Pierogi Make Their Debut Aboard the International Space Station

Written by Copernical Team Tuesday, 25 February 2025 09:06

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Paris, France (SPX) Feb 16, 2025

ESA project astronaut Slawosz Uznanski-Wisniewski is bringing a unique culinary touch to the International Space Station (ISS) as part of the upcoming Axiom Mission 4. For the first time, traditional Polish dumplings, known as pierogi, will be part of the menu in orbit. Slawosz collaborated with a well-known chef and a Polish family-owned company to create a menu that captures the essence

Pierogi Make Their Debut Aboard the International Space Station
by Erica Marchand
Paris, France (SPX) Feb 16, 2025

ESA project astronaut Slawosz Uznanski-Wisniewski is bringing a unique culinary touch to the International Space Station (ISS) as part of the upcoming Axiom Mission 4. For the first time, traditional Polish dumplings, known as pierogi, will be part of the menu in orbit.

Slawosz collaborated with a well-known chef and a Polish family-owned company to create a menu that captures the essence of Polish cuisine. The specially prepared space-friendly dishes include pierogi stuffed with cabbage and mushrooms, tomato soup with noodles, Polish "leczo" stew with buckwheat, and apple crumble for dessert.

Taste of Poland in Space

To meet ISS requirements, all food must be crumb-free, lightweight, and capable of remaining edible for at least 24 months. Most space meals come in canned or freeze-dried formats, while fresh produce is only available when new shipments arrive.

About 10 percent of an astronaut's menu is dedicated to personal selections, known as bonus food, which enhances their dining experience, supports psychological well-being, and fosters camaraderie among the crew.

"I wanted a truly Polish menu that I could share with my fellow astronauts. Food brings psychological comfort, and I instantly thought it would be worth taking some Polish delicacies into orbit," says Slawosz.

The Pierogi Challenge

A staple of Polish cuisine since the 13th century, pierogi hold cultural significance and are a key part of holiday celebrations.

"When I heard about the possibility of choosing my bonus food menu, pierogi were always at the top of my list! I like to make them myself," explains Slawosz.

However, bringing pierogi to space proved more difficult than expected. The initial batches kept bursting, making it clear that the freeze-drying process needed refinement. The challenge was to ensure moisture was effectively removed from the filling without compromising the dough, while also addressing water retention after rehydration.

Slawosz worked with LYOFOOD, a Polish family business with extensive experience in freeze-drying, to perfect the process. After multiple trials, they successfully adapted pierogi for space consumption, allowing astronauts to enjoy them with hot water from the station's dispensers.

Renowned Polish chef and restaurateur Mateusz Gessler contributed to the creation of the main dishes, while the apple crumble dessert comes from LYOFOOD's existing menu.