Pierogi (Pasta crescents stuffed with cheese and potato)
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
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.