Craving some of those awesome dishes that you’ve enjoyed at the 2014 Epcot Food and Wine Festival?

It’s one of my favorite parts of the Festival — tasting my way around World Showcase, and then going home to try my hand at a few new recipes!

Today, we’re visiting the Poland Marketplace Booth for a taste of traditional fare. This year, Poland offers two varieties of Pierogies.

Similar to dumplings, you’ll find them stuffed with sauerkraut or potato at the Festival, depending on which dish you choose.

Today, we’ll take a closer look at Potato Pierogies served with Kielbasa.

If you’ve ever wanted to make your very own pierogies from scratch, here’s your chance!

Kielbasa and Potato Pierogies with Caramelized Onions and Sour Cream

Poland Marketplace Booth

Ingredients:

Serves 4 (16 Pierogies)

Kielbasa:
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 garlic clove, peeled and finely chopped
1 cup fresh diced tomatoes
coarse salt, freshly ground black pepper, to taste
1 pound boiled Polish smoked Kielbasa sausage

Pierogies:
1 pound russet potatoes, peeled and cut into quarters
1/3 cup milk
2 tablespoons butter
coarse salt, freshly ground black pepper, to taste
1 cup grated cheddar cheese
2 cups all-purpose flour
1 large egg, slightly beaten
1/4 teaspoon salt
1/2 cup milk

For Serving:
2 tablespoons butter
1/2 cup sour cream
1/4 cup chopped chives

Instructions:

For Kielbasa:

1. Heat oil in large skillet over medium-high heat. Add onion and reduce heat to medium-low, cooking until onion i soft and translucent. Stir in garlic and tomatoes; season with salt and pepper. Add sausage, cover and cook for 15-20 minutes or until sausage is heated through. Set aside and keep warm.

For Pierogies:
1. Cook potatoes in a large pot of boiling salted water 15 minutes or until fork tender. Drain and add milk, butter, salt, and pepper; mash until smooth. Stir in cheddar cheese. Set aside to cool.

2. For dough, put flour in a large shallow bowl and make a well in the center. Add egg, salt, and milk to well. With your fingers, slowly draw flour into the liquid to form a soft, smooth dough. Knead well. Cover the dough and let stand at room temperature for about 30 minutes.

3. On lightly floured surface, roll out dough as thinly as possible (about 1/8-inch thick) and cut into 3-inch circles. Spoon a generous teaspoon of filling in the center of each circle. Wet edges of dough with fingertip dipped in water, then fold over and crimp edges with a fork to seal completely. Transfer to a lightly floured kitchen towel and cover with a damp towel.

4. Bring a 6- to 8-quart pot of salted water to a boil. Add pierogies, gently stirring to keep them from sticking together, and cook about 5 minutes — they will float to the surface when cooked. Drain on paper towels.

To Serve:
1. In a large sauté pan, melt butter and cook pierogies for 3 to 4 minutes on each side or until crisp and brown.

2. Serve with kielbasa and top with a dollop of sour cream sprinkled with chopped chives.

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Are the Kielbasa and Potato Pierogies at the Poland Marketplace Booth one of your favorite dishes? Tell us if you’ll be trying this hearty recipe at home in comments below!

Recipe Credit: A Taste of Epcot: Festival Food From Around the Globe Cookbook