How To Make Pierogi
Follow Dominika as she makes a traditional Polish dish. Recipe: Mix 2 cups of plain flour, one egg, milk and a little oil - no need to measure exactly because it is fool proof, but this made around thirty dumplings. Next knead until it is springy and cut in to quarters, this will make it easier to roll out. Then flour your surface and roll out to half CM thickness. Next fill with cheesy potato mash, bring the sides together and crimp to form the shape. Then boil in salted water for 5 mins or until the dumplings float. Serve with butter, cream and black pepper. I like HP sauce on mine, but some people like to fry in butter with chopped onions. Other fillings can be mushrooms, cabbage or fruit in the summer. Some notes about Peirogi: Pierogi are boiled, baked or fried dumplings of unleavened dough traditionally stuffed with potato filling, sauerkraut, ground meat, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines
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