Pierogi
Polish dumplings, boiled and sometimes browned in butter. The most popular are “ruskie”, with potato, curd cheese and onion; there are also meat, sauerkraut-and-mushroom and fruit ones.
Ingredients
- 400 g flour
- 1 egg
- 200 ml warm water
- 2 tablespoons oil
- 500 g boiled potatoes
- 250 g curd cheese or fresh cheese
- 2 onions
- Butter, salt and pepper
- Soured cream
How to make it at home
- Knead the flour with the egg, water, oil and salt into a soft dough. Leave to rest for 30 minutes.
- Mash the potatoes with the curd cheese and half the onion fried in butter; season.
- Roll the dough out thinly, cut 7 cm circles, add a teaspoon of filling and seal, pressing the edges.
- Cook them in boiling salted water: once they rise, 2 minutes more.
- Serve with the rest of the onion fried in butter and soured cream.
The trick: You can freeze them raw on a tray and cook them from frozen.