We have already extensively reported about our visit to the Polish port of Gdynia, where we visited the marina and the beautiful sandy beach of the bay of Gdynia and of course learned something culinary so far unknown to us:
Pirogi stuffed with sauerkraut, better still Pirogi in different design and combination with other food.
Of course, during our walk, the hunger had become noticeable at some point, so we had entered thanks to the safe instinct of our friends into a modern restaurant at the harbor, we already fell in love just because of the illustration of the menu, so there was squeezed, fresh orange juice with carrots and ginger looking lovely on the photo already. The picture alone lured to order. But the offered types of Pirogi, whether with sauerkraut stuffing, with potato filling or with different mushrooms, cooked or fried. In short - there should be something for everyone - at least, if you do not generally renounce Pirogi.
Pirogi - Colorful selection of fillings
There was also the offer to get fried Pirogi as a kind of starter together with a large salad. The portions are probably here too always very generous. As usual, the way of ordering lays in medium seize for us: a main dish Pirogi with Sauerkraut filling and some fried Pirogi with mushroom filling and salad. It was served a little later ... .. and it did not just look delicious - it tasted that way!
Fresh salad with olives, tomatoes, onion, peppers and sheep's cheese lightly drizzled with olive oil, served with fried Pirogi with a cream sauce with lots of fresh dill in it - very fresh and appetizingly prepared. The main course - the sauerkraut-filled, handmade Pirogi - was a feast for the eyes. Served well drained and served with crispy fried onions - yummy!
Of course, our companion was able to explain us the recipe of Pirogi with different fillings, it is a dish that is part of the good home cooking in Gdynia as it is potatoes at home. It was also clear that the respective fillings vary widely, but in detail everyone has their own creations, which then consolidate eventually as the optimum. Tastes are so different.
For the dough, stir the flour, baking powder, salt, butter, egg and sour cream in a large bowl. Then quickly knead into a smooth dough and cover, let it rest for 1 hour in the refrigerator. Peel the onion as a preparation for the sauerkraut filling, prepare the sauerkraut, wash spices and herbs and finely chop everything. Briefly fry the onion in hot butter, add the sauerkraut with the spices and continue to fry briefly. Finished!
Suggested recipe for Pirogi with Sauerkraut filling
Roll out the finished and chilled dough and cut into 10 x 10 cm squares. Put some stuffing on each square, spread the dough edges with egg yolk and fold. Then cook the finished Pirogi in hot water, drain well and serve.
For the alternative filling with potatoes you need to peel potatoes, cooking, crushing, salting. Cut the onions into fine cubes in a little oil until lightly browned and add to the potatoes. Fill into the Pirogi, as already described.
If you also want to try the filling with mushrooms in a baked form, first make the filling again (mushrooms and spices chopped), then fill as usual in the dumplings. Place the pieces of dough on a baking sheet with baking paper and bake at 200 ° for about 20 minutes until light brown.
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