We Checked Out the Pierogi Recipe from Dying Light 2

One of the types of collectibles in Dying Light 2 are recipes for Polish dishes. Among them, you will find Polish pierogi. We decided to check whether the recipe provided by the Techland developers can actually turn into an edible dinner.

Most Polish grandmothers would probably be shocked when they see a recipe for a pierogi dough containing cold water. Egg whites are acceptable, but cooking potatoes for filling and pierogi in unsalted water?! That would be one awkward dinner.

However, we're not Polish grandmothers, so we give pierogi a solid 7/10. Because of the egg whites, the dough has turned out a little too hard, and since there was no salt, well, the dish needs to be salted after putting it on a plate. All in all, we had a good, cheap and nutritious dinner. What more do you want? Well, maybe a little bit less of a back pain after making all those pierogi.

If you want to use the recipe, we warn that you will get the filling only for half of the prepared dough. So make sure you have 2x more ingredients, or an idea for a different filling.

Our tips for Dying Light 2 Recipe: Polish Pierogi

1. salt the water for boiling potatoes;
2. salt the water for the pierogi;
3. taste the finished filling and add salt if needed;
4. hide the food processor, who would want to wash it afterwards? To make the dough, you just need a large bowl and two hands;
5. you can ignore the egg whites if you prefer a softer dough - use just the yolks, and if the dough is too dry, add water. If you did that, be careful when frying - you don't want to ruin the pierogi!
6. use warm water for the dough;
7. buy 2x more ingredients for filling;
8. you don't have to fry the dumplings, we didn't;
9. parsley is a bit of an overkill, fried onion is enough;
10. do not forget about the pepper when serve - you can never have too much pepper.

You haven't found the recipe collectible yet? Don't worry, you'll find the recipe below. Enjoy!

RECIPE: POLISH DUMPLINGS

Shell:

1. 5 cups of all-purpose flour
2. 1 teaspoon of salt
3. 1 cup of water
4. 3 large eggs
5. 1/2 cup of butter, softened

Filling:

1. 4 medium potatoes, peeled and cubed
2. 2 medium onions, chopped
3. 2 tablespoons of butter
4. 5 ounces of cream cheese, softened
5. 1/2 teaspoon of salt
6. 1/2 teaspoon of pepper

Additional ingredients:

1. 1/4 cup of chopped onion
2. 1 tablespoon of butter
3. Minced fresh parsley

Preparation:

In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes.

Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside. Drain potatoes. Over very low heat, stir potatoes until any remaining water has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside.

Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 tablespoons of filling in the center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.

Bring a Dutch oven filled with water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until the pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until heated through; sprinkle with parsley. Repeat with remaining pierogi.

1. Dying Light 2 – game guide
2. Dying Light 2 - review