Taste of the TownA city’s signature dish is a window to its soul. Here’s a local recipe from another UNIQLO city.
Episode 02:Spring Cabbage Pierogi
Country:
Poland Warsaw
Pierogi, the soul food of Poland, are a dumpling much like gyoza or ravioli. Made from wheat dough, they’re stuffed with various fillings and enjoyed boiled or fried. The classic recipe calls for mashed potatoes and cheese, but for this issue we asked Chef Maria (right) from Syrena Irena (featured on p.110) for a fresh vegetarian recipe.
Ingredients (makes 50)
[Filling]
Young spring cabbage: 1 head
Tomatoes: 500 g
Unsalted butter: 50 g
White wine vinegar: 25 ml
Sugar: 25 g
Salt: 15-25 g
Dill: 100 g
[Dough]
Wheat flour: 500 g
Salt: 10 g
Egg: 1
Grapeseed or canola oil: 50 ml
Boiling water: 200 ml
Instructions
60 min
- Bring salted water to a boil in a large pot. Separate the cabbage leaves and blanch in boiling water for 20-30 seconds. Rinse and cut into bite-size squares or strips.
- Cut the tomatoes into cubes. Discard seeds. In a saucepan, melt the butter and add the tomatoes with the vinegar, sugar, and salt. Sauté for 2-3 minutes, until mixture softens. Add the chopped cabbage and cook for 1 more minute. Let it cool, then mix with chopped dill. Season to taste.
- Add the salt, egg and oil to the flour. Stir well with a spoon. Gradually add the boiling water, whisking constantly. Mix with your hands until the dough is sticky, about 15 minutes. Cover the dough with a cloth or a plastic food wrap and leave for 30 minutes at room temperature.
- Divide dough into 4 pieces. Roll very thin (2-3 mm) and cut into circles (8 cm in diameter). Place a spoonful of the filling on one side of each circle. Fold over the circle and pinch around the dough. Plop the dumplings a few at a time into a pot of boiling water. Once they rise to the surface, cook for 2 more minutes. Serve with cold sour cream and dill.
*If cooked for 30 seconds and then frozen, pierogi will keep for up to three months.
Cotton Long Sleeve Shirt
Maria Lastovetska
[Dough]
Wheat flour: 500 g
Salt: 10 g
Egg: 1
Grapeseed or canola oil: 50 ml
Boiling water: 200 ml
Born in 1992 in Ukraine, Maria moved to Warsaw ten years ago to start her cooking career. In March 2022, she became head chef of pierogi restaurant Syrena Irena.
UNIQLO Poland Pop-up
Marszałkowska 104/122, Warsaw
A major player in the Central European economy, Poland also has a fashion-conscious population. Over 150 people lined up for the grand opening of our pop-up store in Warsaw. Across the street, a modern art museum is under construction, scheduled to finish this year. This lively area is bustling with a younger crowd.
Coordination & Text by Yumiko Urae
Special thanks to Olga Badowska
Taste of the TownA city’s signature dish is a window to its soul. Here’s a local recipe from another UNIQLO city.
Episode 02:Spring Cabbage Pierogi
Country:
Poland Warsaw
Pierogi, the soul food of Poland, are a dumpling much like gyoza or ravioli. Made from wheat dough, they’re stuffed with various fillings and enjoyed boiled or fried. The classic recipe calls for mashed potatoes and cheese, but for this issue we asked Chef Maria (right) from Syrena Irena (featured on p.110) for a fresh vegetarian recipe.
Ingredients (makes 50)
[Filling]
Young spring cabbage: 1 head
Tomatoes: 500 g
Unsalted butter: 50 g
White wine vinegar: 25 ml
Sugar: 25 g
Salt: 15-25 g
Dill: 100 g
[Dough]
Wheat flour: 500 g
Salt: 10 g
Egg: 1
Grapeseed or canola oil: 50 ml
Boiling water: 200 ml
Instructions
60 min
- Bring salted water to a boil in a large pot. Separate the cabbage leaves and blanch in boiling water for 20-30 seconds. Rinse and cut into bite-size squares or strips.
- Cut the tomatoes into cubes. Discard seeds. In a saucepan, melt the butter and add the tomatoes with the vinegar, sugar, and salt. Sauté for 2-3 minutes, until mixture softens. Add the chopped cabbage and cook for 1 more minute. Let it cool, then mix with chopped dill. Season to taste.
- Add the salt, egg and oil to the flour. Stir well with a spoon. Gradually add the boiling water, whisking constantly. Mix with your hands until the dough is sticky, about 15 minutes. Cover the dough with a cloth or a plastic food wrap and leave for 30 minutes at room temperature.
- Divide dough into 4 pieces. Roll very thin (2-3 mm) and cut into circles (8 cm in diameter). Place a spoonful of the filling on one side of each circle. Fold over the circle and pinch around the dough. Plop the dumplings a few at a time into a pot of boiling water. Once they rise to the surface, cook for 2 more minutes. Serve with cold sour cream and dill.
*If cooked for 30 seconds and then frozen, pierogi will keep for up to three months.
Maria Lastovetska
Chef, Syrena Irena
Born in 1992 in Ukraine, Maria moved to Warsaw ten years ago to start her cooking career. In March 2022, she became head chef of pierogi restaurant Syrena Irena.
Cotton Long Sleeve Shirt
UNIQLO Poland Pop-up
Marszałkowska 104/122, Warsaw
A major player in the Central European economy, Poland also has a fashion-conscious population. Over 150 people lined up for the grand opening of our pop-up store in Warsaw. Across the street, a modern art museum is under construction, scheduled to finish this year. This lively area is bustling with a younger crowd.
Photography by Rie Yamada
Coordination & Text by Yumiko Urae
Special thanks to Olga Badowska
