Object 001 · Recipe card · 1962
Pierogi ruskie
- Written by Jan
- Kraków, Poland
- Winter 1962
Handwritten in his school notebook. Passed to his daughter, Kasia. Now kept by Ania. Exactly as it was.
Full screen, large text, and the screen stays on. Made for a phone or tablet on the bench.
Ingredients
Serves 6–8
Filling
- 1 kgfloury potatoes
- 250 gtwaróg, farmer's cheese
- 1large onion
- 2 tbspbutter
- Salt and plenty of pepper
Dough
- 500 gplain flour
- 1egg
- 250 mlwarm water
- 2 tbspoil
- Flour for the table, as much as it takes
To serve
- Sour cream
Method
The family’s readable version, in English. The card itself is in Polish.
Peel the potatoes and boil them in salted water until soft. Drain and mash while hot.
Chop the onion and fry it slowly in the butter until soft and golden.
“Glassy first, then golden. Never brown.” — Jan
Mix the potatoes with the cheese and half of the onion. Season well with salt and pepper, then leave to cool.
“More pepper than you think.” — Jan
Mix the flour, egg, warm water and oil. Knead until smooth and soft, then cover and let it rest.
Roll the dough thin on a floured table. Cut rounds, put a spoonful of filling on each, fold and pinch the edges closed.
“Cut them with the rim of a tea glass.” — Jan
Cook the pierogi in a large pan of boiling salted water, a few at a time. Once they float, give them two more minutes, then lift them out.
Serve with the rest of the onion and a spoonful of sour cream.
“On Sunday, with the whole family at the table.” — Jan
Its place in the line
- 1962Written byJanKraków, Poland
- 1987Passed toKasiaLondon, UK
- 2024Kept byAniaAuckland, New Zealand
- And on it goesWho carries it next?
About the cook
Jan
1932–2006 · Kraków → London
He left Poland in 1970 with a school notebook in his coat pocket. He made pierogi every Sunday for thirty-six years and never once measured anything.