Pierogi (Pasta crescents stuffed with cheese and potato)
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Ingredients: For the dough: |
For the filling: |
| 100 g strong plain white flour | 1 chopped onion |
| salt | 1/2 teaspoon salt |
| 1 egg | 2 tablespoons butter |
| 1 tablespoon water | 1/4 teaspoon white pepper |
| beaten egg to seal | 400g mashed potato (cooked and mashed with skin on) |
| Twarogowy ser (a rich cottage cheese or grated hard cheese) |
Photograph (c)2008 Ewa Czernuszewicz
Preparation:
The pasta crescents should be prepared the day before frying. For these, sift the flour with half a teaspoon of salt. Make a well, into which add the egg and water. Knead into a firm dough. Leave but cover with damp cloth so it does not dry out.
Mix all the filling ingredients together.
Roll out the dough on a floured board. Cut into rounds. Place some filling in the centre of each round and brush the edges with egg. Fold over to make a semicircle and crimp edges with your fingers. Cook these in boiling salted water for about 3 minutes until they float to the top.
For Wigilia, these pasta crescents should be fried lightly until golden brown and served with sour cream sweetened with a little sugar.
