Ingredients

DOUGH:

• 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)

Tools

• CHEF Titanium
• Dough hook bowl tool
• Food processor attachment

Method

1. 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.
2. 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.
3. (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.
4. 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.
5. Transfer to a bowl to cool.
6. (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. 
7. 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.
8. 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. 
9. 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. 
10.  Repeat process with second ball of dough with second filling.
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.