Watch the match with traditional Polish dumplings, which can have a variety of savoury fillings, there are two options here. Serve with crisp onions and Polish sausage, and a good Polish beer.
Cheese and Potato Pierogi
250g floury potatoes such as Maris piper, cut into pieces
3tbsp olive oil
1 medium onion
250g half fat cottage cheese
125g self raising flour, plus extra for dusting
½ tsp salt
1½ tsp vegetable oil
75ml warm water
Method
- Peel the potatoes and cut into cubes. Boil the potato pieces in a pan of salted water and cook until soft enough to mash. Drain well and allow to air dry in a sieve. Set aside.
- To make the dough, sift the flour into a large mixing bowl and make a well in the centre. Put the salt, oil and water in the well. Using your fingers or a dough scraper gradually stir the flour into the wet ingredients. Continue to mix until you have a soft dough. Put the dough in a clean bowl and set aside to rest, covered with a tea towel.
- Lightly flour a work surface, and knead the dough for 10 minutes or until it is smooth and glossy.
- Dice the onion finely. Heat the oil in a frying pan to medium heat and fry the onions until crisp and brown. Set aside, reserving a tablespoon for the garnish.
- Put the cool potatoes into a large bowl and add the cottage cheese. Msah until smooth and then stir in the onions until well combined.
- Lightly flour the work surface and a rolling pin. Roll out the dough to a thickness of 3mm. Cut into 10cm rounds using a pastry cutter.
- Place one teaspoonful of cheese and potato mixture on to the pastry round. Brush the edges with a little water, then fold the edges together in half to make a small pasty like shape, press the edges together to seal.
- To cook heat a large pan full of water and poach the pierogi for 3-4 minutes or until they float to the surface.
To serve, pile the pierogi onto a serving plate and sprinkle with the reserved fried onions. You can also serve with some fried cubes of Polish sausage.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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