Polish National Dishes

Pierogi Łomniczańskie (Łomnica-Zdrój Potato Dumplings)

Introduction: These small oval dumplings from Łomnica-Zdrój have a tender, pale-gray shell of finely grated potato and a white fresh-cheese centre. A little crisp pork crackling and its rendered fat make the simple potato-and-cheese filling especially satisfying.

Polish National Dishes
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A wide view of „Pierogi Łomniczańskie (Łomnica-Zdrój Potato Dumplings)“ arranged on a table for serving.
Yield 6 servings, about 18 dumplings
Portion 3 dumplings, about 260 g including topping
Diet contains dairy, egg, wheat/gluten and pork
Prep 60 minutes
Ingredients ↓
At a glance

Pierogi Łomniczańskie (Łomnica-Zdrój Potato Dumplings)

Introduction: These small oval dumplings from Łomnica-Zdrój have a tender, pale-gray shell of finely grated potato and a white fresh-cheese centre. A little crisp pork crackling and its rendered fat make the simple potato-and-cheese filling especially satisfying.

The defining cross-section is a pale potato ring around a white fresh-cheese centre. These small ovals, about 5–6 cm long, are boiled and served with pork cracklings; grated, squeezed potato forms the outside.

This measured home recipe adapts the regional style for six people with 1.5 kg of potatoes. Related versions may use cooked potatoes and bryndza in the filling; this one keeps a fresh white-cheese centre.

The potato mixture should be damp enough to hold together but not watery. Save the settled starch from the squeezed potato liquid, seal every cheese centre completely, and simmer the dumplings until the thick potato layer is tender all the way through.

Tips

Tips

  • Finely grate the potatoes and squeeze them firmly; a watery mixture will split in the pot.
  • Let the expressed liquid stand, then return the white starch settled at the bottom to the potato pulp.
  • Keep the cheese filling compact and fully enclosed so it does not leak into the cooking water.
  • Shape evenly sized ovals so all dumplings finish cooking together.
  • Cook in small batches and maintain a steady simmer rather than a hard rolling boil.
  • Test one dumpling from the first batch; the potato layer should be tender and opaque with no firm raw centre.
Ingredients

Ingredients

Grated-potato dough

  • 1.5 kg starchy potatoes, peeled and finely grated
  • 1 l arge egg, about 50 g without shell
  • 8 g plain wheat flour
  • 20 ml milk
  • 7 g fine salt

White-cheese filling

  • 300 g Polish twaróg or fresh white curd cheese, finely crumbled
  • 1 l arge egg, about 50 g without shell
  • 1 g fine salt

Pork crackling topping

  • 90 g unsalted pork back fat or lardons, cut into 5 mm cubes
Method

Method

Directions

  1. Grate and drain the potatoes.Grate the peeled potatoes finely into a bowl. Leave for 10 minutes so starch settles in the liquid. Line a sieve with clean cloth over another bowl; squeeze the potato in batches. Let the liquid settle, pour off the clear water and stir the white starch sediment back into the potato pulp.

  2. Make the cheese filling.Mix the twaróg with one egg and 1 g salt until even. Divide into 18 compact portions, cover and refrigerate while preparing the potato mixture.

  3. Season the potato mixture.Stir the potato pulp and reserved starch with the other egg, flour, milk and 7 g salt. The mixture should hold together when pressed. If it is very loose, drain briefly again rather than adding lots of flour.

  4. Shape the dumplings.With wet hands, flatten about 60 g potato mixture into a thick oval. Put one cheese portion in the centre and enclose it completely. Shape each dumpling about 5–6 cm long; patch any exposed cheese with potato mixture. Keep the shaped pieces covered.

  5. Boil until tender.Bring a large pot of salted water to a steady boil, then reduce to a lively simmer. Lower in 5–6 dumplings at a time and stir gently once. Cook about 10–15 minutes, including several minutes after they rise, until the potato shell is tender and opaque throughout and the centre is hot. Check one dumpling from the first batch.

  6. Render the cracklings and serve.While the dumplings cook, render the pork cubes in a skillet over medium-low heat for 8–12 minutes until the cracklings are golden and crisp. Serve the dumplings hot with some cracklings and rendered fat. Refrigerate leftovers within 2 hours at 4 °C or colder; use within 3–4 days. Reheat leftovers to 74 °C throughout.

Nutrition and allergens

Nutrition and allergens

  • Serving size3 dumplings, about 260 g with topping
  • Energyabout 410 kcal
  • Carbohydrateabout 44 g
  • Proteinabout 17 g
  • Fatabout 20 g
  • Fibreabout 4 g
  • Sodiumabout 600 mg

Contains milk/dairy, egg and wheat/gluten; pork is used in the topping. Nutrition is approximate per one-sixth of the recipe and varies with cheese composition, potato moisture and the amount of rendered fat served. Wash hands and utensils after contact with raw egg, and keep the filling chilled while shaping.

Nutrition and allergens

Nutrition and allergens

Serving and storage: Serve three dumplings per person with a spoonful of golden cracklings and a little rendered fat. A crisp cucumber salad or lightly dressed cabbage can balance the rich topping, but keep accompaniments separate from the traditional presentation.

Serving and storage: For make-ahead preparation, form the cheese portions up to a day in advance and keep them covered in the refrigerator. Grate and shape the potatoes shortly before boiling because raw grated potatoes oxidize and release liquid. Cool leftovers in shallow containers and refrigerate within 2 hours; use within 3–4 days. Reheat to 74 °C throughout.

Serving and storage: For a regional variation, mix a little bryndza into the twaróg. Its sheep-milk flavour is stronger and it is saltier, so reduce the filling salt.

Contains milk/dairy, egg and wheat/gluten; pork is used in the topping. Nutrition is approximate per one-sixth of the recipe and varies with cheese composition, potato moisture and the amount of rendered fat served. Wash hands and utensils after contact with raw egg, and keep the filling chilled while shaping.

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