Yeast Pierogi with Chicken - Drozdzowe Pierogi z Kurczakiem - Recipe #179

Different kind of pierogi! We are going to prepare them with a yeast dough and leftover chicken from cooking Rosol! I hope you enjoy!

Ingredients:

For the stuffing:

  • Cooked chicken and onion from Rosol (around 500 g)
  • Half an onion
  • Oil for frying

For the dough:

  • 3/4 cup of lukewarm milk
  • 2 eggs + 1 for egg wash
  • 1/4 cup of oil
  • 1 tsp of instant yeast
  • pinch of salt
  • 1/2 tbs of sugar
  • 3 cups of flour

Instructions:

  1. Remove the meat from the bones and add it together with the cooked onion (remove the skin) into the food processor.  Process it for couple of minutes or until you get paste like consistency. Transfer into a mixing bowl.
  2. Chop the onion finely and fry on couple tbs of oil until soft and translucent.
  3. Add fried onion to the meat and season with salt and pepper. Mix until all is well combined. Cover wit a plastic wrap and refrigerate.
  4. To the bowl of a stand mixer add milk, oil, 2 eggs, salt sugar and yeast. With a whisk attachment mix until all is well combined. Add flour and change whisk to dough hook attachment.
  5. Knead the dough until smooth and elastic, around 5 minutes.
  6. Remove the dough from the mixer and form a ball. 
  7. Spray a bowl and the dough with a non stick spray. Cover and let it rise until doubled in size.
  8. Transfer the dough onto lightly flowered surface and roll until 1/4 of an inch thick.
  9. Cut rounds with a cookie cutter or a glass. Spoon half a tbs of stuffing in the middle. Wrap it and pinch the edge. Place on a silicone mat or a parchment paper sprayed with a nonstick spray.
  10. Bake in preheated oven to 180 C/350 F for 20 minutes. Cool on the cooling rack and serve!
  11. I got around 30 pierogi out of this recipe!

Enjoy!

Mini Ricotta Pies - Babeczki z Ricotta - Recipe #169


Little and delicious treats, perfect for a party! Filled with Ricotta cheese and with smoked bacon flavour. I hope you enjoy!

Ingredients:

  • 1 and 1/3 cup of water
  • 1 tsp of salt
  • 3 cups of flour
  • 1 tsp of dry instant yeast


  • 500 g of ricotta/pot/farmers cheese
  • 4 eggs
  • 200 g smoked bacon
  • 1/2 of an onion
  • Pinch of nutmeg
  • Salt and pepper


Makes around 30 mini pies.

Instructions:

  1. Add water, salt, flour and yeast into your stand mixer and knead it with a hook attachment until you get smooth and elastic dough (around 5 min).
  2. Cover the dough and let it double in size ( around 2 hours). You can refrigerate before rise if you don't want to use the dough right away.
  3. While your dough is rising it is time to prepare the filling.
  4. Chop the bacon and the onion finely.
  5. Crisp the chopped bacon on the frying pan (around 3 to 5 min) before adding the onion. Fry until the onion turns translucent.
  6. Add eggs to the cheese and mix well, add fried bacon and onion and season with nutmeg, salt and pepper. Mix until all is well incorporated.
  7. Grease your muffin pan, you will need two of them or divide the dough in half if you are going to work with one.
  8. When your dough is ready, flour your working surface and transfer the dough there.
  9. Flatten it sprinkling with some more flour. Roll it out to about 1/2 cm thick.
  10. Cut round circles with a cookie cutter bigger than the size of a circle in your muffin pan. Line muffin pan with circles of dough. You might have to stretch the circles a bit and then push it around to fit it nicely.
  11. With a cookie scoop to 1 tbs spoon add the filling into the sender of each lined muffin whole.
  12. Bake in preheated oven to 180C/350F for 25 min.
  13. Few minutes after removing from the oven transfer the pies to a cooling wrack.
  14. You can serve them warm or cold. Store in refrigerator in an air tight container.

Enjoy!

Father's Day Bacon Waffles - Gofry z Boczkiem na Dzien Taty - Recipe #167


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Special Waffles for Father's Day, with maple syrup and bacon. They are delicious and so easy to prepare! Give them a try! I hope you enjoy!

Ingredients:

  • 2 eggs
  • 2 cups of milk
  • 1/4 cup of melted butter
  • 2 tbs of maple syrup
  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • Few slices of smoked bacon

Instructions:

  1. Cut the bacon in small pieces and crisp on the frying pan. Transfer into paper towel land let it drain the fat.
  2. Add baking powder and salt to the flour and mix to combine all the ingredients. Beat eggs in large bowl with a whisk until fluffy. Add milk,  melted butter, maple syrup and flour. Stir just until smooth. Set the batter aside to rest for 15 minutes.
  3. Preheat waffle iron.
  4. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown, according to your iron instructions.
  5. Serve hot with some butter and more maple syrup!

Enjoy!

Quick Potato Pancakes - Szybkie Placki Ziemniaczane - Recipe #163


 Quick way to prepare Potato Pancakes, crispy and delicious! I hope you enjoy!

Ingredients:

  • 4 large potatoes (around 800g)
  • 1/3 cup of flour
  • 1 egg
  • 1/4 cup of Greek Yogurt
  • 1/2 tsp of salt

Instructions:

  1. Peel off the potatoes and cut into smaller pieces.
  2. Transfer the potatoes to the food processor and process until smooth. 
  3. Add flour, egg, salt and greek yogurt and process for another minute, until all is well incorporated.
  4. Fry on few tbs of oil, couple minutes on each side. 
  5. Serve sprinkled with sugar when they still nice and warm.

Enjoy.

Ania's Baguettes - Bagietki Ani - Recipe #160


 My version of baguettes, crispy on the outside and soft and bit chewy on the inside. I am baking them few times a week and we can't get enough of them! I hope you enjoy!

Ingredients:

  • 1 and 1/3 cup of lukewarm water
  • 1 tsp of salt
  • 3 cups of all purpose flour
  • 1 tsp of dry instant yeast


Instructions:

  1. Add salt, lukewarm water flour and yeast in to the bowl of your stand mixer.
  2. Process with a hook attachment for around five minutes or until the dough is soft and elastic. 
  3. Form a ball of dough, place it back in a bowl, spray with some water cover the bowl and set aside. We want our dough to stay rising for around 6 hours to let the dough ferment properly. During that time few times we need to punch dow the dough to prevent overflowing the bowl. Usually it takes two times for me but it all depends on weather and ingredients.
  4. After 6 hours punch down the dough for the last time and form a ball from your dough again. Cover the bowl and refrigerate for at least 2 hours. I usually leave my dough in the fridge overnight.
  5. When you are ready to bake your baguettes line your baking tray with parchment paper and sprinkle generously with flour.
  6. Remove the gout from the fridge and place on your working surface. If the dough is sticky sprinkle some flour.
  7. Divide the dough in half and form the baguettes. Roll the baguette tightly so that it will rise evenly. Roll the dough up and away from you, tucking it in with your fingers as you roll. You should feel the outside of the dough stretch as you roll.
  8. Place the baguette on prepared baking tray, roll it a bit in the flour so it will be evenly covered.
  9. Cover with plastic wrap and clean tea towel. Let it rise until doubled in size (around an hour and a half).
  10. When the baguettes risen enough - turn on your oven to 220C/450F and while it is preheating make cuts on top of your loafs with scissors or very sharp knife. Cover with a tea towel and wait for the oven to be ready.
  11. Bake for 20 to 25 minutes. To get the crusty skin you need to spray your loafs with a water a the beginning of the baking an in the middle.
  12. Cool on the wire rack.

Enjoy!