ESA project astronaut Sławosz Uznański-Wiśniewski about to take a bite of the first-ever batch of pierogi prepared in space during the Ignis mission. The traditional Polish dumpling floats in the International Space Station’s window to the world, the European-built Cupola.
In a first for space cuisine, Sławosz brought a taste of home to orbit. Pierogi have been part of Polish cuisine since the 13th century and remain a staple of Polish home cooking.
The space pierogi were filled with mushrooms and sour cabbage, seasoned with bay leaf, marjoram and pepper. The dumplings underwent freeze-drying on Earth – a lengthy process that completely removes any water from the food while maintaining its properties and structure for years. Sławosz could enjoy the pierogi by adding hot water from the dispensers in the Space Station’s dining area.
All food delivered to the International Space Station must be crumb-free, lightweight, and keep for at least 24 months. Most of the space menu consists of canned or freeze-dried meals in plastic packages. Fresh fruits and vegetables are a luxury, only available when spacecraft arrive with new supplies.
Pierogi were considered bonus food, which is catered to specific crew members and makes up around 10 percent of their menu. Astronauts say bonus food adds variety to their meals, boosts mental wellbeing and helps them bond with crewmates in orbit.
Check out the whole Ignis menu, created in collaboration with a celebrity chef and a family-owned company in Poland, and learn more about the dos and don’ts for space food in the article Pierogi in space.