve as a snack at a party, finger food for an event, or a light lunch, with sour cream or natural yogurt. Visually: golden edges, creamy interior with green specks of chives, appetizingly glossy from butter.

Ingredients Used

Ingredients (12)

Servings:
4
  • Wheat flour 400 g
  • Chicken egg 3 szt. (~180 g)
  • Water 200 ml
  • Cottage cheese 400 g
  • Onion 1 szt. (~150 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Chives 0.3 pęczków (~30 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Smoked paprika 1 łyżeczka (~2 g)
  • Sour cream 200 g
💰 Szacowany koszt dania: ~17.69 PLN (4.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Sift the flour into a large bowl and add 4 g of salt (measured from the total amount of salt). Make a large well in the center of the flour with your finger or a spoon. In a separate bowl, beat 120 g of eggs (2 eggs) with a fork, add 200 ml of warm water (about 45-50°C) — the water should feel warm to the touch, not hot. Pour the liquid into the well and mix with a fork only the inner part, gradually incorporating the flour from the sides. When the consistency is lumpy, transfer to a floured surface and knead with your hands for 8-10 minutes until the dough becomes smooth, elastic, and stops sticking to your hands.

Ingredients: Wheat flour, Water, Salt
Use a large bowl and a wooden spoon for initial mixing, and for kneading, use your hands or a mixer with a dough hook. If the dough is too sticky, gradually add up to 20 g of flour; if too dry, add 5-10 ml of water. The dough is ready when it slowly returns to shape when pressed with a finger.
2

Shape the dough into a ball, wrap it in plastic wrap or cover it with a bowl, and let it rest for 20 minutes at room temperature. The resting period will allow the gluten to relax and make rolling easier.

Ingredients: Wheat flour
Use a clean kitchen towel or plastic wrap. Don't skip the resting time — too short a time may cause the dough to shrink while rolling.

Filling

3

Chop the onion into small cubes. Heat a pan over medium heat, add 15 g of butter and 15 g of rapeseed oil (from the total amount of oil) — the fat prevents burning. Add the onion and sauté for 6-8 minutes, stirring frequently, until it is soft and slightly golden. Remove from heat and set aside to cool.

Ingredients: Onion, Butter, Rapeseed oil
The best pan is 24-26 cm in diameter. Fry over medium heat — if the onion starts to brown quickly, reduce the heat. The onion should be soft and lightly caramelized, not burnt.
4

In a large bowl, place 400 g of well-drained cottage cheese. Add 60 g of beaten egg (1 egg) and the cooled sautéed onion. Add finely chopped chives (a whole bunch, 30 g) and 2 g of black pepper as well as 2 g of salt (the remaining salt). Mix thoroughly with a fork or spatula until the mixture is creamy and homogeneous. Taste and adjust seasoning if necessary.

Ingredients: Cottage cheese, Onion, Chives, Black pepper, Salt, sour cream
If the cottage cheese is grainy, mash it with a fork or pass it through a sieve for a smooth consistency. The mixture should be firm but not dry — if it is too dry, add 1-2 tablespoons of sour cream (optional).

Shaping

5

Divide the dough into 2 parts. Work with one part, keeping the other covered. On a lightly floured surface, roll out the dough to a thickness of 2-3 mm. Use a glass or a cutter with a diameter of 7-8 cm to cut out circles. Place about 20-25 g of filling on each circle (a teaspoon or a small ice cream scoop). Seal the edges: first pinch the edges together with your fingers, then press the waves by pinching with your finger or use a fork to create a decorative edge and seal the pierogi.

Ingredients: Wheat flour, Cottage cheese, Chives
Use a glass with a rim of 7-8 cm — smaller ones make handy snacks. It's important that the edges are well sealed (dampening the dough slightly with water at the edge helps). If the dough cracks, let it rest for another 5 minutes.

Blanching

6

Prepare a large pot of salted water (use the remaining 0 g of salt from the container) and bring it to a boil. Add the dumplings in batches to the boiling water, stirring gently to prevent sticking. Once the dumplings float to the surface, cook for an additional 2-3 minutes. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess water.

Ingredients: Salt
Use a large pot with plenty of boiling water and a slotted spoon. Do not cook too many dumplings at once — 6-8 pieces is a safe batch. The dumplings are ready when they float freely on the surface and have a firm dough after 2-3 minutes.

Frying and grilling

7

Preheat a grill pan or a large non-stick skillet over medium-high heat. Brush the surface with a thin layer of canola oil (use the remaining oil) and 15 g of butter (the leftover butter). Arrange the dumplings in a single layer in the pan, do not overcrowd them. Fry for 2-3 minutes on each side until golden grill marks appear and the edges are crispy. If the pan becomes too dry, add a little butter. After frying, stand the dumplings upright and quickly fry the edges until golden.

Ingredients: Rapeseed oil, Butter
The best is a pan with a diameter of 26-28 cm or a cast iron grill. Use a silicone or wooden spatula for flipping. Do not move the dumplings too often — let them brown for 2-3 minutes.

Finishing and serving

8

Transfer the grilled dumplings to a serving platter. Sprinkle with very finely chopped chives. For fans of smoky flavor, lightly sprinkle with smoked paprika (optional). Serve hot with a bowl of sour cream for dipping.

Ingredients: Chives, Smoked paprika, sour cream
Serve on a large board or plate; the pierogi taste best right after frying. You can also add more chives for freshness.

Fun Fact

💡

Pierogi as a dish have a very long history in Poland; the grilled version is a modern twist that combines tradition with techniques known from street food and tapas cuisine.

Best for

impreza przekąski na spotkanie towarzyskie lekki obiad wiosenny

Tips

🍽️ Serving

Serve warm. Add sour cream and slices of fresh pickled cucumber for contrast. You can also add a bit of garlic butter on top just before serving.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. To reheat: it’s best to sauté again in a pan for 2-3 minutes on each side until heated through and crispy again. Microwaving is not recommended (it will lose its texture).

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