Photo Credit: Steven LevineThe street lamp, windshield wiper, and bulletproof vest are proof of Poland’s vast ingenuity, but pierogi or varenyky are testaments to the country’s culinary genius. For centuries, the Poles have prepared these boiled dumplings from eggs, flour, and water and fill them with myriad ingredients like meat, sauerkraut, and fresh fruit. While the combinations are endless, ruskie or ruthenian pierogi stuffed with cheese, onion, and potato are most popular in the United States.
Preparing homemade pierogi is a rewarding experience that can be time-consuming, too. For something fast, head to a local Polish grocer or a butcher shop like The Butcher Shop Beer Garden & Grill in West Palm Beach. Here, chef Bruce Lieberma makes many different kinds daily, like potato and garlic, fresh cabbage, and veal, and sells them fresh and packaged.
Photo Credit: Capehart Photography
In honor of National Pierogi Day on October 8, The Butcher Shop’s giving each customer who purchases two packages of pierogi with meat ($11 each) or meatless ($7 each), a free package of pierogi.
The bustling, 4,300-square-foot restaurant features rustic elements like milk glass windows, exposed trusses, and a wooden barrel roof is a good spot for tucking into pierogi and other traditional treats like beer bratwurst, smoked kilbasa, and kaese spaetzle. Outside, guests can enjoy local microbrew beers and Czech and Germany varietals in a shaded biergarten.
Photo Credit: Capehart PhotographyChef Bruce shares one of The Butcher Shop’s pierogi recipes:
Veal Pierogi (Serves 36 pieces)
Dough
3 ½ cups all-purpose flour
3 tbsp butter
3 tbsp sour cream
1 cup water
Dough directions: In a large bowl, add flour and set aside. In a separate bowl, whisk butter, sour cream, and water. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes. Separate pierogi dough into two balls. Roll out one piece at a time on a lightly floured surface until thin enough to work with but not so thin it tears. Cut into circles using a pierogi cutter, cookie cutter, or a glass. Brush a little water around the edges. Spoon meat filling into the center and fold into half-circles. Press edges to seal.
Filling
1 1/4 lb ground veal
1 tbsp unsalted butter
1 large onion, finely chopped,
2 large cloves garlic, finely chopped
½ tsp dried thyme
½ tsp sweet paprika
Filling directions: In a large sauté pan, melt butter over medium heat. Add onions, garlic, thyme, and paprika. Cook until onions are soft, about 2 minutes. Crumble veal into the pan, breaking it up into large chunks. Season with salt and pepper. Sauté mixture until liquid starts evaporating and the meat loses its pink color, about 10 minutes. Don’t overcook. Stir in herbs and season with salt and pepper. Set aside to cool.
Pierogi directions: Fill a large pot with lightly salted water and bring to a boil. Drop pierogi into water, one at a time. When they float to the top, they are done. Be careful not to boil too long or they will become soggy. Remove with a slotted spoon. Add melted butter, bacon, sour cream, sugar, or your preferred topping Pierogi can be served as an entrée or a side dish.
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