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International Cuisine

Exploring the world through food.

Samoan Poi (Mashed Bananas with Coconut Cream)

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Samoan Poi is not the same type of poi you think of having at a Hawaiian luau. This Samoan poi is made of ripe bananas that are simply mashed and mixed together with coconut cream or milk. Add in a little sugar and some vanilla and you have a refreshing dessert to enjoy on a hot day.

The Samoan poi recipe is popular on many South Pacific islands. After all bananas and coconuts are staple ingredients on all those islands.   A traditional and lovely dessert.

Kiribati Samoan poiDid you know that tattooing is part of Samoan culture.  Samoans were among the earliest tattoo artists and considered to be the best in the world.  A traditional waist to knee tattoo in Samoa is a rite of passage for men. If you would like to learn more about this little country be sure to check out “Our Journey to Samoa”. There  you will also find more authentic recipes and be sure to join the culinary journey around the world, it’s free!

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Kiribati Samoan poi
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Samoan Poi

A delicious dessert recipe using staple island ingredients.4

Course Dessert
Cuisine Samoan
Keyword samoan Poi
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 214 kcal
Author Darlene at International Cuisine

Ingredients

  • 4 bananas
  • 1/2 cup coconut cream or milk
  • 2 teaspoons sugar or more or less to taste
  • 1/2 teaspoon vanilla
  • 1/2 lemon or lime Zest of

Instructions

  1. Peel the ripe bananas and then mash them with a fork in a bowl.
  2. Add in the rest of the ingredients. If you would like it creamier you can put in a blender as well.
  3. Serve immediately
Nutrition Facts
Samoan Poi
Amount Per Serving
Calories 214 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 9g 45%
Sodium 2mg 0%
Potassium 520mg 15%
Total Carbohydrates 31g 10%
Dietary Fiber 4g 16%
Sugars 17g
Protein 2g 4%
Vitamin A 1.5%
Vitamin C 14.6%
Calcium 0.9%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Tania Fritters AKA Malanga Fritters

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Tania fritters are what many of the Caribbean islands  also call malanga fritters.  To be honest it is quite easy to get confused between a few root vegetables as they all look similar and often are interchanged.  Malanga’s Latin name is Xanthosoma. Malanga or tania is similar to eddoes or dasheen aka taro or cassava respectively. 

A plate full of fried fritters made from Malanga

I found malanga at my local Latin market.  It was called malanga.  I first peeled the malanga with a knife and then grated it.  Honestly, I don’t particularly like to grate unless it is malanga or tania.  It grates beautifully, it is soft and almost has a milky like consistency that acts as a binder.  You really don’t need a binder when you put these in the fryer, these are so easy to make and it clear to see why they are loved.  Tania fritters have a delicious almost nutty flavor that is perfectly crunchy on the outside.  We enjoyed them as a side dish to our grilled lobster.

Did you know that St. Kitts and Nevis are the two oldest colonized territories in the Caribbean.  If you would like to learn more about the Caribbean islands be sure to check out “Our Journey to The Saints”.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest andyoutube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

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A plate full of fried fritters made from Malanga Tania Fritters Tania fritters are made from malanga. They are super easy to make and will actually make you look forward to grating. They are scrumptious! Course: Appetizer Cuisine: Caribbean Keyword: tania fritters Prep Time: 10m Cook Time: 10m Total Time: 20m Servings: 4 Author: Darlene at International Cuisine – 1-2 tania roots – 1/4 cup chives chopped – 1/4 teaspoon Black pepper – 1/2 teaspoon Salt – Vegetable oil to fry 1) Wash and peel the tania. 2) Grate the tania and place a bowl 3) Add in the salt and pepper to taste 4) Heat up the vegetable oil to medium high and drop in a little piece of the tania. If it sizzles it is ready. 5) Use a spoon and drop in the hot oil, smash with the back of the spoon and cook until golden then flip over. 6) When golden brown on both sides , remove and drain on a paper towel to remove excess oil. 7) Serve hot calories 164 carbohydrates 39 protein 1 sodium 305 potassium 276 fiber 1 sugar 1 vitamin_a 2.4 vitamin_c 27.2 calcium 1.6 iron 1.5  

 

Rwandan Sweet Potato Fries (Chips)

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Rwandan sweet potato fries, known as chips there, are not soggy at all, and like real french fries (from belgium) you fry them twice.  It requires a few steps to get them right, and they are totally worth the effort.  Sweet potatoes are a resistant starch and are healthier than a normal potato.  That being said, they are fried.  One nice thing about this recipe is that you can crisp them up in the oven after they are fried so you can make them ahead of time. Always a plus especially when cooking for a crowd.

Rwandan sweet potato friesThe trick to making these crispy is the not only frying them twice but soaking them first in water and then coating them with a cornstarch slurry.  Yes it truly is the cornstarch that is the secret ingredient to keeping them crispy.  The soaking makes them nice and tender almost pillowy on the inside.

They are delicious dipped in the spicy tomato sauce that our Rwandan goat brochettes were marinated in.  Trust me you will love these Rwandan sweet potato fries.  I love to use my deep fryer when making these, I put a link to the one I use and love.

Did you know that Rwanda is considered one of the safest countries in all of Africa.  Why not plan a trip to see the elusive Mountain gorillas?  One of only three places in the world where you can see them in the wild. Have you ever gone to see them, if so please tell me about your experience in the comments below.

If you would like to learn more about this small African country be sure to visit “Our Journey to Rwanda” plus get some more authentic Rwandan recipes you are sure to love.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Rwandan sweet potato fries
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Rwandan Sweet Potato Fries (Chips)

These are crispy on the outside and pillowy soft on the inside.  You will love them!

Course Side Dish
Cuisine Rwandan
Keyword Rwandan Sweet Potato Fries
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 116 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 2 sweet potatoes about a pound
  • 1/2 cup cornstarch
  • 6 tablespoons club soda
  • vegetable oil for frying
  • salt to taste

Instructions

Instructions

  1. Wash and peel your sweet potatoes. Cut into 1/4 thick fries, making sure they are uniform
  2. In a large bowl, soak the potatoes for about 10 minutes in cool water.
  3. Dry thoroughly with paper towels

  4. Mix the cornstarch with the soda water to make a paste in a large shallow bowl.

  5. Add sweet potatoes and use tongs to toss and coat them on all sides.
  6. Heat your oil in your fryer to 350 degrees.
  7. Add the fries 1 at a time so they don't stick together, don't overcrowd your pan.
  8. Fry for 1-2 minutes (don't let them brown) and drain on paper towel.
  9. Once all the fries are done with their first dip in the oil, start the second round of frying.
  10. Fry them the second time for an additional 1-2 minutes, until they're browned and crispy.
  11. Season while hot with salt to taste

Recipe Notes

If you are making them ahead of time simply put them in a 325 degree oven for about 5 minutes to crisp them up again.

Nutrition Facts
Rwandan Sweet Potato Fries (Chips)
Amount Per Serving
Calories 116
% Daily Value*
Sodium 41mg 2%
Potassium 219mg 6%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 2g
Protein 1g 2%
Vitamin A 184.4%
Vitamin C 1.9%
Calcium 1.9%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Rwandan Mandazi (African Donuts)

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Rwandan mandazi are little African donuts that are truly addicting.  Basically fried dough, one of my favorite things.  These are typically made with less sugar than American style donuts, but they a have subtle flavor of coconut, cardamom and cinnamon.  You will love these, and they go perfectly with Rwandan coffee or tea.

Rwandan donutsThese Rwandan mandazi are crispy on the outside and soft and chewy on the inside.  They are often made in the shape of a triangle but can also be made round as well.

These are best made in a deep fryer and this one by Hamilton is the one I use and love.  These little African donuts are not unique to Rwanda, they are somewhat famous all throughout Africa.  They also go by other names like Dabo or Dahir.  They are believed to have originated in the African Great Lakes region.  You will however find them all over Rwanda.  A lovely treat any time of the day, even for breakfast.  I coated mine with a little shake of confectioners sugar, you could use a combination of cinnamon and sugar as well. Fair warning you can’t just eat one, they are so yummy!

Did you know that Rwanda has the largest percentage of women in government than any other country in the world?  If you would like to learn more about this amazing little country be sure to check out “Our Journey to Rwanda” plus get more authentic Rwandan recipes you are sure to love.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Rwandan donuts
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Rwandan Mandazi (African Donuts)

Rwandan mandazi are little African donuts that are crispy on the outside and soft and chewy on the inside.  Serve with some Rwandan coffee or tea for a real treat!

Course Dessert
Cuisine Rwandan
Keyword Rwandan Mandazi
Prep Time 15 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 35 minutes
Servings 12
Calories 186 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 3 cups all purpose flour
  • 1/2 cup coconut milk
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp active dry yeast
  • 1/2 cup warm water
  • 1 Tbsp vegetable oil
  • 1/2 tsp salt
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • vegetable oil for frying donuts
  • 2 Tbsps confectioners sugar for dusting

Instructions

Instructions

  1. In a small bowl mix the yeast and warm water and stir. Let sit for 5 minutes until yeast dissolves.
  2. In a large mixing bowl, add flour, salt, cardamom, and cinnamon and mix. Add vegetable oil, egg, coconut milk, sugar and yeast mixture.

  3. Mix everything until the dough is not too sticky and it no longer sticks to the side of the bowl, add additional flour as needed. (you can use the dough hook on your mixer for this)

  4. Place the dough in an oiled bowl and cover with a towel or plastic wrap. Let it rest for about an hour until the dough rises a little.
  5. Heat oil in a deep fryer to 350 degrees or use a deep frying pan or wok.
  6. Cut the dough into about 6 pieces to make it easier to roll and cut. Roll each piece so that the dough is about 1/2 inch in thickness.
  7. Cut into triangles and place in hot oil.
  8. Fry on both sides until golden.
  9. Place donuts on paper towels to drain any excess oil.
  10. Repeat with remaining dough.
  11. Sprinkle with confectioners sugar and enjoy.
Nutrition Facts
Rwandan Mandazi (African Donuts)
Amount Per Serving
Calories 186 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 104mg 4%
Potassium 62mg 2%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 9g
Protein 4g 8%
Vitamin A 0.4%
Vitamin C 0.1%
Calcium 1.1%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

Cuba Tostones (Fried Plantains)

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Cuban Tostones are fried plantains. They are popular in many countries and Cuba is no exception. They are delicious sprinkled with just a touch of salt and always best just out of the fryer. You could always dip them in a little left over mojo sauce. They are served as a snack, or as a side with lechon asado or a Cuban sandwich. If you do don’t have a tostonera (tostones press) you can use the bottom of a heavy glass or a food can.

Cuba Tostones

Cuba Tostones (Fried Plantains)
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Cuba
Serves: 4
Ingredients
  • 3 to 4 cups cooking oil
  • 2 green plantains
  • salt to taste
Instructions
  1. Pour 2-3 inches of oil into a deep-fat fryer or heavy skillet over medium-high heat. As the oil heats, cut the ends off of each plantain, and make a slice along the length of the skin. You should be able to remove the peel in one piece, unlike peeling a banana's skin one section at a time.
  2. Slice each plantain into pieces about two inches long. Add the pieces to the hot oil Fry them for about two minutes until they start to get slightly golden, then flip them over, frying for another two minutes.
  3. Remove the cooked pieces from the pan, and drain them on paper towels. They will be very hot, so let them cool for at least 1-3 minutes. Take one of the pieces, and smash it in a tostonera (tostones press).
  4. If you don't have a tostonera, you can easily use wax paper the bottom of a glass or a food can. Place the plantain piece upright on wax paper, fold the wax paper over the top of it, and then smash it until it is ¼ inch thick.
  5. Once the cooking oil is hot again, add all of the plantain slices and fry them on both sides until golden brown (about 1-3 minutes). Remove the tostones from the oil, and drain them on paper towels.
  6. Sprinkle with a little salt
  7. Serve immediately

 

 

Ensalada Cubano (Typical Green Salad)

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This Cuba salad is a typical green salad that you would find on many Cuban tables as a companion to the meal. It is light and refreshing, sometimes we forget how good simple things can be. Add whatever is in season and fresh. The dressing is perfect with the lechon asado it is garlicky and tangy.

Cuba Salad

 

Ensalada Cubano (Typical Green Salad)
 
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Prep time
Total time
 
Author:
Recipe type: Salad
Cuisine: Cuban
Serves: 4
Ingredients
  • 2 ripe red tomatoes, sliced
  • 1 red onion, sliced
  • 1 head iceberg lettuce, shredded or torn
  • 6-8 radishes, sliced thin
  • Dressing:
  • 4 cloves garlic, mashed
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup olive oil
  • ¼ cup white vinegar
  • ¼ cup fresh lemon juice
Instructions
  1. Toss together the salad ingredients in a bowl and place in a refrigerator to chill.
  2. For the Dressing:
  3. Use a mortar and pestle to mash the garlic with the salt and pepper.
  4. In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic. Whisk together thoroughly. You can also use a blender to emulsify the oil and liquids.
  5. Just before serving: Gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks.
  6. Add just enough dressing to cover the salad -- more or less to your own taste.
  7. Enjoy!

 

Cuba Moros and Cristianos (Rice and Beans)

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Cuban rice and black beans goes by the name Moros and Cristianos literally translated means Moors and Christians.  It is assumed that the dish gets its name back in the time when Moors occupied the Iberian peninsula.  In Cuba, the name of the dish refers to the mix of Africans and Spanish cultures. Whatever you call it, make it…  as it is one of the best rice and beans I have had the pleasure to enjoy.  Please note that this recipe calls for 1/3 cup of sofrito which is a base for many soups and stews.  The homemade sofrito recipe is available under sauces.

Cuba Rice and Beans

Cuba Moros and Cristianos (Rice and Beans)
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Cuba
Serves: 4
Ingredients
  • 1 can of black beans
  • 2-3 cups of already cooked white rice
  • ⅓ cup of sofrito (see recipe under sauces)
  • Salt and pepper to taste
  • ½ teaspoon cumin
  • ½ teaspoon of oregano and a drizzle of apple cider vinegar
  • 1 garlic clove finely chopped
  • 1 cup of beer or broth
  • ½ can tomato sauce
Instructions
  1. In a pot, add olive oil and sautee garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
  2. After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
  3. Let sit for 10-15 minutes before serving.

 

 

Qatari Khubz Arabi (Arabian Bread)

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Qatari Khubz arabi is Arabian bread that is popular all over the Middle East and Gulf region. I can just imagine the smell of this pillowy bread wafting through the air in the souks of Qatar.  It is surprisingly easy to make and is absolutely scrumptious with the main dish called harees. It is so exciting to see it puff up in the oven.  You can use this bread for just about anything.  You will simply fall in love with it.

A pile of freshly baked Arabian bread

This bread is also used as a utensil in Qatar you break off a piece and use it to scoop up whatever it is your are eating whether it be baba ganoush or machboos.  We used it to scoop up the creamy and delicious main dish we made for Qatar called harees.  Seriously the possibilities are simply endless.  Also because the khubz arabi make a nice pocket similar to a pita, you could use it to also make sandwiches.

Qatari Khubz Arabi is really not hard to make, you just need to plan for some time for the dough to rise and rest about 1 and 3/4 hours before baking.

Have you ever eaten with your hands?  It is customary in many countries and is fun to sit on the floor on some cushions and experience it. You would only use your right hand and it would also be customary to have a hand washing ceremony before and after the meal.

Did you know that Qatar is going to host the FIFA 2022 games?  They are building like crazy to get ready for the big event.  Why not plan a trip to Qatar to see the games. If you can’t make it to the games, why not have a Qatari party and make the whole meal?  Soccer is the worlds most popular sport.  If you would like to learn more about this little country of Qatar, be sure to check out “Our Journey to Qatar“.  There you can learn more about the culture and traditions as well as authentic recipes for their delicious cuisine.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A pile of freshly baked Arabian bread
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Khubz Arabi (Arabian Bread)

Khubz Arabi is a scrumptious pillowy soft bread that puffs up to make a pocket when you bake it.

Course Bread
Cuisine Qatari
Keyword Khubz Arabi
Prep Time 15 minutes
Cook Time 12 minutes
rising time 1 hour 45 minutes
Total Time 27 minutes
Servings 6
Calories 251 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 ½ cups warm water
  • 1 package active dry yeast
  • 1 ½ teaspoons salt
  • 3 cups all-purpose flour sifted
  • 1 tablespoon vegetable oil

Instructions

Instructions

  1. In a large bowl, pour in the warm water and add in the yeast, stir until the yeast is dissolved.
  2. Add in the salt.
  3. Start gradually adding in the flour and oil while kneading, you want to knead until the dough is smooth and elastic.
  4. Put the dough into a large greased bowl and turn dough to grease all sides.
  5. Cover with a dry tea towel and let rise in a warm place until doubled in size about 1 ½ hours.
  6. Preheat oven to 375 degrees
  7. Punch dough gently
  8. Divide the dough into 12 equal portions and shape them into smooth balls
  9. Place on a floured work surface and dust tops lightly with flour.
  10. Cover with a dry tea towel and let rest for 15 minutes.
  11. Roll out each ball into a 6-inch diameter circle
  12. Place on greased baking sheets
  13. Bake for 10-12 minutes or until the bread puffs. Do not leave unattended while baking.
  14. Enjoy!
Nutrition Facts
Khubz Arabi (Arabian Bread)
Amount Per Serving
Calories 251 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Sodium 586mg 24%
Potassium 78mg 2%
Total Carbohydrates 48g 16%
Dietary Fiber 2g 8%
Protein 6g 12%
Calcium 1.1%
Iron 16.1%
* Percent Daily Values are based on a 2000 calorie diet.

Fried Green Beans (Peixinhos da horta)

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Fried green beans, battered and deep fried are called peixinhos da horta in Portuguese. Literally translated this means little fish from the garden.  They appear like the slender sardines and other small fish they also love to fry in Portugal.  It was this type of battering of fried green beans that was introduced to the Japanese.  They called it tempura and perfected it.

battered and fried green beans in a fryer basket

You can use this recipe on just about any vegetable or fish.  Fried green beans are light and to be honest just about everything tastes good deep fried.  I really like to use a deep fryer for this recipe as it helps to keep the oil at a consistent temperature and it just seems like they cook faster and are less oily. This is the deep fryer I use and I love it, you can check it out here.

Did you know that the Portuguese also introduced Catholicism to Japan way back in the 16th century?  The word tempura is derived from the Latin word “tempora” which refers to “The Ember days” when Catholics refrain from eating meat.

Portugal is an intriguing country whose cuisine touched shores all around the world.  They introduced chilies to the Asians, tea to the British, vindaloo to India and yes, tempura to the Japanese.

If you love this Portuguese fried green bean recipe be sure to check the other authentic recipes we enjoyed as part of our International Cuisine meal.  You can get the recipes plus learn more about this fascinating country by checking out “Our Journey to Portugal”.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

battered and fried green beans in a fryer basket
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Fried Green Beans (Peixinhos da horta)

These fried green beans are simply delicious and was what the Portuguese introduced to the Japanese back in the 16th century and what they call tempura.
Course Appetizer
Cuisine portuguese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 301 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 1 pound green beans
  • 3 cups oil for frying
  • 3/4 cup flour
  • 3/4 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 eggs
  • salt and pepper to taste

Instructions

Instructions:

  1. 1) Bring a saucepan with a cup of water and a teaspoon of salt to a boil. Add the beans to the pot of boiling water and cook until almost tender but still slightly crisp, about 2 minutes.
  2. 2) Remove the beans once done and transfer them to a bowl with cold water for about a minute. Once done, place them on paper towels to dry.
  3. 3) Now heat the oil in a deep fryer or a large saucepan to 350 degrees Fahrenheit.
  4. 4) Combine the flour, cup of water, eggs, baking powder, salt in a bowl and whisk until the batter reaches a smooth and even consistency.
  5. 5) One by one, dip the green beans in this batter and then immediately fry them in the fryer until golden brown. Once each one is done using tongs place them on paper towels to remove any excess oil.
  6. 6) Sprinkle the deep-fried green beans with salt and pepper to taste and serve once done.
Nutrition Facts
Fried Green Beans (Peixinhos da horta)
Amount Per Serving
Calories 301 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 81mg 27%
Sodium 332mg 14%
Potassium 395mg 11%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 3g
Protein 7g 14%
Vitamin A 18%
Vitamin C 16.8%
Calcium 10.1%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Polish Pierogi (Filled Dumplings)

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Polish pierogi are considered to be the national dish.  One is called pierog and pronounced pye-ROOG, pierogi is the plural word for these little treasures. They can be filled with all sorts of things that can be either sweet or savory.

A plate full of polish pierogies An un-leavened dough is made, filled, and then dropped into boiling water.  Often times pierogi are then fried in butter after being boiled.  They are also usually served with sour cream.  What you stuff your Polish pierogi with, is totally up to you, but some of the most treasured fillings are mushrooms with sauerkraut, fried onions, mashed potatoes and cheese, minced meat,  cabbage, spinach and quark (farmers cheese).

I made these bundles of joy with mushroom, onion and sauerkraut.  They were surprisingly easy to make with this handy little dumpling tool, which you can pick up here.

Having the right tools for the job is so helpful, but you certainly can make them by just putting the filling in the middle of the circle, and crimping the edges with a fork.  You just want to make sure the edges are tightly sealed before you put them in the water to boil.

Pierogi freeze beautifully as well so feel free to make a large batch by doubling the recipe.  Once you make the half circle just freeze individually on a tray and then put in a freezer bag all together.  Simply use  however many you want when needed by just boiling for an extra minute or two longer than cooking them fresh.

Polish pierogi can be served as a main course or as a side dish which was the case for our International Cuisine feast.  We served them along side a roasted duck with apples and potatoes.   If you would like other authentic Polish recipes and learn more about this Eastern European country be sure to check out “Our Journey to Poland.”

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plate full of polish pierogi
5 from 1 vote
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Polish Pierogi

Polish Pierogi are considered to be the national dish.  Little bundles of joy you are sure to love.  Easy to make and a heavenly bite. 

Course Side Dish
Cuisine Polish
Keyword Polish Pierogi
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 pierog
Calories 130 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 4 cups flour
  • 2 eggs
  • 8 tbsp unsalted butter 1 stick, softened
  • 1 tsp salt
  • 1 cup warm milk

For the filling

  • 8 oz sauerkraut
  • 4 oz mushrooms champignons chopped finely
  • 1/2 small onion chopped finely
  • 1 Tablespoon oil

Instructions

Instructions

  1. Stir the flour and salt in a large bowl. Cut in the butter until mixture looks crumbly. Add in the eggs then milk and stir with a wooden spoon until mixture holds together.
  2. Lightly knead in the bowl to smooth. Set aside.

Meanwhile you can make the filling:

  1. Put the sauerkraut in a bowl
  2. Put the mushroom in a dry skillet over high heat, cover with a lid. Once the mushrooms release the moisture, take off the lid and cook until the water evaporates.
  3. Add in the oil and onion and saute over low heat for about 10 minutes. Once cool mix together with the sauerkraut
  4. Roll dough out to ⅛"thickness (you may need to divide the dough in half and roll dough out at a time if your working area is small.)
  5. Cut out circles using a cup 3" in diameter.
  6. Place about a heaping teaspoon of filling in the centers and seal pierogi. Transfer to a floured tray and continue to work on the dough rolling out the scraps. (Tip: use a pierogi maker for quick and easy results or you can crimp with a fork.)
  7. Freeze or boil in water for 3 minutes.
  8. To cook frozen: Boil in water for 3-4 minutes
  9. sauté in butter until nicely seared (about 2-3 minutes.)
  10. Serve with sour cream and garish with some chives
Nutrition Facts
Polish Pierogi
Amount Per Serving
Calories 130 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 24mg 8%
Sodium 170mg 7%
Potassium 84mg 2%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Protein 3g 6%
Vitamin A 3.1%
Vitamin C 1.9%
Calcium 2.2%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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