First of all, I would like to say that I present the pierogi with three different fillings, which can be selected as you like, or if you want to try them all at once, you have to adjust the quantities accordingly.
Pile the flour on the work surface and make a well in the middle, put the egg in the well. The lukewarm water is constantly added in small doses. Don`t worry if the dough is full of crumbs at the beginning and not at all smooth. Simply continue to knead (or add more lukewarm water) until it becomes a smooth but firm mass. If the filling is not ready, cover it with a damp cloth to prevent it from drying out. If so, then roll it out to about 3 mm and punch out the dumplings with a (slightly wide) glass. Put a teaspoon filling in the middle of the dough and fold the whole thing up and press the edges firmly. Pour into boiling salted water and let it steep. When they swim up, they are done.
Filling 1 with Twarog and potatoes:
To do this, the potatoes are peeled, boiled and mashed. Let the onions caramelize (do not let them burn! Or let them glaze) and mix with the Twarog. Salt, pepper and a little paprika powder (sweet) are used for seasoning.
Filling 2 with minced meat:
Caramelize the onion cubes, mix with the raw minced meat and season with salt, pepper and marjoram (or oregano or savory).
Filling 3 with sauerkraut and mushrooms:
For this filling you need sauerkraut, sliced mushrooms and peppercorns. If you want, you can add bay leaves and raw, diced onions. The ingredients are all cooked together, with the mushrooms only being added when the sauerkraut is almost done. For a better filling, you can cut the sauerkraut with scissors before you cook it. When the mushrooms are done, remove the peppercorns and bay leaves and you`re done.
Tip:
Serve it with melted butter, caramelized onions and / or cooked bacon and if you know it, you can also drink borscht. A Polish lunch is ready.
Ingredients
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