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450g plain flour
1 tbsp baking powder
½ tsp salt
250ml sour cream
3 eggs (beaten)
SAUERKRAUT + MUSHROOM FILLING:
1 small onion
115g sauerkraut (drained)
50g dried mushroom (soaked and drained)
salt + pepper (to taste)
POTATO + COTTAGE CHEESE FILLING:
1 small red onion
250g mashed potato (floury maris piper)
150g half fat cottage cheese
Salt + pepper (to taste)
Extra butter (to fry pierogi)
Sour cream (to serve)
Time: 1- 2 hoursServes: 8-10Tools: Dough hook bowl tool/ Food processor attachment
11. Bring a large saucepan of lightly salted water to the boil. Add the Pierogi and cook for 3-5 minutes or until they float to the top. Be careful not to over crowd the pan with dumplings. Remove with a slotted spoon and set aside on a plate.
12. In a large frying pan heat approximately 2tbsp of butter and gentle fry the Pierogi until golden brown. Serve with sour cream.
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