Death by Pierogi

One one the many fabulous things about having so many polish people in our area is the superb pierogi you can buy at the polish supermarket. Going round to our neighbour Peters for pierogi almost killed us, we ate enough for an army - I actually thought I would die from overeating! But it's so easy to do - they are amazing and addictive!

Like a polish potato based ravioli, pierogi can be stuffed with almost anything but for the classic flavours meat or cheese are the best choices. Just beware - don't eat too many!

Chesse Pierogi

For the Dough

300g plain flour
2 Eggs
4-5 tbsp water

Chesse Filling

2 large Potatoes, boiled, peeled and mashed
200g cream cheese
1 bunch Spring onions, finely chopped
1 bunch Chives, finely chopped

Also
50g Butter (to serve)




Method

1. In a food processor mix the flour, eggs, a pinch of salt and the water to form a smooth dough.

2. Work the dough on a board until smooth and elastic.

3. Divide the dough in half and roll each half into a thin sheet on a floured board. Use a pasta machine if possible as it will save you a lot of hard work. The dough should be of a ravioli-like thickness. If it's a bit thicker though not to worry especially if you like your pierogi heavy!

4. Cut the dough into small rounds with a buscuit cutter or wine glass, about 8-10 cm in diameter.

5. To make the filling; mix together the mashed potato, cream cheese, spring onions and chives. Season well with salt and pepper.

6. Arrange a spoonful of the filling along one edge of a piece of dough, 3cm from the edge.

7. Dampen the edges with a little water. Fold over and press the edges of the circle firmly together to seal.

8. Repeat the process until all the ingredients are used up.

9. To cook, boil a large pan of water, and cook the pierogi as you would ravioli or gnocchi, covering the pan so that they will steam. When the pierogi rise to the top of the water, they are done.

10. To serve; serve in the traditional way with melted butter on top or alternatively, gently cook the pierogi in the butter until lightly browned, and then eat immediately.