Crispy Grilled Polish Buckwheat Pierogi

Introduction

These crispy grilled Polish buckwheat pierogi take traditional dumplings to the next level. Grilled to perfection on the Arteflame flat cooktop, they develop a beautifully crisp exterior while staying soft and delicious inside. Made with a nutty buckwheat dough and a flavorful savory filling, these pierogi are grilled to golden perfection without the need for boiling or frying. Get ready to make the best homemade pierogi entirely on the grill!

Ingredients

• 1 1/2 cups buckwheat flour
• 1 cup all-purpose flour
• 1/2 cup warm water
• 1/4 cup sour cream
• 1 large egg
• 1/2 teaspoon salt
• 2 tablespoons melted butter (plus more for grilling)
• 1/2 cup mashed potatoes
• 1/2 cup sautéed onions
• 1/2 cup farmer’s cheese
• 1/4 teaspoon black pepper
• Fresh chives for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood over the napkins and light the paper.
4. Let the grill heat up for about 20 minutes.

Step 2: Prepare the Dough

1. In a large mixing bowl, combine buckwheat flour, all-purpose flour, and salt.
2. Add warm water, sour cream, egg, and melted butter.
3. Knead the dough until smooth, then cover and let it rest for 30 minutes.

Step 3: Make the Filling

1. Mix mashed potatoes, sautéed onions, farmer’s cheese, and black pepper in a bowl.
2. Set filling aside while rolling out the dough.

Step 4: Assemble the Pierogi

1. Roll out the dough on a floured surface until about 1/8-inch thick.
2. Cut out circles using a round cutter or glass.
3. Place a spoonful of filling in each dough circle.
4. Fold over and press edges firmly to seal.

Step 5: Grill the Pierogi

1. Brush the Arteflame flat cooktop with melted butter.
2. Place the pierogi on the hotter inner flat cooktop area.
3. Grill for 3-4 minutes per side, until golden and crispy.
4. Move pierogi to a cooler zone to keep warm if needed.

Step 6: Serve and Enjoy

1. Garnish with fresh chives and serve hot.
2. Enjoy your crispy grilled pierogi with sour cream or caramelized onions.

Tips

• Brush the pierogi with butter while grilling to enhance crispness.
• Cooking near the center ensures a crisp, golden finish.
• Do not overfill the pierogi to prevent leakage while grilling.

Variations

1. Cheese Lovers: Replace farmer’s cheese with sharp cheddar for a richer taste.
2. Mushroom & Herb: Add sautéed mushrooms and thyme to the filling for an earthy flavor.
3. Meat Lovers: Mix ground beef or sausage with the potatoes for a hearty filling.
4. Vegan Delight: Use dairy-free cheese and mashed sweet potatoes for a plant-based version.
5. Spicy Kick: Add diced jalapeños and smoked paprika for a spicy take.

Conclusion

Cooking pierogi on the Arteflame grill gives them an irresistible crispy texture you can’t achieve with traditional methods. This unique grilling technique ensures your pierogi are golden on the outside and packed with flavor inside. Enjoy this delicious take on a Polish classic—straight from the grill to your plate!

Best Pairings

• Sour cream with fresh dill
• Caramelized onions
• Grilled kielbasa
• Polish-style sauerkraut
• A cold Polish lager