POLANDS NATIONAL DISH (realised I forgot to mention in the intro)

I made this once a few years ago but I just knew @letsmunchh would be able to show me how to do them properly. And they were fantastic, my freezer is now full of pierogi and I could not be happier.

INGREDIENTS (Makes around 40)

DOUGH -
500g Plain flour
260ml water (hot but not boiling)
1 Tsp vegetable oil
Pinch of salt

FILLING -
1kg potatoes
275g twaróg tłusty (curd cheese)
400g Boczek (bacon), diced
3 white onions, finely diced
1/2 tsp Marjoram
Large handful chives, finely chopped
1 Tbsp śmietana (sour cream) (more to serve)
Salt and pepper to taste
(to season onions)

METHOD -

Combine the flour, oil and hot water in a bowl. Knead for 10 mins to form a smooth dough. Cover and rest for 30 mins

Peel and roughly chop the potatoes. Place into a pan of cold water, bring to a boil and simmer for 15 mins until fork tender.

Meanwhile finely dice the bacon and slowly render out the fat in a pan. Drain the crispy bacon, keeping the fat in the pan for later.

Add the chopped onions to the pan with marjoram and 1/2 tsp salt. Cook for 5 - 10 mins until soft and Caramelised. Add a splash of milk to help them soften.

Mash the potatoes until smooth and add in the twaróg, 3/4 of the onion mix, chives and 1 tbsp sour cream.

Cut your dough into sections so it’s easier to manage, roll out thin and use a glass to cut out circles. To these, in batches, while folding the pierogi otherwise they’ll dry out (or stick together if you pile them).

Place a small tbsp of filling into the centre of the dough circle, fold over and either use the squeeze and fold technique to get a nice braid, or use a fork to close them.

Cook in simmering water with a splash of oil till they float.

Keep these on tin foil (they stick to plates, paper towels and each other) then fry in a pan with oil till golden brown and crispy.

Reheat some of the onions and boczek and plate up with pierogi and some more śmietana. SMACZNEGO!

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