Recipe for: Pierogi fusion: buckwheat with cottage cheese, roasted beets and sauerkraut, buttermilk-horseradish sauce with plum and apple chips - photo 1
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Recipe for: Pierogi fusion: buckwheat with cottage cheese, roasted beets and sauerkraut, buttermilk-horseradish sauce with plum and apple chips

Pikantne Regional Cuisine of Poland Fusion cuisine Main Dishes 120 min Medium 14 wyświetleń ~37.70 PLN - (0)
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Description

An original, winter reinterpretation of traditional flavors from Polish cuisine in a Polish-European style. Delicate pierogi dough with buttermilk envelops a creamy filling of buckwheat and semi-fat cottage cheese, complemented by the earthy sweetness of roasted beets, tangy sauerkraut, and aromatic forest mushrooms. Accompanied by a slightly spicy buttermilk-horseradish sauce with dried plums and a balsamic vinegar reduction, as well as crispy chips made from Polish apples for a contrast in textures. The dish combines the simplicity of Poland's regions (buckwheat, cottage cheese, cabbage, mushrooms) with techniques and accents of European cuisine (reduction, creamy sauce, toasting), creating an unexpected, harmonious blend of flavors and textures. Perfect as a main dish for a family winter dinner, an invitation for guests, or a regional appetizer on a festive table.

Ingredients Used

Ingredients (23)

Servings:
4
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 400 g
  • Buttermilk 200 g
  • Semi-fat cottage cheese 200 g
  • Sauerkraut 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 50 g
  • Rapeseed oil 30 g
  • Dried plums 12.5 szt. (~100 g)
  • Sugar 20 g
  • Balsamic vinegar 30 ml
  • Grated horseradish 30 g
  • Buttermilk (for the sauce) 150 ml
  • Apple 0.8 szt. (~150 g)
  • Beets (raw) 600 g
  • Buckwheat groats (dry) 200 g
  • Wild mushrooms (fresh) 200 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Honey 20 ml
  • Cinnamon 2 g
  • Parsley 0.3 pęczków (~10 g)
💰 Szacowany koszt dania: ~37.70 PLN (9.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the dumpling dough. In a large bowl, sift 400 g of wheat flour, add 6 g of salt and mix. In a separate container, crack 120 g of eggs (2 pieces) and pour in 200 ml of buttermilk; whisk with a fork until the mixture is uniform. Pour the wet ingredients into the flour, using a wooden spoon to mix from the center outwards until the ingredients combine and form a lumpy dough. Transfer to a lightly floured surface and knead by hand for 6-8 minutes until the dough becomes smooth, elastic, and no longer significantly sticks to your hands. If it is too dry, add a tablespoon of buttermilk; if too sticky, sprinkle with 1-2 tablespoons of flour. Form into a ball, cover with a bowl or plastic wrap, and let rest for 30 minutes at room temperature - the dough will relax and be easier to roll out.

Ingredients: Wheat flour, Buttermilk, Chicken egg, Salt
Use a furnished countertop and a good mixing space. If you have a mixer with a dough hook, knead for 4-5 minutes on low speed. Don't overdo it with the flour when dusting; the dough should remain elastic.

Filling - groats

2

Cook the buckwheat: in a pot, bring 400 ml of water with a pinch of salt to a boil, add 200 g of dry buckwheat, reduce the heat to low and cook covered for 12-15 minutes until the water is absorbed. After cooking, uncover and let it sit for 5 minutes, then fluff with a fork. The buckwheat should be soft but not mushy.

Ingredients: Buckwheat groats (dry), Salt
Use a pot with a lid. If the groats are too hard after cooking, add 1-2 tablespoons of boiling water, cover, and let sit for a few minutes.

Filling - beets

3

Roasted beets: wash 600 g of beets, do not peel them. Wrap each beet in aluminum foil or place in a covered baking dish. Bake in a preheated oven at 200°C for 45-60 minutes (time depends on size) until the beets are soft when pierced with a knife. After baking, cool enough to peel (use gloves if they are hot) and grate on a coarse grater or cut into small cubes.

Ingredients: Beets (raw)
Check the doneness by inserting a knife into the largest beet - the knife should go in easily, without resistance. Roasting enhances the sweetness of the beets and removes the earthy taste.

Filling - mushrooms and cabbage

4

Prepare the mushrooms and cabbage: thinly slice 150 g of onion and finely chop 10 g of garlic (2 cloves). In a pan, heat 30 g of rapeseed oil and 25 g of butter over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Add the chopped mushrooms (200 g) and sauté for 6-8 minutes until most of the liquid evaporates and the mushrooms are lightly browned. Add the drained, finely chopped sauerkraut (200 g), 20 g of sugar, and sauté for another 6-8 minutes until the flavors meld and the cabbage is tender but not overcooked. Season with 2 g of pepper and optionally 2-3 g of salt to taste (remember that the cabbage is salty). Set aside to cool.

Ingredients: Onion, Garlic, Rapeseed oil, Butter, Wild mushrooms (fresh), Sauerkraut, Sugar, Black pepper, Salt
The best pan is wide, with a diameter of about 26-28 cm. Do not keep the heat too high - the mushrooms will brown nicely instead of boiling.

Filling - combining

5

Combine all the filling ingredients: in a large bowl, mix the cooked buckwheat, crumbled cottage cheese (200 g), grated/chopped roasted beets, and the cooled mixture of mushrooms and cabbage. Adjust the proportions so that the filling is moist but not runny (it should be moldable on a spoon). Taste and season with 2-3 g of salt and pepper. The filling is ready — the consistency should be slightly thick, creamy with visible pieces of beet and mushrooms.

Ingredients: Buckwheat groats (dry), Semi-fat cottage cheese, Beets (raw), Wild mushrooms (fresh), Sauerkraut, Salt, Black pepper
If the filling is too runny, add 1-2 tablespoons of cooked groats; if too dry, add 1 tablespoon of buttermilk or a little bit of butter.

Apple Chips

6

Prepare apple chips: slice 150 g of apple into thin rounds (use a mandoline or a sharp knife). Arrange the slices on a baking sheet lined with parchment paper, lightly brush with 5 g of oil or spray with water, sprinkle with 2 g of cinnamon (optional) and 5 g of sugar (optional). Bake in the oven at 110°C for 60-90 minutes until dry and crispy (turn every 20-30 minutes). Alternatively, you can fry in a dry pan over low heat until they become crispy. The chips are delicate, store them in an airtight container.

Ingredients: Apple, Cinnamon, Sugar
Use thin, even slices; if they are thicker, the drying time will be longer. When baking, set the convection mode if possible.

Sauce

7

Prepare the buttermilk-plum sauce with horseradish: in a small saucepan, place 100 g of dried plums and 30 g of balsamic vinegar, add 20 g of honey (optional) and 50 ml of water. Heat over medium heat until the plums soften (8-10 minutes). Blend until smooth and strain through a sieve to remove pits and fibers. To the smooth mixture, add 150 ml of buttermilk and 30 g of grated horseradish; mix well. Taste and season with 1-2 g of salt, 1 g of pepper. If the sauce is too runny, reduce the plum purée before adding the buttermilk. The sauce should be slightly spicy-creamy with a sweet-sour background.

Ingredients: Dried plums, Balsamic vinegar, Honey, Buttermilk (for the sauce), Grated horseradish, Salt, Black pepper
Use a hand blender or a jug blender. If the horseradish is very strong, add it gradually — you can always add more.

Assembly - shaping dumplings

8

Roll out the dough on a countertop to a thickness of about 2 mm. Use a glass with a diameter of about 7-8 cm (or a pastry wheel) to cut out circles. Place a teaspoon of filling (about 15-20 g) on each circle — don’t overdo it, as the dumplings will open while cooking. Pinch the edges together with your fingers, then create a decorative twist or pinch them into a crescent shape. Shape the dumplings and place them on a lightly floured tray without letting them touch too much. If you are making them with someone, you will work faster — one person rolling out the dough, the other adding the filling.

Ingredients: Wheat flour, Chicken egg, Buttermilk, Salt, Buckwheat groats (dry), Semi-fat cottage cheese, Beets (raw), Wild mushrooms (fresh), Sauerkraut
Use a rolling pin and a glass to cut out. The most common mistake is using too much filling and not sealing the edges properly — press firmly and lightly moisten the edge with water if the dough doesn't stick.

Cooking

9

Cooking pierogi: bring a large pot of salted water (about 2-3 l) to a boil. Add the pierogi in batches, no more than 8-10 at a time, so that the water temperature does not drop significantly. Gently stir with a slotted spoon to prevent sticking. Once they float to the surface, cook for another 2-3 minutes — check one pierogi to see if the filling is heated through. Remove with a slotted spoon and place on a plate lined with a kitchen towel.

Ingredients: Salt
The best pot is wide, with plenty of boiling water. Do not cook the dumplings in too little water.

Sautéing (optional)

10

For a contrast in textures, you can briefly sauté the cooked dumplings: heat 10 g of butter and 15 g of oil in a pan, place the dumplings in the pan, and fry for 1-2 minutes on each side until they are lightly browned. This gives them a golden, crispy crust and an extra aroma of butter.

Ingredients: Butter, Rapeseed oil
The pan should not be too hot — you only want a gentle browning, not burning.

Finishing and serving

11

On a plate, arrange 5-6 dumplings, drizzling 2-3 tablespoons of buttermilk-plum sauce over them so that part of the dumplings is submerged in the sauce while some remain visible. Add a few apple chips for crunch and freshness. Optionally, sprinkle finely chopped parsley (10 g) for color. Serve immediately while everything is still warm.

Ingredients: Dried plums, Buttermilk (for the sauce), Apple, Parsley, Honey
Use flat, wide plates — they will better showcase the sauce and decorations. Additionally, you can serve more sauce in a sauce boat.

Fun Fact

💡

Buckwheat and cottage cheese is a combination that has been known in Polish rural cuisine for centuries — here, however, we combine it with roasted beetroot and plum reduction, reminiscent of techniques from French and Italian cuisine that use reductions and creamy sauces.

Best for

rodzinny obiad zimowy przyjęcie świąteczne kolacja z gośćmi

Tips

🍽️ Serving

Serve the dumplings hot, with the sauce on the side in a sauce boat for those who want to add more. A light salad of apple and carrot or green tea pairs well with the dish. If serving as an appetizer, offer 2-3 dumplings per person.

🥡 Storage

Uncooked pierogi can be frozen on a tray (first freeze individually), and then stored in a bag for up to 2 months. Cooked ones can be kept in the fridge for up to 48 hours in an airtight container; reheat in a pan covered or in the oven at 160°C for 8-10 minutes. Store the sauce separately in the fridge for up to 3 days.

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