21
August

Polish Pierogi

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madnad

Polish Pierogi

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Polish Pierogi
Serves 24

Ingredients

Dough

  • 300g Plain Flour
  • 120ml Warm Water
  • 2 Large Free-range Eggs (room temperature)
  • ½ teaspoon Salt

Filling

  • 2 tablespoons Unsalted Butter
  • 1 Medium Onion (very finely chopped)
  • 2 cloves Garlic (minced)
  • 300g Minced Beef
  • 1 Beef Stock Cube
  • 3 tablespoons Water

Directions

1. To prepare the dough, sift the flour and into a mixing bowl. Make a well, and drop in the egg and mix a little to incorporate
2. Add in the water and mix. Turn the dough onto a well-floured surface and knead for about 10 minutes until smooth, then allow to rest while you make the filling
3. In a large frying pan, saute the onions in the butter until soft, then add the garlic. Cook for a further few minutes, then using a slotted spoon, remove the onions from the pan and put to one side
4. Add the mince and a tablespoon of oil and cooked until browned
5. Sprinkle the mince with the stock cube, and add 3 tablespoons of water. Simmer gently until the water has boiled away
6. Stir in the onions and season with salt and pepper, then leave the mixture to cool
7. Place a pan of salted water on to boil. Roll out the dough until about 3mm or 4mm thick then cut into circles as close as possible. Re roll and cut until the dough is used up
8. Place a small mound of the filling into the centre of the dough and fold over. Pinch at the top, then work down the sides sealing the edges
9. Once you have 3 or 4 pierogies, drop them into the boiling water, giving a little stir to ensure they don't stick to the bottom of the pan, then continue to make a few more
10. After about 3 more are made, check the ones that are cooking. If they are floating on the surface, lift out with a slotted spoon and set aside. If they are still cooking, make another pierogi
11. At this stage, you can freeze the pierogi once cooled. Then just thaw when ready to use
12. To serve, melt a little butter in a pan and cook the parcels on either side for a few minutes until crisp and golden brown
13. Serve with any combination of smoked sausage, kielbasa, friend onions, sauerkraut, sour cream, or potato pancakes and apple sauce.
14. Serve with any combination of smoked sausage, kielbasa, friend onions, sauerkraut, sour cream, or potato pancakes and apple sauce.
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