Planning time
• 1-2 hours
Cooking time
• 30 mins to 60 minutes
Serves
• Makes 30
These Polish dumplings are the genuine article and shockingly easy to make. Serve sprinkled with fresh singed onions.
Fixings
For the mushroom and sauerkraut filling
• 50g/2oz dried mushrooms
• 250g/9oz instant sauerkraut (accessible in jugs from bigger stores)
• 40g/1½oz spread
For the curds and potato filling
• 250g/9oz floury potatoes, for example, Maris Piper, cut into pieces
• 3 tbsp olive oil
• 1 medium onion, finely diced
• 250g/9oz half-fat curds
For the dumpling mixture
• 250g/9oz self-raising flour, in addition to additional for tidying
• 1 tsp salt
• 1 tbsp vegetable oil
• 150ml/5fl oz warm water
To serve
• 300ml/10½fl oz soured cream
• little modest bunch crisp dill, to embellish
Technique
For the mushroom and sauerkraut filling, douse the dried mushrooms in 300ml/10½fl oz water and put aside to implant for 60 minutes.
Deplete the sauerkraut in a colander and flush under a tap to expel a portion of the sharpness. Exchange to a container of bubbling water. Lessen the warmth until the point that the water is stewing and cook the sauerkraut for 30 minutes. Deplete well.
Expel the mushrooms from the water utilizing an opened spoon, saving the water. Finely hack the mushrooms.
Warmth the spread in a skillet over a medium warmth. Include the sauerkraut, mushrooms and the saved water. Convey the blend to the bubble. Keep on boiling the blend until the point that the greater part of the fluid has vanished, at that point expel from the warmth and put aside until cool.
For the curds and potato filling, heat up the potatoes in a skillet of salted water until sufficiently delicate to crush (around 20 minutes). Deplete well and put aside to cool.
Warmth the oil in a griddle over a medium warmth and broil the onions for 4-5 minutes, or until fresh and carmelized. Hold a tablespoonful of the onions for the enhancement.
For the dumpling batter, filter the flour into a substantial blending dish and make a well in the middle. Fill the well with the salt, oil and water. Utilizing your fingers, bit by bit blend the flour into the wet fixings, until the point when the blend meets up as a delicate mixture.
Turn the batter out onto a delicately floured work surface and massage for 5-8 minutes, or until the point when it is smooth and lustrous. Wrap the batter in a spotless tea towel and put aside to rest in a cool space for no less than 20 minutes.
At the point when the potatoes have cooled, exchange them to a huge bowl and disintegrate over the curds. Pound until smooth, at that point mix in the singed onions until the point that all around consolidated. Put aside.
To shape the pierogi, reveal the mixture onto a daintily floured surface to a thickness of 3mm. Cut 10cm/4in rounds from it utilizing a baked good shaper.
Place one teaspoonful of the curds and potato filling into half of the baked good adjusts, and one teaspoonsful of the mushroom and sauerkraut filling into the rest of the baked good adjusts. Brush a little water around the edge of every baked good round, at that point overlay the edges together to make a swelling semi-roundabout dumpling, squeezing the edges together to seal.
Poach the pierogi, in clumps if essential, in a profound sided skillet of bubbling water for 3-4 minutes, or until the point when they buoy to the surface.
To serve, heap the pierogi onto serving plates and serve the soured cream in little bowls nearby. Sprinkle with the saved browned onions and the dill.
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