Pierogi ruskie

SERVES 4 | PREP 30 MINS | COOK 40 MINS EASY | V

FILLING

3 tbsp butter

2 onions, finely chopped

180g smoked twaróg, mild-medium cheddar; or a mixture of comté and brillat-savarin

1 large floury potato, cooked, peeled and finely diced

DOUGH

300g plain flour, plus extra for dusting

2 egg yolks

2 tbsp butter, melted

TOPPING AND TO SERVE

1 onion, finely chopped

2 tbsp butter, melted soured cream, to serve 1 For the filling and the topping, melt the 3 tbsp of butter in a frying pan and gently cook all 3 onions, stirring occasionally, until caramelised. Leave a third of the onions in the pan (for the topping) and transfer the rest to a bowl.

2 Make the dough by combining the flour, egg yolks and butter with 100-120ml of warm water in a large bowl and mixing with your hands until it forms a ball. Turn out and knead on a floured worksurface for 6-7 mins, then cover with a clean, damp cloth to rest at room temperature for 20-30 mins while you prepare the filling.

3 If using smoked twaróg or another soft cheese, first mash it in a bowl with a fork, then transfer it to the bowl with the onions. If using a harder cheese, grate it and add to the bowl with the onions. Add the potato and mix well. Taste and season with salt and white pepper

– it should be salty. 4 Roll out the dough thinly (1/2mm is ideal) on a floured worksurface. To make the pierogi, cut circles out of the dough, many at a time. Put a flat tablespoon of filling inside each circle, put another circle on top and seal the edges using a fork to crimp together. Put the finished pierogi on a lightly floured worksurface.

5 Bring a large pan of salted water to the boil and cook the pierogi in batches. Once they float to the top, give them an extra minute before removing with a slotted spoon. Shake off any excess water and transfer to a warm bowl with the melted butter. Before serving, cook the pierogi in a frying pan for 2 mins on each side, until golden and crispy.

6 Serve with the reserved onions on top and soured cream on the side, if you like.

PER SERVING 768 kcals | fat 41.3G saturates 24.6G | carbs 73.8G | sugars 7.6G fibre 6.2G | protein 22.2G | salt 1.3G