Pierogi (Polish dumplings with two fillings)
|Serves: 8 - 10 people || ||Total time (min.): 2 hours|
- 450g plain flour
- 1 tbsp baking powder
- ½ tsp salt
- 250ml sour cream
- 3 eggs (beaten)
SAUERKRAUT + MUSHROOM FILLING:
- 30g butter
- 1 small onion
- 115g sauerkraut (drained)
- 50g dried mushroom (soaked and drained)
- salt + pepper (to taste)
POTATO + COTTAGE CHEESE FILLING:
- 40g butter
- 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)
- CHEF Titanium
- Dough hook bowl tool
- Food processor attachment
- Fit the dough hook bowl tool to the CHEF Titanium and add all the dry ingredients for the dough into the mixing bowl, then combine on a low speed.
- Add the eggs and sour cream. Knead the dough for about 3-5 minutes on a medium speed until firm and smooth. Scrape the side of the bowl should any mixture stick. Put into a separate bowl, cover and refrigerate until needed.
- (Sauerkraut and mushroom filling). Fit the food processor attachment and use to finely chop the onion. Put this in a frying pan with butter on a low heat to cook the onions until transparent.
- In the food processor attachment, chop the sauerkraut and mushrooms. Add these to the soft onions in the pan and heat through, adding salt and pepper to taste.
- Transfer to a bowl to cool.
- (Potato and cottage cheese filling). Finely chop a red onion in the food processor attachment then put into a frying pan with melted butter. Cook until soft and transparent.
- Add the mashed potato and heat through, seasoning with salt and pepper. Transfer to separate bowl to cool before adding the cottage cheese. Mix well.
- Remove the dough from the refrigerator and cut in half. Roll the first half to 3mm / 1/8in thickness. With a 3in / 8cm cookie cutter, cut out 20-25 circles and place on a lightly floured tray.
- Place a small teaspoon of filling in the centre of each round. Moisten the edges with water, fold over and press together with a fork to seal the edges. Return them to the floured tray. The unfilled dough rounds can shrink a little whilst resting on the tray. Gently stretch the rounds with fingers before filling.
- Repeat process with second ball of dough with second filling.
- 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.
- In a large frying pan heat approximately 2tbsp of butter and gentle fry the Pierogi until golden brown. Serve with sour cream.