Why Polish People Love Sweet Dumplings and Noodles

A little history behind strawberries, blueberries, and comfort food ~

When I tell Taiwanese friends that Polish people eat dumplings with strawberries or noodles with blueberries, they often look surprised. In many parts of the world, dumplings and noodles are considered savory foods. In Poland, however, sweet versions are beloved comfort food, especially during summer.

Polish cuisine developed in a country with long winters and a strong agricultural tradition. Families relied heavily on seasonal produce, grains, and dairy products. When summer arrived, berries became abundant and precious.

Instead of treating fruit only as dessert, people incorporated it into everyday meals. Flour, potatoes, cheese, and berries were inexpensive ingredients that could feed a family. Sweet dumplings and fruit noodles became practical, filling dishes rather than luxury sweets.

Sweet Dumplings: Pierogi and Knedle

One of the best-known examples is pierogi filled with sweet cheese, strawberries, blueberries, or other seasonal fruits. Another traditional dish is knedle, soft potato dumplings wrapped around whole plums or strawberries.

These dishes are usually served with melted butter, sugar, breadcrumbs, sour cream. For many Poles, they are strongly associated with childhood, grandparents, and summer vacations.

I've shared recipes for both strawberry pierogi and knedle, welcome to check them out ~

Noodles with Fruit or Sweet Cheese

Another classic Polish comfort food is noodles mixed with fruit, especially blueberries or strawberries. Fresh berries are cooked slightly or simply mixed with sugar and cream, then tossed with pasta.

To outsiders this combination can seem unusual, but it reflects an older European tradition where pasta and dumplings were often paired with sweet ingredients. In Poland, fruit-based noodle dishes were especially common when berries were freshly harvested.

Another traditional sweet pasta dish in Poland is pasta served with twaróg, a fresh white cheese that is a staple of Polish cuisine.

Many Polish children grow up eating noodles mixed with crumbled twaróg, sugar, and sometimes cream. Some families also add vanilla sugar, cinnamon or raisins.

To many foreigners, the idea of combining pasta with sweet cheese may sound unusual. However, twaróg has a mild flavor and works well in both sweet and savory dishes.

The popularity of this dish is closely connected to Poland's agricultural history. Dairy farming has long been important throughout the country, making fresh cheese an affordable source of protein. 

Why Strawberries and Blueberries?

These fruits are popular because they grow well in Poland's climate and have long been available in home gardens and forests.

Strawberries became especially important after widespread cultivation expanded in the 19th and 20th centuries. Blueberries and wild forest berries were traditionally gathered by families during summer.

Using local seasonal fruit was both economical and delicious.

More Than Dessert

What surprises many foreigners is that Poles often eat these dishes as a main meal, not just dessert. A plate of sweet pierogi or blueberry noodles can be lunch or dinner.

This reflects an older view of food: if a dish is filling and nutritious, it can be a meal regardless of whether it tastes sweet or savory.

For me, as well as for many other Poles, sweet dumplings and noodles are deeply nostalgic. The smell of strawberries cooking in summer or blueberries mixed with cream can instantly bring back memories of family gatherings, countryside visits, and school holidays.

Taiwan Also Have Sweet Dumplings!

Even though I now live in Taiwan, I still make these dishes from time to time. My son loves them and happily eats sweet pierogi, fruit-filled dumplings, or pasta with berries. My husband, however, is not nearly as enthusiastic. He prefers the traditional savory versions and still finds some Polish sweet dishes a little unusual.

What I find interesting is that sweet fillings in dumplings may not seem as strange in Taiwan as people initially think. In recent years, even famous Taiwanese restaurant chains such as Din Tai Fung have introduced chocolate-filled dumplings as a dessert item. While this is a modern trend rather than a traditional dish, it shows that the idea of sweet dumplings is becoming more familiar.

Taiwan also has its own long tradition of sweet dumplings. Tangyuan, made from glutinous rice flour, are often filled with black sesame or peanut paste and served during festivals and family celebrations. Today, many modern versions can be found with fillings such as matcha, milk tea, strawberry, and other creative flavors.

Perhaps sweet Polish dumplings are not as unusual as they first appear. After all, both Poland and Taiwan have found their own ways to wrap something sweet inside dough and turn it into a beloved comfort food.

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Polish School Lunches vs Taiwanese School Lunches

When you live between two cultures, even something as simple as school lunch becomes surprisingly interesting.

As a Polish mom raising a child in Taiwan, I often find myself comparing how children eat during the school day in both countries. My son has experienced life in a Taiwanese elementary school, while I grew up with a completely different system in Poland.

At first glance, it may seem like just “food at school,” but in reality, it reflects two very different approaches to education, family life, and daily routine.

Lunch in Poland: Mostly Home or Packed Food

In Poland, school lunch systems are quite different depending on the school, but in general, children either:

- Bring lunch from home (sandwich)

- Buy simple food at school canteens or kiosks 

- Or go without a proper meal during the school day (especially in older times or smaller schools)

For many families, breakfast and dinner are the main proper meals at home, and lunch is something quite light.

Typical Polish school lunches often look like:

- Sandwiches with ham, cheese, or vegetables

- Fruit like apples or bananas

- Yogurt or snacks

In some schools, there are canteens offering hot meals, but they are not always standard everywhere, and the quality or availability can vary.

For many children, eating lunch at school is not a structured, shared experience every day. It is often individual and flexible.

Lunch in Taiwan: A Daily Organized Hot Meal

One thing that surprised me when my son started school in Taiwan was that there is no traditional school cafeteria or canteen like many people might imagine.

Instead, lunch is delivered directly to the classrooms. Students eat together with their classmates and teacher, turning lunch into part of the school day rather than a separate activity.

Every morning, children bring their own bowl, spoon, chopsticks from home. This means parents have one more thing to remember before school!

The food is delivered to the classroom, and students help distribute it. Depending on the school and grade level, children may take turns serving rice, soup, and other dishes to their classmates.

After lunch, the work isn't finished.

Students clean up after themselves, wash their bowls and utensils, and help tidy the classroom. Even young children are expected to participate.

As a Polish parent, I found this quite different from what I was used to. In Poland, children generally don't carry their own dishes to and from school every day, nor are they usually responsible for serving lunch to classmates or cleaning up afterward.

Taiwanese schools treat lunchtime as part of a child's education. It's not only about eating a healthy meal, but also about learning responsibility, cooperation, and good habits.

Children usually receive:

- A hot main dish (meat, fish, or vegetarian option)

- Rice or noodles

- Vegetables (often two or more types)

- Soup almost every day

- Fruit or small dessert occasionally

Everything is portioned and planned by the school or local education system.

At first, I wondered if children would even like eating the same type of meals every day in Taiwan, but my son adapted quickly. 

My Personal Thoughts

Both systems have advantages and disadvantages. As a parent, I can see benefits in both systems. 

Poland offers flexibility and home-style comfort, but it also puts more responsibility on parents.

Taiwan offers structure, balance, and convenience, but with less individual choice.

If I had to combine both systems, I would take Taiwan’s structured hot meals and add a bit more variety and personal choice from the Polish side.

But one thing is clear: school lunch is never just about food. 

In Poland, lunch cost depends on the family and school arrangement. Parents usually take full responsibility for what the child eats.

In Taiwan, school lunch is often organized through the school system and can be very affordable due to scale and government support. It cannot be skipped, even if the school day finishes early!

This removes daily pressure from parents, especially working ones, which is a huge advantage.

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Fruit Soup: When Dessert Becomes Dinner

One of the dishes that often surprises foreigners is Polish fruit soup.

To foreigners, the idea of a fruit soup served as part of a festive dinner may sound unusual. Yet it perfectly reflects the resourcefulness of traditional Polish cuisine, which made use of preserved fruits throughout the long winter months.

Summer Fruit Soup

Known as zupa owocowa, it is made by cooking seasonal fruits such as strawberries, cherries, sour cherries, raspberries, blueberries, or mixed berries with water and a little sugar. Depending on the recipe, it may be thickened slightly with starch and served warm or cold.

What makes fruit soup particularly unusual to many visitors is that it is often served with noodles. In Poland, a bowl of strawberry or cherry soup with pasta can be a light summer lunch rather than a dessert. 

The origins of fruit soup go back to a time when families made use of whatever fruits were abundant during the growing season. Fresh berries and orchard fruits were inexpensive and readily available, especially in rural areas. Turning them into soups was a practical way to create a refreshing meal during hot summer months.

While fruit soups have become less common than they were in previous generations, many Poles still remember eating them during childhood. For some, a bowl of strawberry soup with noodles brings back memories of summer holidays, visits to grandparents, and meals at school cafeterias.

Christmas Fruit Soup: A Forgotten Holiday Tradition

When most people think of Polish fruit soup, they imagine a light summer meal made with fresh strawberries, cherries, or blueberries. However, Poland also has a Christmas version that is quite different.

Traditionally served on Christmas Eve, this fruit soup is made from dried fruits such as prunes, apples, pears, apricots, and sometimes raisins. The fruits are simmered until soft, creating a naturally sweet and fragrant broth. Depending on the region and family tradition, spices such as cinnamon, cloves, or a little lemon zest may be added.

Christmas fruit soup reflects the old Polish custom of preparing meatless dishes for the Christmas Eve supper. Dried fruits were an important part of winter cooking because they could be stored for months after the harvest season ended.

Some families served the soup on its own, while others added noodles, small pasta, or even dumplings. The flavor is quite different from modern desserts - sweet, slightly tart, and rich with the aroma of dried fruit and spices.

Today, Christmas fruit soup is less common than dishes such as beetroot soup, mushroom soup, or pierogi, but it remains a cherished tradition in some households. For many older Poles, its distinctive aroma immediately brings back memories of Christmas Eve spent with family around the holiday table.

Taiwanese Sweet Soups: A Familiar Parallel

What I find interesting is that Taiwan also has a strong tradition of sweet soups (tang shui / 甜湯), which makes the idea of Polish fruit soup a little easier to understand from a local perspective.

Unlike Polish fruit soup, Taiwanese sweet soups are usually made with ingredients like red beans, mung beans, peanuts, taro, rice balls, and various jellies. One of the most famous examples is red bean soup, often served warm and slightly sweet, sometimes with chewy rice balls or tapioca.

Another very popular category is tangyuan, glutinous rice balls often filled with black sesame, peanut, or newer modern flavors like matcha, milk tea, or fruit-based fillings. They are usually served in a lightly sweet syrup, sometimes with ginger, especially during festivals or winter.

There are also more refreshing versions, such as mung bean soup, which is often served cold in summer, or herbal-style sweet soups that include ingredients like lotus seeds or dried longan.

What connects all of these dishes is the idea that “soup” in Taiwanese cuisine is not always savory. Sweet soups are treated as comfort food, snacks, desserts, and even festival foods depending on the occasion.

When I compare this to Polish fruit soup, I start to see a similar mindset. Both cultures use simple, seasonal ingredients and turn them into warm, comforting bowls that can feel like either a dessert or a light meal. 

My Personal Take on Fruit Soup

Even though I genuinely love sweet dishes, I have to admit that fruit soup is one of the few Polish foods I never fully warmed up to.

As a child, we didn’t really cook it at home. It was something my grandma would sometimes prepare for Christmas, but even then it wasn’t a particularly popular dish in our family. It always felt more like a traditional “old-fashioned” recipe rather than something everyone was excited to eat.

At one point, out of curiosity, I decided to try making it myself. I followed a simple recipe, hoping that maybe I would finally understand why some people like it so much. Unfortunately, the result didn’t win me over - and in the end, the whole pot went uneaten. My family wasn’t a fan either, so it ended up being one of those cooking experiments that quietly disappears from memory.

Maybe I did something wrong, or maybe it just isn’t a dish that suits my taste. I’m not sure.

Since then, I haven’t tried making it again. But I’ve learned that food traditions don’t have to be something you personally love to appreciate. They can still carry meaning, memories, and history.

Who knows - maybe one day curiosity will come back, or I’ll try introducing it to my son or husband and see if they have a completely different reaction.

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Why Taiwanese Food Feels “Sweeter” Than Polish Food

When I first moved to Taiwan, one of the things that surprised me most was not the ingredients - but the taste.

Many dishes that I would expect to be purely savory often had a subtle sweetness. Even sauces, soups, bread, sausages, and snacks carried a hint of sugar (or sometimes more than just a hint). This was especially noticeable in the south of Taiwan, particularly in Tainan, where we lived for four years. It felt strange at first, but over time I grew to love the local food so much that, later on, non-sweetened dishes sometimes felt a bit bland or simply different.

Sweetness in Everyday Cooking

In Taiwanese cuisine, sweetness is not reserved only for desserts. It often appears in sauces (soy sauce-based dishes with sugar or sweet glaze), marinades for meat, braised dishes like pork belly (lu rou fan), street snacks and buns, and even some breakfast items.

This doesn’t mean the food tastes like candy (well, sometimes it does), but usually it’s a gentle sweetness that balances saltiness and umami.

Traditional Taiwanese cooking often aims for harmony between salty, sweet, savory (umami), and sometimes sour or bitter notes. Sugar is used as a balancing tool, not just as a dessert ingredient. It rounds out strong flavors like soy sauce, garlic, and fermented pastes.

Climate and Food History

Food culture is always connected to history and environment.

Taiwan’s warm and humid climate meant that food preservation was important. Sugarcane production was also historically significant in Taiwan, especially in the south. Over time, sweetness naturally became part of seasoning rather than something separate.

Sweetness as a Cultural Difference

What I find funny is that Taiwanese people often think Western food is “too sweet,” while I often find Taiwanese food quite sweet. Even more noticeable is ordering drinks in tea shops. 

I usually drink unsweetened tea at home, so I thought ordering “no sugar” drinks in Taiwan would be easy for me. But many shop-bought teas taste much stronger and more astringent than what I am used to. Because of that, I often find I cannot drink them comfortably without at least a little sweetness to soften the flavor.

At the same time, what Taiwanese tea shops consider “low sugar” can still taste quite sweet to me, which shows how differently sweetness is perceived.

Polish Food: Less Sweet, More Clearly Savory

In contrast, traditional Polish cuisine tends to separate sweet and savory more clearly. Savory dishes usually rely on salt, herbs like dill, marjoram, and parsley, and sour elements such as pickles, fermented cabbage, and sour soups.

Sweetness is typically reserved for desserts, pastries, or fruit-based dishes.

That’s why dishes like sweet pierogi or fruit noodles feel so distinctive in Poland - they sit in a category that doesn’t exist in many other cuisines.

My Personal Adjustment

When I first tried Taiwanese food, I sometimes thought, “Why is this sweet?” Now I don’t really notice it anymore. In fact, I’ve come to appreciate how the sweetness softens stronger flavors.

At the same time, when I return to Poland, I sometimes realize how “clean” and purely savory Polish food tastes in comparison. It’s interesting how your perception of taste changes depending on where you live.

And yes - Taiwanese food can also be quite sneaky. You don’t feel like you’ve eaten dessert, but sometimes you still wonder why your clothes feel tighter afterward!

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Polish Ingredients I Still Miss in Taiwan

When people ask me what I miss most about Poland, they often expect answers like family, castles, snowy winters, or Christmas markets. Of course I miss all of those things.

But after living in Taiwan for many years, I've discovered that sometimes the things you miss most are much smaller. Sometimes it's a particular smell coming from your grandmother's kitchen. Sometimes it's a flavor you grew up with and took for granted until you moved halfway around the world.

Taiwan has amazing food. In fact, one of the things I love most about living here is the incredible variety of fresh produce, night market snacks, and local specialties.

Still, there are a few ingredients from Poland that I regularly wish I could find more easily.

1. Poppy Seeds

This is probably the ingredient I miss the most. In Poland, poppy seeds are everywhere. We use them in cakes, pastries, rolls, and especially during Christmas.

One of the most traditional Polish Christmas cakes contains huge amounts of ground poppy seeds. For many Poles, Christmas simply doesn't taste like Christmas without them.

Unfortunately, poppy seeds are impossible to obtain in Taiwan - considered a drug!

Whenever I see photos of makowiec (Polish poppy seed roll) from friends back home, I immediately become nostalgic.

Some foods are so closely connected to childhood memories that they are impossible to replace.

2. Marjoram

Marjoram may seem like a simple herb, but it plays an important role in Polish cooking. It's used in soups, stews, meat dishes, and many traditional recipes. For me, the smell of marjoram instantly reminds me of Polish kitchens.

When I first moved to Taiwan, I assumed finding marjoram would be easy. I was wrong...

Of course, Taiwan offers an incredible selection of herbs and spices used in Chinese cuisine, but the herbs common in Central and Eastern Europe can sometimes be surprisingly difficult to find.

3. Split Peas

Polish pea soup, or grochówka, is one of those comforting foods that many people grow up eating. The key ingredient is dried split peas. Whenever the weather turns cooler, I start thinking about making a big pot of traditional Polish pea soup.

Unfortunately, split peas are not something I regularly see where I live in Taiwan. Every now and then I search for them again, hoping that perhaps some store has started carrying them.

So far, no luck.

4. Sorrel

Sorrel is probably one of the most difficult ingredients to explain to people who didn't grow up in Eastern Europe. As a child, I loved sorrel soup. Its slightly sour taste is unlike almost anything else.

In Poland, sorrel can be found fresh during the season and preserved in jars throughout the year.

In Taiwan, however, I have never come across it. Whenever I mention sorrel soup to Taiwanese friends, they usually have no idea what I'm talking about.

5. Proper Polish Pickles

Now, before anyone gets upset, I know Taiwan has pickled vegetables. But they are not the same.

Polish pickles are usually naturally fermented and have a distinctive sour flavor. They're crunchy, refreshing, and served with countless dishes.

Many of the pickled vegetables available in Taiwan tend to be sweeter than what I'm used to.

Every Polish person probably has their own opinion on what makes the perfect pickle, but for me, it's that strong fermented flavor that I miss.

6. Kefir

If you're Polish, chances are you've had kefir countless times. It's one of those products that you don't fully appreciate until you can't find it anymore.

Kefir is refreshing, slightly sour, and incredibly versatile. You can drink it on its own, use it in baking, or enjoy it during hot summer days.

Taiwan has many excellent dairy products compared to when I first arrived, but kefir remains surprisingly difficult to find. Every time I visit Poland, I end up drinking far more kefir than I probably should.

7. Maślanka

If there's one thing that immediately reminds me of Polish summers, it's maślanka. For those who have never tried it, it's a fermented dairy drink that's light, refreshing, and perfect on a hot day.

Many foreigners don't understand why Poles love it so much until they actually try it.

Like kefir, it's one of those products that seems completely ordinary when you're living in Poland and suddenly becomes impossible to replace abroad.

The Yogurt Situation

One thing that surprised me after moving to Taiwan was how many dairy products are sweetened. When I buy yogurt in Poland, finding plain, unsweetened yogurt is easy. In Taiwan, many yogurts contain added sugar or fruit flavoring.

Things have improved over the years, and there are certainly more options available now than when I first arrived. Still, finding exactly the kind of plain dairy products I want can sometimes feel like a treasure hunt.

As someone who enjoys baking and making Polish desserts, this occasionally creates extra challenges.

Seasonal Fruits I Miss

Poland and Taiwan have very different climates, which means very different fruits. Taiwan has incredible tropical fruits that I never had growing up. Mangoes, wax apples, dragon fruit, and lychees are all things I enjoy here.

At the same time, I sometimes miss the fruits I grew up with in Poland. Fresh currants, gooseberries, sour cherries, and certain varieties of plums immediately bring back childhood memories.

Food isn't only about taste. Sometimes it's about memories.

Beetroot: Sometimes Here, Sometimes Not

As a Pole, I simply can't write an article about missing ingredients without mentioning beetroot. Fortunately, beetroot can sometimes be found in Taiwan, especially in larger cities. However, it's nowhere near as common as it is in Poland. Back home, beetroot is a completely normal vegetable that appears in soups, salads, and countless traditional dishes.

In Taiwan, finding it often requires a bit more planning. As someone who loves making barszcz (beetroot soup), I've learned to buy beetroot whenever I happen to see it.

Living Between Two Food Cultures

One of the beautiful things about living abroad is discovering new foods and new traditions. Over the years, Taiwan has introduced me to countless ingredients that I had never seen in Poland. Some have become regular parts of my cooking.

At the same time, moving abroad makes you appreciate the foods you grew up with. The ingredients on this list aren't expensive or luxurious. Most are simple everyday foods that many people in Poland probably don't think twice about.

But when they're no longer available, you realize how important they were.

Living abroad teaches you that sometimes the ingredient you miss most isn't something expensive - it's a simple herb your grandmother used every day.

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Could Polish Zapiekanka Become Popular in Taiwan?

Whenever people ask me about Polish food, they usually think about pierogi first. And honestly, I can't blame them. Pierogi are probably Poland's most famous dish abroad. However, if someone asks me about Polish street food, my answer is always the same: zapiekanka.

For those who have never heard of it, zapiekanka is a long, open-faced baguette topped with mushrooms and cheese, baked until crispy and golden, and finished with a generous drizzle of ketchup. It is simple, inexpensive, filling, and incredibly satisfying.

Growing up in Poland, zapiekanki were everywhere. You could buy them from small food stands, kiosks, shopping centers, and local markets. They were the perfect quick meal when you were hungry but didn't want to spend much money. Even today, whenever I visit Poland, a good zapiekanka is one of the foods I look forward to eating.

After living in Taiwan for many years, I often find myself wondering whether certain Polish foods could become popular here. Some dishes would probably be difficult because of unfamiliar flavors or ingredients, but zapiekanka is one food that I think actually has a good chance of succeeding!

Why Taiwanese People Might Like It

One reason is that Taiwan already has a strong bread culture.

When I first moved here, I was surprised by how much bread Taiwanese people eat. Breakfast shops sell endless varieties of toast sandwiches. Bakeries can be found almost everywhere. Thick slices of toast with different toppings are popular, and international chains like Subway have no trouble attracting customers.

Although the flavors are different, the idea behind zapiekanka is not completely foreign. It is essentially warm bread with toppings, something that Taiwanese consumers already understand and enjoy.

Another reason I think zapiekanka could work in Taiwan is the mushrooms.

Traditional zapiekanka is made with sautéed mushrooms and cheese. While mushrooms are not always a favorite ingredient among children, they are widely used in Taiwanese cooking. From hot pots and stir-fries to soups and vegetarian dishes, mushrooms are a normal part of everyday meals.

Many Western foods struggle because they introduce ingredients that local consumers are not familiar with. Zapiekanka does not really have this problem. Mushrooms, cheese, and bread are already familiar ingredients, which makes the dish feel approachable rather than intimidating.

Of course, if zapiekanka ever became popular in Taiwan, I doubt it would stay completely traditional for very long.

One thing I have learned from living here is that Taiwanese people are incredibly creative when it comes to adapting foreign foods. Many imported dishes eventually develop local versions that are quite different from the originals.

I can easily imagine Taiwanese-style zapiekanki with toppings such as:

- Three-cup chicken

- Black pepper pork

- Corn and cheese

- Seafood with mayonnaise

- Mushroom and truffle sauce

- Kimchi pork

- Taiwanese sausage

- Basil chicken

Some of these combinations would probably make traditional Polish people shake their heads, but they would likely sell quite well. To be honest, I would try them myself, those sound delicious!

The Biggest Challenge

If there is one thing that might be difficult, it is the bread.

A proper Polish zapiekanka uses a long baguette that becomes crispy on the outside while remaining soft inside. The texture is an important part of the experience.

While Taiwan has many excellent bakeries, the bread commonly used here is often softer and sweeter than the bread typically used in Poland. Finding the perfect baguette might require some experimentation. If I had to choose one, I would go with Vietnamese bread, like for making bánh mì. If it could be customized to make it longer and not as wide, it would be perfect. 

Would It Actually Succeed?

Honestly, I feel like it could be a great business idea. 

Zapiekanka combines ingredients that Taiwanese people already enjoy with a format that feels familiar. It is easy to eat, customizable, and relatively inexpensive. In a country where people are always looking for convenient meals and snacks, it seems like a natural fit.

Would it become as popular as bubble tea? Probably not.

Would it replace breakfast toast shops? Definitely not.

But could a small zapiekanka stand attract curious customers and build a loyal following? I think so.

The biggest problem is that renting or buying a place is super expensive, so making a profit this way would be quite challenging...

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Pierogi for Dessert and Banned Seeds: 6 Polish Foods That Terrified My Taiwanese Husband

When my Taiwanese husband and I first started dating, we knew we’d have some cultural adjustments to make. Taiwan and Poland are practically on opposite sides of the planet, after all. But nothing prepared us for the absolute psychological warfare that was introducing him to traditional Polish cuisine.

Taiwanese food is world-renowned: delicate steamed dumplings, savory beef noodle soups, and perfectly balanced street food. So when he sat down at my table, he expected familiar culinary rules to apply.

Spoiler alert: Poland doesn't play by the rules. Here are the foods that left my Taiwanese partner completely, utterly bewildered when we first met.

1. When Fruit Becomes the Main Course (The Sweet vs. Savory Crisis)

In Taiwan, fruit is a sacred post-meal palate cleanser, or a refreshing treat on a hot day. It is strictly never cooked into starch or served as dinner. 

The first time I made pierogi z owocami (dumplings stuffed with sweet strawberries and blueberries) and topped them with sour cream and sugar, he looked like he wanted to call the police. To him, dumplings are supposed to be filled with savory pork, chives, and cabbage. Watching me boil dough filled with hot, bursting fruit and calling it "dinner" felt like a glitch in the matrix.

And it didn't stop at pierogi. When I introduced him to zupa owocowa (a sweet, chilled fruit soup served over noodles) and strawberry-blueberry pasta, he genuinely thought I was playing a prank on him."Why are we eating hot, wet smoothies with spaghetti for lunch?" he asked, completely defeated.

2. Kanapki Are Life (And No, They Don’t Have a Top Bread)

If you ask a Taiwanese person what they want for lunch, they will likely think of a hot box of rice (biandang) or a steaming bowl of noodles. Bread is usually a sweet pastry from a bakery, eaten as a snack.

In Poland, we have kanapki - open-faced sandwiches. And when I say kanapki are everything, I mean they are breakfast, lunch, supper, and a lifestyle.

He couldn't understand two things about this. First, why was the sandwich "naked" on top? He kept looking around for the second slice of bread. Second, he couldn't grasp how a cold slice of rye bread slathered in butter, a slice of ham, some radishes, and a sprinkle of chives counted as a fully satisfying meal. In his mind, a meal requires fire, steam, and a rice cooker. It took him a year to realize that a kanapka is actually the perfect canvas for flavor.

3. The "Illegal" Poppy Seed Cake (Makowiec)

This one almost caused an international customs incident. For Christmas, I was excited to bake a traditional makowiec—a rich, dense, sweet roll completely packed with ground poppy seeds.

When he saw the bag of poppy seeds on the counter, he actually gasped. "Are you allowed to have those?! Those are completely prohibited in Taiwan!"

He wasn't exaggerating. 

Due to strict anti-drug laws, poppy seeds are classified as a controlled substance in Taiwan, meaning you can't just stroll into a supermarket in Taiwan and buy a bag of them to bake a cake. Watching me generously slather a thick paste of "banned seeds" onto dough and serve it to my family felt, to him, like a high-stakes crime drama. (He ate it anyway, and admitted it wasn't bad).

4. We Pickle Everything

Taiwan has its share of pickled foods (like Taiwanese pickled cabbage served with stinky tofu), but the flavor profile is usually a delicate balance of sweet, sour, and garlicky.

Poland, however, runs on pure, unadulterated lactic acid ferment. We pickle everything. Cucumbers (ogórki kiszone), cabbage (kapusta kiszona), wild forest mushrooms, plums, pears, paprika and beets. The first time he opened our fridge and was hit with the pungent, sour aroma of a jar of naturally fermented sour pickles, he looked deeply concerned. In Poland, we drink the pickle juice when we’re hungover, to him, the intense sourness felt like an extreme survival challenge.

5. Our Soups Aren't Watery—They're Liquid Stews

In Taiwan, soup is usually a clear, light, elegant broth meant to hydrate you alongside your main dish. You drink the liquid, and maybe look for a few floating pieces of radish or fishball.

Polish soups are the exact opposite. They are thick, condensed, and packed so full of ingredients that your spoon can practically stand upright in the bowl. Between the heavy use of sour cream (śmietana) to whiten the broth, and the sheer volume of potatoes, grains, and meats thrown into things like Żurek or Krupnik, he kept asking:"Is this a soup, or is it a stew that ran out of time?"

6. Potato Dumpling Inception (Kopytka and Pyzy)

Taiwanese comfort carbs usually revolve around rice or wheat noodles. Enter Poland, where the potato reigns supreme and is transformed into texturally unique dumplings like kopytka or pyzy. While Taiwan has its own beloved chewy textures (called "Q-texture," like in boba or taro balls), finding that dense, heavy chewiness in a main-course potato dumpling takes some getting used to.

Years later, our kitchen is a beautiful, chaotic fusion of both worlds. He now eats rice with a side of Polish stew and raw vegetable salad. I’ve learned how to make a proper dumpling that doesn't involve blueberries.

But every now and then, when I pull out a bag of frozen potato dumplings for dinner, I still catch him looking at them with a tiny hint of lingering suspicion.

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Polish vs Taiwanese Breakfast: Would Taiwanese Breakfast Shops Succeed in Poland?

One of the things I missed most when I first moved from Poland to Taiwan was breakfast. Not because Taiwanese breakfasts are bad - in fact, quite the opposite! They are delicious. The challenge was that breakfast in Taiwan is a completely different experience from breakfast in Poland.

After living in Taiwan for years, I've often wondered: Would Taiwanese breakfast shops succeed in Poland?

Breakfast in Poland: Home First

Growing up in Poland, breakfast was usually something we ate at home.

A typical Polish breakfast might include:

- Bread rolls or sliced bread

- Ham, cheese, or sausage

- Tomatoes, cucumbers, or radishes

- Scrambled eggs or boiled eggs

- Cottage cheese

- Tea or coffee, kompot (a traditional Eastern European sweet, non-alcoholic beverage made by boiling fresh, frozen, or dried fruits in a large volume of water with sugar)

Some people enjoy sweet breakfasts such as oatmeal, cereal, pancakes, or pastries, but a savory breakfast is very common.

Unlike Taiwan, there aren't breakfast shops on every corner. Most people prepare breakfast at home before work or school. Bakeries are popular, but dedicated breakfast restaurants are relatively rare.

Breakfast is often a calm meal eaten with family before starting the day.

Breakfast in Taiwan: A National Institution

Taiwan takes breakfast to another level.

There are thousands of breakfast shops across the island, and many people buy breakfast on their way to work or school. In fact, breakfast shops are so common that they even outnumber convenience stores in Taiwan.

Some of the most popular Taiwanese breakfast foods include:

- Danbing (egg crepe) which often comes with various fillings

- Shaobing (sesame flatbread)

- Youtiao (fried dough) often served with soy milk 

- Fan tuan (sticky rice rolls)

- Dumplings 

- Tomato sauce / mushroom sauce noodles

- Turnip cakes

- Breakfast burgers

- Toast sandwiches

Taiwanese breakfast culture is unique because it combines traditional Chinese-style foods with Western-inspired items on the same menu.

One thing I love is the variety. On Monday, you can eat a traditional danbing. On Tuesday, a hamburger. On Wednesday, a rice roll. Every morning can be different.

What Would Polish People Think?

I think some Taiwanese breakfast items would be instant hits in Poland.

Danbing 

This would probably be the easiest success.

Polish people already enjoy pancakes, crepes, and wraps. A crispy egg crepe filled with cheese, ham, bacon, or vegetables would feel familiar while still being something new.

Even many foreigners who discover Taiwanese breakfast become obsessed with danbing. Online, people regularly share stories about learning to make it at home after visiting Taiwan.

Shaobing Youtiao

This might be more challenging.

The combination of flaky sesame bread and fried dough is delicious, but it is very different from traditional Polish breakfast foods. Some people would love it, while others might find it too unusual for breakfast.

Soy Milk

Unsweetened soy milk would probably appeal to health-conscious customers.

Savory soy milk, however, might be a harder sell. Even many visitors to Taiwan are surprised when they first encounter what looks like a bowl of curdled soup for breakfast! Honestly, I have never tried it before and not really curious enough to do so!

Taiwanese Burgers and Toasts

These would likely be the biggest commercial success.

Polish consumers already enjoy sandwiches and toast-based breakfasts. Taiwanese-style versions with unique sauces and fillings could attract both younger customers and office workers.

The Biggest Challenge: Habits

The food itself is not the biggest obstacle. The real challenge is that Poland simply does not have the same breakfast culture.

In Taiwan, many people buy breakfast every morning on the way to work or school. Breakfast shops are part of daily life.

In Poland, people are much more likely to eat breakfast at home. A Taiwanese breakfast shop would need to convince customers to change a habit they have had for years.

My Verdict

Would Taiwanese breakfast shops succeed in Poland?

Yes - but with some adjustments.

A menu focused on:

- Danbing

- Toast sandwiches

- Breakfast burgers

- Good coffee

- Sweet rice milk and soy milk

These could definitely attract customers, especially in larger cities like Warsaw, Kraków, or Wrocław.

However, I don't think it would look exactly like a breakfast shop in Taiwan. It would probably need to combine Taiwanese specialties with some familiar European breakfast options.

Personally, I would love to see a Taiwanese breakfast shop open in Poland. I can already imagine introducing my Polish family to their first danbing and hearing them ask: "Can we have this again tomorrow?"

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Can You Make Authentic Polish Cheesecake in Taiwan?

One of the desserts I missed most after moving from Poland to Taiwan was Polish cheesecake, or sernik.

In Poland, cheesecake is more than just a dessert. It is a staple at family gatherings, birthdays, Christmas, Easter, and countless Sunday afternoons with coffee. Almost every family has its own recipe, and many people will insist that their grandmother's cheesecake is the best!

When I first moved to Taiwan, I assumed making Polish cheesecake would be easy. After all, cheesecake exists all over the world.

I quickly discovered that I was wrong.

The Secret Ingredient: Twaróg

Traditional Polish cheesecake is usually made with twaróg, a fresh curd cheese that is very common in Poland and many other parts of Eastern Europe.

The texture of twaróg is completely different from cream cheese.

It is firmer, slightly grainy, less creamy, and has a distinctive fresh dairy flavor that gives Polish cheesecake its characteristic texture.

The problem?

Twaróg doesn't really exist in Taiwan.

At least, I have never found anything that truly resembles the twaróg I grew up with.

My Search for the Perfect Substitute

When I first started baking in Taiwan, I spent a lot of time looking for alternatives.

Some people online suggested making homemade twaróg from milk. Others recommended various imported cheeses.

In the end, I found that cream cheese works best.

Over the years, I've experimented with many different cream cheeses. I tried French brands that tasted wonderful but somehow always resulted in cracked cheesecakes. I tested American cream cheese and several Australian brands as well, although some later became difficult to find in Taiwan.

My worst experience was with a cream cheese made in Taiwan. Looking at the ingredients, I felt like I was reading the periodic table rather than the label of a dairy product. There were so many additives and mysterious ingredients that I started wondering how much actual cheese was inside.

That's one of the reasons I prefer Anchor cream cheese. The ingredient list is refreshingly simple, and the product behaves much more like a proper cheese when baking. Sometimes simpler really is better. Most importantly, it is very stable during baking and my cheesecakes rarely crack. For someone who sells homemade cakes, that reliability is incredibly important.

Is It Authentic?

They create a delicious cheesecake, but it is not exactly the same as a traditional Polish sernik.

Whenever I make cheesecake using cream cheese, people love it. The cake is rich, creamy, smooth, and full of flavor.

However, if you asked my Polish grandmother whether it was authentic sernik, she would probably say no. The biggest difference is the texture.

A traditional Polish cheesecake made with twaróg has a slightly denser structure. It feels lighter in some ways, yet more substantial in others. It is difficult to describe unless you have tasted both versions side by side.

Cream cheese creates a smoother, silkier dessert that feels more similar to American-style cheesecake.

Both are delicious. They are simply different.

From Missing Home to Selling Cakes

What started as an attempt to recreate a taste of home eventually became something much bigger.

When I first began baking Polish-style cakes in Taiwan, it was mainly for my family and friends. I wanted to share some of the desserts I grew up eating in Poland.

To my surprise, Taiwanese customers were curious about these unfamiliar cakes.

Many had never tasted Polish cheesecake before.

At first, I worried that people might find it too different from local desserts. Taiwanese desserts are often lighter and less sweet than many Western cakes. But the response was overwhelmingly positive.

Over time, cheesecake became one of my most requested cakes. Some customers order it for birthdays. Others simply want to try something different from the cakes they usually find in Taiwan.

Adapting Polish Recipes to Taiwan

Living abroad teaches you that cooking is often about adaptation. Sometimes you cannot find the exact ingredients you need. Other times, ingredients exist but taste slightly different.

I've learned that trying to recreate Polish recipes exactly as they would be made in Poland can be frustrating. Instead, I focus on preserving the spirit of the recipe while working with what is available locally.

The goal isn't perfection. The goal is creating something delicious that reminds me of home.

One thing that always makes me happy is seeing Taiwanese customers enjoy Polish desserts. Many people tell me they like the rich dairy flavor and creamy texture. Some are surprised that Polish cakes are often less sweet than they expected. Others become curious about Poland and ask questions about traditional Polish food and holiday celebrations.

Food has a wonderful way of connecting cultures.

A simple slice of cheesecake can start a conversation about family traditions, childhood memories, and life on the other side of the world.

Is It Authentic? This is the question I get asked most often.

Can you make authentic Polish cheesecake in Taiwan (or other foods in general)? My honest answer is: not completely.

Without twaróg, the result will never be exactly the same as the cheesecake I grew up eating in Poland. But that doesn't mean it isn't worth making. It may not be a perfect replica, but it captures the feeling of Polish cheesecake well enough to satisfy my cravings and introduce a little piece of Poland to Taiwan.

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