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"Love Polish Pottery Online! Its not as cheap as shopping in Poland...but its cheaper than other websites. I will shop Polish Pottery Online again!
Thanks!" - Julie M., OK

"I have purchased several orders through Polish Pottery Online and have always been well satisfied. They do quality work and have a good assortment of items. Each shipment has been received promptly and is excellent condition.." - Joan K., MA

"Order placed with ease. Shipping and delivery were accurate and timely. And-nothing was broken. (Ordered polish pottery from a different web site it the past, and had to return twice, because items were cracked.)" Robin F., NJ

"I've made several purchases from this merchant. Items are always wrapped and packed with care. None of the pottery I've purchased has ever arrived broken or cracked. The variety of patterns and pieces is one of the best I've seen online. The website is easy to navigate as is the check out process. I'm certain I'll be returning again and again to make purchases of my favorite patterns." Patricia J., CA

Polish Pottery Stoneware - Casual dinnerware handmade in Boleslawiec, Poland.


The classic Polish food have remained unchanged for centuries. Served on their own or as an accompaniment, vegetables in Poland reflect the cold climate. Cabbage, beet root, turnip and the staples are often preserved by salting or pickling. Mushrooms and potatoes are very popular in Polish cooking. Uszka - "little ears", are mushroom dumplings, traditionally served in Poland with clear soups. They are delicious on their own, tossed in a little melted butter.

Polish Pottery Online  invites you to discover our collection of traditional polish recipes. Smacznego!

Starters  Soups  Salads  Fish
Meat & Poultry   Side Dishes  Desserts

Polish Recipes - Side Dishes

Polish Beets (Buraczki po Polsku) 
Polish Dumplings (Pierogi, Pierozki) 

Polish Beets (Buraczki po Polsku) 

1 small onion, finely chopped
1 tablespoon butter
1 tablespoon flour
1/2 cup yogurt
5 medium cooked beets, peeled and shredded
3 tablespoons horseradish, to taste
12 teaspoons sugar
pepper, freshly ground
2 tablespoons parsley, chopped

Saute the onion in the butter for three to five minutes. Stir in the flour. Add the yogurt and heat to just below the boiling point. Add the beets, horseradish and sugar, and heat thoroughly. Season with salt and pepper to taste and sprinkle with the parsley.

Polish Dumplings   (Pierogi, pierozki) 


5 cups flour
1 tablespoon salt
2-3 eggs
1 cup water (enough to bind    ingredients, but not sticky)
Polish Recipies - Polish dumplings dough

Mix dry ingredients. Combine eggs with 2/3 of the water, mix into dry gradually, then add more water until a fully formed well mixed ball comes away from the sides of the bowl. Let rest for 10 minutes - covered. Sprinkle a little amount of flour on board. Divide dough and roll thin. Cut circles with a large biscuit cutter or drinking glass. Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal. Make sure edges are sealed tight before boiling. Drop the pierogi into salted boiling water. Cook for 3 to 5 minutes. Lift out of water with a perforated spoon.

Pierogi can be frozen after boiling. You can fry them immediately in a large skillet with sauteed  onions and butter. Fry perogie on both sides till golden brown.

Cheese and Chives Filing:

1 pound Ricotta red label
3 chive stalks finely chopped
1 teaspoon salt

Mix together in one bowl. Cover and set aside.

Cheese Filing:

1 cup dry curd cottage cheese or farmer's cheese
2 tsp butter, melted
1 egg beaten
2 Tbsp. sugar
1 Tbsp. lemon juice

Run the cheese through a ricer or a coarse sieve. Mix well
with remaining ingredients.

Cabbage Filing:

1 Small Head cabbage
7 Cans of sauerkraut 10 oz. cans
1 Small onion
1 Clove of garlic
10 Tbsp. butter
Salt and Pepper to taste

Shred cabbage, scald with boiling water to cover, bring to boil, and cook 15 minutes. Rinse, drain, cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside.  Separately, in skillet simmer chopped onion and garlic in 3 T. butter until tender. Add cabbage, sauerkraut and remaining butter to onions in skillet, stir to mix ingredients, salt and pepper to taste, and simmer under cover till tender. Uncover and simmer a while longer, stirring constantly until moisture evaporates. Transfer to sieve and press out excess moisture. Chop fine or grind. Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours prior to filling pierogi dough.

 Mushroom Filling:

16 oz. Fresh, wild, or store-bought mushrooms
1 oz. Dried mushrooms, soaked, cooked and chopped
1 Egg
2 Onions, finely chopped
1 Tbsp. chopped parsley
4 Tbsp. butter
Salt and Pepper to taste

Wash, chop and simmer fresh mushrooms together with onions in butter under cover about 15 minutes, stirring occasionally. Uncover, add cooked and chopped dry mushrooms and continue simmering until moisture evaporates and mushrooms begin to sizzle. Run mushrooms and onions through meat grind together with 1 dry Kaiser roll. Add 1 egg to mixture, mix well. Add salt, pepper add a chopped parsley, and firm up with a little bread crumbs if necessary. You can keep mixture in the refrigerator for up to 24 hours.

Potato Filling:

2 lb Potatoes (6 medium)
1/2 lb Butter
2 Onions
1 Egg
2 Tbsp. bread crumbs (optional)
2 Tbsp. chopped chives (optional)
Salt and Pepper to taste

Cook peeled potatoes or potatoes in jackets (skins), and peel under cold running water. Mash well . Meanwhile, lightly brown finely chopped onions in butter. Combine the potatoes with the onions, egg, bread crumbs, and  chopped chives. Note: The egg and bread crumbs may be omitted.

Glazed pottery or stoneware pots and pans were used in cooking daily food in many cultures across the world. Polish Pottery -  Stoneware dinnerware handcrafted and hand Decorated in Boleslawiec, in the South-West region of Poland. Stoneware is the most ideal cookware, as food prepared in these dishes retains its natural flavor. It can go from the oven to the table and then to the refrigerator or freezer. If you love handcrafted pottery and stoneware, we're sure you'll enjoy viewing the selection of casual dinnerware products we're offering. There are several factories in Boleslawiec that manufacture this beautiful pottery. Please click the links to browse our pottery ceramics or our Pottery bestsellers. Our Stoneware Pottery collection has a little bit of everything. Our handmade stoneware pottery, as sturdy as it is beautiful, comes in the variety of forms and patterns. Among many pieces of ceramics we offer are casual stoneware dinnerware sets, soup bowls, dinner plates, cereal bowls, ceramic spoon rests, ice cream bowls, bakers, coffee cups and large coffee mugs, large teapots, serving trays, Christmas pottery, serving and mixing bowls and soup tureens. We carry many stunning Polish pottery patterns including classic Peacock, Americana (stars and stripes) and Unikat. Large ceramic teapots, ice cream bowls and ceramic water pitchers are handcrafted into meaningful gifts that will last generations. This genuine stoneware is immensely practical and festive enough for entertaining as well as everyday use. A winning combination of function and beauty makes Polish ceramics pottery a striking addition to any stoneware dinnerware collection! We hope you will enjoy our beautiful handmade pottery items.

Polish Pottery | Accessories | Bakeware | Bowls & Containers | Dinnerware Sets | Serving Pieces Tea & Coffee | Christmas Dinnerware | Polish Pottery Christmas Pieces | Casual Dinnerware Sets Snowman Dinnerware| Blue Dinnerware is presented by Admiratrade Company 2003-2018.

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