Pierogi

CHEESY POTATO FILLING
4 medium sized potatoes
50g butter
½ brown onion
2 cloves garlic
1 cup grated cheese
100g sauerkraut
2 Tbsps of Saint Phillip - Roasted Capsicum & Chilli
Salt & pepper 

DOUGH   
1 1/3 cup warm water
2 Tbsp yoghurt
Pinch of salt
5 cups of flour   
1 large egg (we used a duck egg for this one!)   
Filling  
Peel and cut your potatoes, and place in a pot of salted boiling water.
Meanwhile finely chop your onion and garlic and lightly fry in butter until translucent. Add your sauerkraut to steam off some of the excess moisture.
Once the potatoes are cooked, mash and stir through your onion and sauerkraut mix and grated cheese. Add salt and pepper to your preference. 
Set aside and allow to cool. 
The Dough
In a mixing bowl or dough mixer add your ingredients together and mix on high until the dough stops sticking to the sides of the bowl. Dust down a clean workspace with flour and roll out your dough until it is 5mm thick.
Using a cup cut out rounds, add about a tablespoon of your potato mix into the center of the dough and stretch the dough around them. Dipping your fingers in water, pinch and seal the edges and place on a floured baking tray. 
Place in the freezer only one layer high until you’re ready to cook, this helps them cook evenly while you boil them without the dough getting too soggy and prevents them from sticking together. 
Cooking Method
Bring a large pot of brined water to the boil and carefully drop in your pierogi. Using a slotted spoon make sure they don’t stick to the bottom and once they float they’re ready to either be served or then fried. 
If frying heat a skillet or pan with a small amount of water and add your well drained pierogi. Only fry a few at a time so as not to crowd the pan. The pierogi will initially stick to the bottom of the pan at first, but will release once they’re cooked on that side and ready to be turned. Once cooked to your liking, place on a clean tea-towel to drain the excess oil and serve with sour cream and Saint Phillip or Peter hot sauce. 

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