Pierogi & Dough Dish Tableware represents the very heart of Polish culinary tradition. Poland is home to a wide variety of dough-based dishes: Pierogi filled with potatoes and cheese, Nalesniki pancakes with sweet quark, or Knedle – potato dumplings stuffed with fruit.

Presented in Polish Pottery, these classics embody authenticity and charm. The ceramics are hand-painted, ovenproof, and durable, perfect for preparation, serving, and enjoying Polish food culture at its best.

Three Iconic Polish Dough Dishes

1. Pierogi Ruskie – stuffed with potato, quark, and onion

2. Nalesniki z serem – pancakes filled with sweet quark

3. Knedle ze śliwkami – dumplings with plums

 Five Complete Recipes (all organic ingredients)

1. Pierogi Ruskie – Serves 4

Dough:

• 400 g organic wheat flour

• 1 organic egg

• 200 ml lukewarm water

• 1 tsp salt

Filling:

• 400 g organic potatoes

• 200 g organic quark (or fresh cheese)

• 1 large onion (120 g)

• 30 g organic butter

• Salt & freshly ground black pepper

Preparation:

1. Boil potatoes until soft, mash finely.

2. Dice onion, fry golden in butter.

3. Mix potatoes, quark, and onions, season with salt & pepper.

4. Knead a smooth dough from flour, egg, water & salt. Rest for 30 min.

5. Roll dough to 2–3 mm, cut circles (8 cm diameter).

6. Place 1 tbsp filling in each, fold and seal tightly.

7. Cook pierogi in salted water 3–4 minutes until they float.

8. Serve with melted butter or fried onions.

 Drink pairing: Vodka Żubrówka Biała or beer Żywiec Jasne Pełne

2. Nalesniki z serem (Polish pancakes with quark) – Serves 4

Batter:

• 200 g organic wheat flour

• 2 organic eggs

• 300 ml organic milk

• 1 pinch salt

• 20 g organic butter (for frying)

Filling:

• 200 g organic quark

• 1 tbsp organic honey

• 1 tsp organic vanilla powder

Preparation:

1. Whisk flour, eggs, milk & salt into smooth batter. Rest 20 min.

2. Fry thin pancakes in butter until golden.

3. Mix filling from quark, honey & vanilla.

4. Fill pancakes, roll them, and serve warm.

 Drink pairing: Vodka Wyborowa or beer Tyskie Gronie

3. Knedle ze śliwkami (potato dumplings with plums) – Serves 4

Ingredients:

• 600 g organic floury potatoes

• 150 g organic wheat flour

• 1 organic egg

• 12 small ripe organic plums

• 50 g organic butter

• 80 g organic breadcrumbs

• 1 tsp organic cinnamon

Preparation:

1. Cook potatoes, mash, let cool slightly.

2. Mix with flour & egg into soft dough.

3. Remove pits from plums. Wrap a piece of dough (40 g) around each plum, form dumplings.

4. Cook dumplings in salted water 6–8 min until floating.

5. Fry breadcrumbs in butter until golden, roll dumplings in crumbs.

6. Sprinkle with cinnamon, serve hot.

 Drink pairing: Vodka Belvedere or beer Okocim Mocne

4. Bigos (Hunter’s stew) – Serves 6

Ingredients:

• 1 kg organic sauerkraut

• 300 g organic white cabbage

• 500 g organic beef (cubed)

• 200 g organic pork (cubed)

• 200 g smoked organic sausage

• 150 g organic dried plums

• 2 organic onions

• 2 organic garlic cloves

• 2 bay leaves, 1 tsp caraway seeds

• 200 ml organic dry red wine

• Salt & pepper

Preparation:

1. Brown meat in a large pot.

2. Add chopped onions & garlic, sauté briefly.

3. Add sauerkraut, fresh cabbage & spices.

4. Deglaze with red wine, stir in dried plums.

5. Simmer gently for 2–3 hours.

6. Serve hot in large Polish pottery bowls.

 Drink pairing: Vodka Chopin Potato or beer Żywiec Porter

5. Placki ziemniaczane (potato pancakes) – Serves 4

Ingredients:

• 600 g organic potatoes

• 1 organic onion (100 g)

• 1 organic egg

• 2 tbsp organic flour

• Salt & pepper

• Organic vegetable oil for frying

Preparation:

1. Grate potatoes & onion, squeeze out excess liquid.

2. Mix with egg, flour, salt & pepper.

3. Shape small pancakes, fry golden on both sides.

4. Serve with organic sour cream or apple compote.

Drink pairing: Vodka Sobieski or beer Lech Premium