Pierogi

Pierogi

These Polish dumplings are the real deal and surprisingly simple to make.

Prep time: 35 minutes

Cook time: 15 minutes

Servings: 4-6 people

Preparation

Into a large bowl mix together the plain flour and olive oil, add the water. Transfer to a floured board and knead for 5 minutes until smooth.

Place in a covered bowl and allow to rest for 30 minutes. Meanwhile make your filling.

Heat a small frying pan over a gentle heat, add butter and fry onions, slowly until golden.  Add to mash along with the cottage cheese and season. Mix thoroughly.

 

To Assemble the Pierogi:

Roll out the dough thinly, using a 7cm cutter, cut out discs, add a heaped tsp of potato  mix in the centre, gently fold in half potato mix in the centre and seal the edge, pleating  as you go.

 

Serve:

Heat a large pan, add the butter and gently fry the pierogi in batches for 3-5 minutes until  golden brown.

Transfer to warmed plates and serve with cut chives and little dollops of sour cream.

Ingredients

Dough:

500g plain flour  1 tbsp olive oil

230 ml lukewarm water

 

Filling:

400g mashed potatoes  1 onion (diced)

1 tbsp butter

300g cottage cheese

100g smoked cheddar (grated)  salt and pepper

 

To fry: 

80g butter  20g chives

6 tbsp sour cream

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Ingredients

Dough:

500g plain flour  1 tbsp olive oil

230 ml lukewarm water

 

Filling:

400g mashed potatoes  1 onion (diced)

1 tbsp butter

300g cottage cheese

100g smoked cheddar (grated)  salt and pepper

 

To fry: 

80g butter  20g chives

6 tbsp sour cream

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Preparation

Into a large bowl mix together the plain flour and olive oil, add the water. Transfer to a floured board and knead for 5 minutes until smooth.

Place in a covered bowl and allow to rest for 30 minutes. Meanwhile make your filling.

Heat a small frying pan over a gentle heat, add butter and fry onions, slowly until golden.  Add to mash along with the cottage cheese and season. Mix thoroughly.

 

To Assemble the Pierogi:

Roll out the dough thinly, using a 7cm cutter, cut out discs, add a heaped tsp of potato  mix in the centre, gently fold in half potato mix in the centre and seal the edge, pleating  as you go.

 

Serve:

Heat a large pan, add the butter and gently fry the pierogi in batches for 3-5 minutes until  golden brown.

Transfer to warmed plates and serve with cut chives and little dollops of sour cream.