Taste of
the Town A 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:
PolandWarsaw
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 (below) from Syrena Irena (featured on UNIQLO and Our Town) for a fresh vegetarian recipe.
Maria says these ingredients are inspired by a cabbage and tomato soup eaten in springtime. The fun of pierogi is using seasonal ingredients to create new flavors. In spring and summer, you might see standards like spinach and mushroom alongside seasonal goodies like asparagus, broad beans and foraged vegetables.
We recommend making a big batch. Otherwise, the dough might not get sticky enough. Any extras can be frozen for later use. Savor the fresh flavors and chewy doughy goodness with sour cream or your favorite chutney.
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.
W’s Cotton Shirt
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.
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.
Special thanks to Olga Badowska
Taste of the Town A 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 (below) from Syrena Irena (featured on UNIQLO and Our Town) for a fresh vegetarian recipe.
Maria says these ingredients are inspired by a cabbage and tomato soup eaten in springtime. The fun of pierogi is using seasonal ingredients to create new flavors. In spring and summer, you might see standards like spinach and mushroom alongside seasonal goodies like asparagus, broad beans and foraged vegetables.
We recommend making a big batch. Otherwise, the dough might not get sticky enough. Any extras can be frozen for later use. Savor the fresh flavors and chewy doughy goodness with sour cream or your favorite chutney.
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.
W’s Cotton Shirt
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 YamadaCoordination & Text by Yumiko UraeSpecial thanks to Olga Badowska
*All prices and information current as of February 2023.
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