Pierogi with Potato and Cottage Cheese, Crispy Smoked Lardo, Onion, Herbs and Sour Cream

Kuba Winkowski is back with this Pierogi recipe. These filled dumplings are made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. They are often pan-fried before serving. They are very popular all-around Poland and come in a variety of fillings.

Ingredients

Pierogi dough

250g flour, plain or strong
120g warm water
20g oil
2g salt

Pierogi filling

100g onion
30g butter
250g cooked potatoes, cooled
250g Twarog cheese (available in Polish shops can be substitute with quark or cottage cheese)
1 garlic clove
Salt and black pepper

Topping

50g Smoked lardo or cubed bacon lardons
1 onion
Mixed fresh herbs like dill, parsley, chives
100g sour cream

Method

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Dough

Mix flour with salt in the bowl.
Slowly pour water/oil mixing with fork continuously.
Bring to one ball as soon as possible.
Knead till it comes together, smooth and elastic.
Cover and rest for at least 30 minutes.

Pierogi filling

Chop the onion and fry in butter until golden.
Add crushed and finally chopped garlic and cook for minute or so.
Put the potatoes through a ricer, then mix with the cheese and the onion.
Season with salt and pepper and mix well.
Put in the fridge for around an hour – it’s easier to fold the pierogi when the filling is cold.

Making the pierogi

Roll the dough so it is about 2mm thick and cut into 8cm rounds (use pastry cutter or glass).
Scoop about tablespoon of filling on each one.
Fold the dough over and press ages to stick together.
Blanch in boiling, salted water till the float to the surface.
Serve straight away or chill them brushed with oil, so they don’t stick.
To warm them up pan fry till golden and crispy on both sides.
To make the topping dice the lardo and fry in the pan to render and crisp. Halfway through add the finally chopped onion and fry all till golden and crispy.
Serve warm pierogi with lardo toppings, chopped and picked herbs, dollop of sour cream.