Karczmiskie pierogi z bobru (bobu) (Karczmiska broad-bean pierogi) The Ministry of Agriculture added it to Poland’s Traditional Products List on 6 February 2014.

Cook the broad beans.Boil shelled fresh young beans until completely tender, starting to check at 8–10 minutes; follow package directions for frozen beans. Drain well. If using mature beans with tough skins, peel them after they cool enough to handle. Weigh 800 g cooked beans.

Cook the potatoes.Boil peeled potatoes separately until a knife passes through easily, about 15–20 minutes depending on size. Drain, cool until safe to handle and weigh 240 g.

Render the pork.Cook 120 g diced pork belly or bacon over medium-low heat until crisp and rendered, following package directions. Lift out the cracklings and reserve the fat. Mince the cooked beans and potatoes through a fine plate, or mash until cohesive.

Season the filling.Soften the onion in about 15 g reserved pork fat. Mix it into the bean-potato mash with 6 g salt and 2 g pepper. Add a little more rendered fat only if needed to bind. Spread the filling in a shallow dish and cool promptly.

Make the dough.Mix 400 g flour with 4 g salt. Add the egg yolk, 12 ml rapeseed oil and 200 ml warm water. Knead to a fairly soft dough, using a little reserved flour only if needed to handle it. Cover and rest warm for 5 minutes.

Fill and shape.Roll the dough 2–3 mm thick and cut 32 circles about 8 cm across. Add about 35 g cooled filling to each, fold into a half-moon, press out trapped air and seal firmly. Keep formed pierogi covered while finishing the batch.

Boil and serve.Bring 4 L water and 24 g salt to a boil in an 8 L pot. Cook pierogi in uncrowded batches. Once they float, boil about 3–4 minutes more, until the dough is tender and the filling is steaming hot. Lift out with a slotted spoon and serve with the reserved cracklings and rendered fat.