Magda's Cauldron

When I left my IT job to teach people how to make pierogi in Kraków, I never imagined how much room there was for creativity inside a tiny dumpling. Poland is full of pierogi traditions: potato and cheese, sauerkraut and mushroom, even sweet ones with plums. But today, I want to share something a little unexpected: pierogi with pear and Gorgonzola. It’s a dish that feels both Polish and Italian, rustic yet elegant, and most importantly, it tastes so good.

The sweetness of ripe pears pairs beautifully with the salty, creamy bite of Gorgonzola. Wrapped in soft dough and served with melted butter with a hint of thyme, these pierogi taste like autumn comfort and dinner-party luxury rolled into one.

Pierogi with pear and gorgonzola – a Polish twist with an Italian heart

• Servings: Makes around 10-15 dumplings
• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Difficulty: Easy
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Filling

• 1 ripe pear
• 50 g Gorgonzola (you can also use blue cheese)
• 1 tablespoon butter

Dough

• 1 egg yolk
• 1 cup (about 125 g) all-purpose flour
• 40 ml hot water (add gradually)
• 1 Tbsp vegetable or sunflower oil

Filling

You have two options here: The easy way: just peel and dice your pear. Or the extra-smooth way: grate the pear instead. If your pear is very ripe and juicy, gently squeeze or soak up any excess juice with a paper towel before mixing it with the cheese.

Dough

Make the dough:
Mix flour with egg yolk and oil. Slowly add hot water bit by bit while mixing. Knead gently until soft, pliable dough forms (don’t overwork). If time allows, then cover and let it rest for at least 30 minutes. The dough will be more pliable.

Form

Form the pierogi:
Roll dough thinly, cut into circles.

For diced pear filling: Place the diced pear and lump of cheese in the center of each circle, fold the dough over, and press the edges tightly with your fingers or a fork.
For grated pear filling: Spoon a little of the creamy grated pear and cheese filling onto each circle, fold the dough over, and press the edges tightly with your fingers or a fork.

Cook

Boil pierogi in salted water until they float to the surface (about 3-5 minutes).

Serve

Top with melted butter with thyme. Enjoy!