Potato pierogi
Local name : Pierogi z ziemniakami
Polish dumplings in a soft eggless dough, filled with mashed potato and sweet slow-cooked onion and served under a heap of fried onions.
Photo : MOs810 · CC BY-SA 4.0
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Serves
- 4
- Difficulty
- Medium
Method
- Mix the flour and salt, pour in the hot water and oil, then knead for 8 minutes to a smooth, supple dough. Cover and rest for 30 minutes.
- Boil the potatoes in salted water for 20 minutes, drain and mash to a dry purée.
- Cook the onions in the fat over low heat for 20 minutes until golden. Stir a third of them into the mash with the marjoram and season generously. Keep the rest for serving.
- Roll the dough thinly (2 mm) and cut out 7 cm circles with a glass.
- Put a heaped teaspoon of filling in the centre of each circle, fold into a half-moon and pinch the edges firmly to seal.
- Cook the pierogi in batches in a large pan of boiling salted water for 3 minutes after they float to the surface.
- Drain and serve straight away, topped with the remaining onions and their oil, with plant-based cream or chives.
For extra crunch, fry the boiled pierogi in a pan for 2 minutes on each side. They freeze very well uncooked, laid flat on a floured tray.
.jpg){kind=link}