Polish National Dishes

Pierogi z Soczewicą (Polish Lentil Pierogi)

Introduction: These small half-moon pierogi pair a tender wheat wrapper with a savoury filling of cooked lentils, soft fried onion and black pepper. Their traditional association is with Bieliniec in the Ulanów area of Podkarpackie, where households grew lentils for their own use.

Polish National Dishes
Share
A wide platter of tiny lentil pierogi, one opened to show the filling.
Yield 6 servings, 48 pierogi
Portion 8 small pierogi, about 260 g
Diet contains wheat/gluten and egg; traditional filling contains pork
Prep 55 minutes
Ingredients ↓
At a glance

Pierogi z Soczewicą (Polish Lentil Pierogi)

Introduction: These small half-moon pierogi pair a tender wheat wrapper with a savoury filling of cooked lentils, soft fried onion and black pepper. Their traditional association is with Bieliniec in the Ulanów area of Podkarpackie, where households grew lentils for their own use.

The defining details are the compact lentil centre, pale boiled dough and scalloped edge. Each is only about 3–5 cm across, with the savoury aroma of lentils, fried onion and pepper.

This measured home version makes 48 small pierogi for six people. It uses pork fat for the onion, for the familiar savoury flavour; a neutral-oil option is included for cooks who want a meat-free variation.

Keep the filling dry and cool before shaping, and roll the dough thin enough to fold without forcing the seam. Simmer the lentils until fully tender, since cooking time varies with their age, then drain them very well so the filling stays together.

Tips

Tips

  • Soak the lentils briefly, then cook them in fresh water until they crush easily between a spoon and the side of the pot.
  • Drain the cooked lentils thoroughly; excess moisture makes the filling leak or soften the dough.
  • Fry the onion gently until soft and lightly golden, not dark or bitter.
  • Let the filling cool before shaping, and keep it covered while you work.
  • Knead the dough until smooth, then rest it covered so it rolls without springing back.
  • Press trapped air out around each filling mound before sealing the half-moon.
  • Simmer in batches and avoid a hard boil that can break the scalloped edges.
  • Test one from the first batch: the wrapper should be tender and the centre hot.
Ingredients

Ingredients

Lentil filling

  • 300 g dry green or brown lentils
  • About 1.5 L cold water for soaking and simmering, divided
  • 120 g onion, finely diced
  • 45 g unsalted pork back fat or lard
  • 3 g fine salt
  • 1 g ground black pepper

Wheat dough

  • 450 g plain wheat flour, plus a light dusting for rolling
  • 1 l arge egg, about 50 g without shell
  • 210 ml warm water, added gradually
  • 6 g fine salt

Cooking water

  • 5 L water
  • 15 g salt
Method

Method

Directions

  1. Soak and cook the lentils.Cover the lentils with cold water and soak for 15 minutes. Drain, cover with fresh water in a saucepan and bring to a boil. Lower to a steady simmer and cook for 20–30 minutes, until every lentil is completely tender. Add water if needed; drain very well.

  2. Fry the onion.While the lentils cook, melt the pork fat in a skillet over medium-low heat. Add the onion and cook for 8–10 minutes, stirring, until soft and lightly golden. Do not let it scorch.

  3. Make and cool the filling.Grind or mash the drained lentils to a cohesive, slightly textured paste. Stir in the onion and its fat, 3 g salt and pepper. Cool completely. The filling should hold its shape and should not be wet.

  4. Mix and rest the dough.Combine the flour and 6 g salt in a bowl. Add the egg and about 190 ml warm water. Mix, adding the remaining water a little at a time, then knead for 7–8 minutes until smooth, soft and pliable without sticking. Cover and rest for 20 minutes.

  5. Roll and fill.Divide the dough into manageable pieces and keep unused dough covered. Roll one piece 1.5–2 mm thick and cut 7 cm rounds. Put about 18 g cooled filling in the centre of each. Fold into a half-moon, press out air, pinch the edge firmly shut and make a small scalloped crimp. Set on a lightly floured tray; keep covered.

  6. Boil in batches.Bring 5 L water and 15 g salt to a boil in a large pot. Lower to a gentle simmer. Add pierogi in batches without crowding and stir carefully once. When they float, cook for about 3–4 minutes more, until the wrapper is tender and the filling is steaming hot. Check one from the first batch before continuing.

  7. Serve and store safely.Lift out with a slotted spoon and serve hot, with a little fried onion and rendered fat if desired. Refrigerate leftovers in shallow containers within 2 hours at 4 °C or colder; use within 3–4 days and reheat to 74 °C throughout.

Nutrition and allergens

Nutrition and allergens

  • Serving size8 pierogi, about 260 g
  • Energyabout 540 kcal
  • Carbohydrateabout 91 g
  • Proteinabout 21 g
  • Fatabout 10 g
  • Fibreabout 5 g
  • Sodiumabout 600 mg

Contains wheat/gluten and egg. The traditional filling contains pork. Nutrition is approximate per one-sixth of the recipe and varies with flour, lentil and fat composition. Keep cooked filling refrigerated if it is not used promptly, and do not leave perishable food at room temperature for more than 2 hours.

Nutrition and allergens

Nutrition and allergens

Serving and storage: Serve eight small pierogi per person while hot. A spoonful of the onion and a little rendered fat is enough; the lentil filling is savoury on its own. For a meat-free variation, replace the pork fat with neutral oil, understanding that this changes the traditional flavour.

Serving and storage: To make ahead, prepare and cool the filling a day in advance, cover it and refrigerate. Let it lose its chill only while shaping. Uncooked pierogi can be frozen in a single layer until firm, then packed airtight; boil from frozen, adding a few minutes and checking that the centres are hot. Refrigerate cooked leftovers within 2 hours at 4 °C or colder, use within 3–4 days and reheat to 74 °C throughout.

Contains wheat/gluten and egg. The traditional filling contains pork. Nutrition is approximate per one-sixth of the recipe and varies with flour, lentil and fat composition. Keep cooked filling refrigerated if it is not used promptly, and do not leave perishable food at room temperature for more than 2 hours.

Polish National Dishes

Polish National Dishes

Open →
A bowl of small Podhale wheat dumplings beside warm milk.
Polish National Dishes

Kluski hałuski (Podhale Wheat Dumplings)

Introduction: Kluski hałuski are small, irregular dumplings from Podhale, in Poland’s Małopolskie region. The dough is made from wheat flour, eggs and salt, then shaped into short ropes and torn or cut into bite-size pieces before boiling.

Open →
A serving of „Bieszczadzkie Pierogi with Potato and Cheese“ in a close food photograph.
Polish National Dishes

Bieszczadzkie Pierogi with Potato and Cheese

Introduction: Bieszczadzkie pierogi are half-moon dumplings from the Bieszczady area of Podkarpackie, traditionally made with several distinct fillings. This version follows the documented potato-and-white-cheese filling, seasoned with browned onion and marjoram.

Open →
A serving of „Barszcz biały wielkanocny (Podkarpackie Easter White Borscht)“ in a close food photograph.
Polish National Dishes

Barszcz biały wielkanocny (Podkarpackie Easter White Borscht)

Introduction: Barszcz biały wielkanocny is an Easter soup from Sieniawa and nearby communities in Poland’s Podkarpackie region. Its base is a clear broth simmered with vegetables and smoked pork, soured with fermented rye zakwas, then ladled over the foods set out for the Easter breakfast.

Open →