Yes, these are potato pierogi but not your normal potato pierogi! These pierogi are different! If you love not only pancakes (Pol:聽placki聽ziemniaczane you will soon understand why!

I鈥檓 excited to tell you this type of pierogi is deeply rooted in the Lublin Region of Poland and that is where you would normally eat it. It may happen that a Pole from another region did not even hear about zawijas nasutowski <za-ve-yaz na-su-to-vsky> so, high five (!) if you are here to learn about this variation on pierogi!

But what makes it special? This meal looks like pasties (Pol: paszteciki), tastes like Polish potato pancakes (Pol: placki ziemniaczane) and is covered in the delicate pierogi dough.

You can eat Zawijas nasutowski as a main course served with bits of pork rind saut茅ed in聽lard (Pol: skwarki) as it has always been served 聽in its original form. You can also eat it with mushroom sauce, with a little parsley on top and with a side of sauerkraut.

Some sources say that is has been the peasants’ version of the French pier贸g (singular for pierogi) and it has been served to the noble Zamoyski family in their Koz艂贸wka, Palace located in Koz艂贸wka, Lubartow County, in Lublin Region of Poland.

Polish Potato Pierogi from Lublin聽
Zawijas聽nasutowski –聽Recipe


The dough:

  • 2 cups of flour
  • 1 egg
  • salt
  • water

The filling:

  • 3-4 potatoes
  • 1 onion
  • salt, pepper
  • Oil

How to make Polish Potato Pierogi – Zawijas nasutowski:

Polish Potato Pierogi - Zawijas nasutowski
Squeezing the liquid out of the grated potatoes for my Polish Potato Pierogi –聽Zawijas聽nasutowski

Dice the onion and fry it until golden. Peel the potatoes and grate them using the smallest holes. Using a separate bowl, squeeze the liquid out of the grated potatoes. You will see the potato starch on the bottom of the bowl and water on the top. Remove the water and add the potato starch to the drained potato mush. Then, mix with the fried onions and add salt and pepper. Wait until it cools.’

How to make the pierogi dough

The simplest way to make soft and elastic pierogi dough is to throw your flour and egg into a food processor. Warm a cup of water and slowly add it to the mixture. If聽the dough is too runny, add more flour. If聽it’s too stiff, add more water.聽

When you see the dough holds itself well take it out of the bowl onto the table. Make sure you sprinkle the surface with flour so the dough doesn’t stick when you roll it.

Roll the dough into a nice rectangular shape. Place the cooled filling along the longer side and roll it connecting the two walls together (like in the above picture). Make聽sure you close the dough roll well and that there are no holes in it – otherwise the filling will escape while cooking.

How to cook pierogi

Polish Potato Pierogi - Zawijas nasutowski
Boiling the ready roll in a salted water.

Boil a pot of water, add salt and a spoon of oil into it and carefully put your roll inside. Give聽it聽about 13 minutes to cook. Stir it a bit, making sure it doesn’t stick to the bottom of聽the聽pot.

Take it out carefully (best done with a wide utensil) and place it on聽a聽greased pan. This way it won’t stick to the surface.
Then, cut your roll into 1-inch pieces.

You may fry it in a frying pan if you wish them to be more crunchy.