One of the Sunday traditions in Poland is to make a bullion soup – or rosol in Polish. It can be made from different kind of meats like pork, chicken, duck, or beef.

If the bullion is not eaten within the first 2 days there are two ways how to use it and do not throw it away. When I think about it this way, bullion is actually a zero-waste dish 🙂

But back to the bullion. So if there is a leftover soup it is usually transformed into a tomato soup (or zupa pomidorowa). And the meat and the vegetables which are left can be used to make pierogi. Another option is to make VeGaN pierogi.

And this is exactly the case of this recipe. For the filling, you will need cooked duck meat and vegetables from the bullion. So make sure you cook one in advance.

Polish duck pierogi - Amazing traditional Polish pierogi filled with duck meat and vegetables.

Polish duck pierogi – Amazing traditional Polish pierogi filled with duck meat and vegetables.

Polish duck pierogi

Recipe by tasteisyoursCourse: Lunch, DinnerCuisine: PolishDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Amazing traditional Polish pierogi filled with duck meat and vegetables.

Ingredients

  • 500g of all-purpose flour (I used a 450 one)

  • 1/2 tbs of salt

  • 60ml of vegetable oil

  • 200ml of hot boiling water (boiled and left to cool for 3-5 minutes)

  • 500g of duck meat from the bullion (skins can be included)

  • The vegetables from the bullion

  • 300g of mushrooms of your choice, chopped roughly

  • 1 tbs of unsalted butter

  • 1 onion, chopped

Directions

  • DOUGH: Mix the flour with salt and add the oil. Now add the hot water into the flour and mix well (if you are using your hands, be careful with the hot water). After a couple of minutes of dough-making, you should get a smooth and non-sticky dough.
  • Once it is ready, cover with a kitchen towel and leave to rest for 10-15 minutes.
  • Meanwhile, you can make the filling.
  • FILLING: Heat up a smaller pan add some oil into it. Add the chopped onion and the mushrooms and roast until golden, then add the butter and roast for 1 more minute.
    Place the duck meat broken into smaller pieces, the vegetables from the bullion, and the mushroom mixture into a food processor and blend until smooth. Season with salt and pepper to your taste.
  • PIEROGI: The dough should be ready now. Dust your working surface with a small amount of flour and place the dough on it. Roll out until you will get an approximately 0,2mm dough. Then take a glass or other round shaped tool (I used a metal ring for tartare 🙂 ) and cut out as many pierogis as you can. Later combine the leftover dough together and roll out again. Repeat until you will use all the dough.
  • Hold the cut pierogi dough in your hand, fill with the filling and close down with your fingers. If you don’t have a special “pierogi maker” use a fork to close it properly.
  • Cook the pierogi in salty hot boiling water for 8 minutes or until they swim to the top. Set aside to cool a bit for frying or serve immediately.
  • Heat up some vegetable oil, add the leftover onions and the cooked pierogi. Roast until pierogi will have a golden brown color and a crispy crust on top.

Notes

  • If the filling is hard to blend in the food processor you can add a bit of your bullion.
  • In case you want to fry your pierogi, allow them to cool almost completely before frying. Otherwise, the will stick to the pan.