What she’d tell you
Nobody makes a small batch of pierogi. You make sixty, you freeze forty, and for the next month you are the sort of person who has pierogi in the freezer. Put someone next to you: this is not a job to do alone.
What you need
Written for 10. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Boil the potatoes until a knife goes through, then mash them while hot and leave them to cool completely.
Make the dough: 500 g flour, 250 ml hot water, the oil and half a teaspoon of salt. Knead until it is smooth and springs back. Cover and rest it 20 minutes.
Soften the diced onion in the butter until golden and sweet, about 10 minutes.
Crumble the cheese into the cooled potato, add the onion, salt and pepper, and mix well. Taste it: it should be seasoned enough to eat with a spoon.
Roll the dough thin and cut circles with a glass. Put a spoonful of filling on each, fold and press the edges hard.
Boil in batches in plenty of salted water. They are done 5–6 minutes after they float.
Serve with more browned onion and butter, or fry them in a pan until crisp.
If you haven’t got it
Farmer's Cheese
dry curd cottage cheese, or full-fat ricotta drained overnight
Potato
nothing: a floury potato is the whole texture
Keeping it
Three days cooked, in the fridge.
Fry in butter until crisp: better than they were the first time. Freeze uncooked on a tray, then bag them, and boil from frozen for three months.
