Pierogi (Traditional Polish dumplings)

Ingredients 
Makes: 80 pierogi

• 600g Polish white cheese or cream cheese
• 7 potatoes, peeled and boiled
• 50ml vegetable oil
• 300g mushrooms, peeled and chopped
• 3 onions, chopped
• 1 tablespoon soured cream

• salt and pepper to taste
• 1kg plain flour
• 2 eggs
• 500ml warm water
• 80g butter
• 3L water

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Method
Prep:1hr  ›  Cook:40min  ›  Ready in:1hr40min 

1. Grind the cheese in a grinder or food processor. Separately, grind the potatoes. Set aside.
2. Heat the oil in a large frying pan and add the mushrooms and onions. Cook until soft, about 15 minutes.
3. Combine the cheese, potatoes, mushroom-onion mixture, soured cream, salt and pepper in a large bowl. Mix well and set aside.
4. To make the pierogi dough: Place the flour on a clean work surface and make a well in the centre. Crack both eggs into the well. Add the butter and a little bit of the warm water. Mix with your hands, gradually adding more warm water as you go. Mix and knead the dough, adding more flour to the work surface as needed. The dough should be soft and smooth.
5. Cut off a quarter of the dough. Flour your work surface and roll the piece of dough out to a 3mm thickness. Using a cutter or a drinking glass, cut out circles from the dough, saving the excess for your next batch.
6. Place a spoonful of filling in the centre of a circle. Fold the circle over to create a half-moon, then pinch the edges together to seal. Repeat with the remaining dough and filling. Repeat with the remaining pierogi.
7. Bring 3 litres of salted water to the boil. Add the pierogi 20 at a time and cook for 10 to 15 minutes, or until they float to the top. Spoon the pierogi into a strainer to drain. Repeat with the remaining pierogi.
8. To serve, place the pierogi on a serving plate and garnish with fried onions and parsley sprigs, if desired.

To serve

You can serve your pierogi topped with fried onions and parsley, or you can also try serving them with soured cream, melted butter or fried pieces of bacon.