“Smorgasbord” is a new recipe column by writer Ania Rojek ’16 (previous writer of Ania Makes and Bakes) that will cover any type of food imaginable! 

Last Thursday, members of Wesleyan’s Polish Club bonded over pierogies and fine Polish beer at their first meeting. Traditional pierogies can be either savory or sweet. Possible fillings range from potatoes, mushrooms, cheese, or cabbage, to blueberry, strawberry, plum, or apple filling. But honestly, what CAN’T you put in a dumpling?

Here’s the truth: making pierogi dough is a difficult process. I probably need at least three more years of experience to achieve the level of my Polish relatives. Regardless, playing around with water-flour ratios and a little bit of elbow grease can lead to the perfect pierogi. Despite the hard work they require to cook, they are super fun to make and extra delicious when they’re homemade.

Challenge accepted? Lets go…

Here’s a recipe for my favorite savory pierogi!


Dough Ingredients

  • 2 cups all-purpose flour
  • 2 large beaten room-temperature eggs
  • 1/2 teaspoon salt
  • 1/3 cup lukewarm water


Filling Ingredients

  • 3 boiled potatos  (skin off)
  • 2 cups of your favorite cheese
  • 1 large onion
  • 5 slices of bacon
  • 1 package of mushrooms
  • 2 tablespoons olive oil


pierogi 1



1. Peel potatoes and fork blend or rice them (do not mash), and mix with 1/2 sautéed onion and farmer’s cheese. For best results, some small pieces of whole potato should remain. Season to taste and set aside.
2. On a hot oiled pan sauté the second half of the onion and bacon until they are browned and set aside.
3. In a medium bowl, combine eggs, salt and water, and add the flour. Knead until dough is firm and well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour.
4. Work with half the dough at a time. On a lightly floured surface, roll out the dough to a 1/8-inch thickness with a rolling pin. For a fun and practical alternative, you can use a beer bottle.
5. Using a 3-inch round cutter cut circles out of your dough (or use the top of a cup).
6. With clean, dry hands, fold dough over filling (take a teaspoon of the potato and a teaspoon of the bacon) to create a half-moon shape. Press edges together, sealing and crimping with your fingers (or use a fork) as for a pie.  If dough is dry, moisten edges with egg wash (1 egg beaten with 1 teaspoon water) before pressing edges together. Roll, cut and fill reserved scraps.


pierogi 3
7. In boiling water, add 2 tablespoons of oil and place  Pierogi  in carefully-making sure they don’t have any empty holes in them.


pierogi 2


8. Once they boil and float to the top, take them out. You can eat them as is, or, to add extra flavor fry them with some cut up onion.


Now share your accomplishments with your Eastern European friends. They will surely be impressed!


Until next time,

Ania ’16