Soft Polish dumplings, filled with potatoes, twaróg, and golden onions, served with crème fraîche and onion butter. A family classic that is mild, nourishing, and highly comforting.
Ingredients
- 500 g T55 all-purpose flour
- 250 ml hot water
- 1 piece egg
- to taste fine salt
- 500 g starchy potatoes
- 250 g Polish twaróg cheese
- 2 pieces yellow onions
- 70 g unsalted butter
- to taste ground black pepper
- 150 g crème fraîche
Method
- Boil the peeled potatoes in salted water until they mash without resistance, then drain them carefully to avoid a watery filling.
- While they are cooling down, melt some of the butter and sauté the finely chopped onions until they are golden brown, sweet, and fragrant.
- Mash the still-warm potatoes with the twaróg, some of the buttered onions, salt, and pepper, until you get a pliable filling that is firm enough to hold its shape.
- Mix the flour with the salt, egg, and hot water, then knead until you have a smooth, elastic, and non-sticky dough; cover and let rest until it relaxes.
- Roll the dough out thinly on a floured surface, cut into rounds, place a dollop of filling in the center, and seal the edges while pushing out the air to form tightly closed half-moons.
- Bring a large pot of salted water to a simmer, drop the pierogi in small batches, and cook until they float to the top and become slightly puffed and satiny.
- Carefully drain the pierogi with a slotted spoon, then toss them with a little butter so they do not stick together.
- Reheat the remaining onions in the butter until they are glossy and slightly caramelized, then spoon them over the pierogi.
- Serve piping hot in a shallow bowl with a dollop of crème fraîche and a crack of black pepper.
Nutrition
Per serving
- Energy
- 850 kcal
- Protein
- 24.18 g
- Carbohydrate
- 116.85 g
- Fat
- 30.83 g
- Fibre
- 7.71 g
- Calcium
- 140.63 mg
- Iron
- 2.21 mg
- Magnesium
- 63.3 mg
