There's nothing as delicious as dumplings, so get busy in the kitchen this weekend with Rosa Matto's perfect pierogi.

Recipe Rosa Matto | Photograph Brendan Homan | Styling Natalie Homan

Polish pierogi dumplings 
Makes 36 approx. 

dough
2 cups plain flour
pinch salt
1 large egg
½ cup sour cream
4 tbsp butter, room temperature soft

filling
1 tbsp butter
1 tbsp olive oil
1 small onion, chopped fine
250g pork mince
1 cup prepared sauerkraut, rinsed and drained
½ tsp caraway seeds (optional)
salt and pepper to taste

Mix together the flour and salt. Add the egg to the flour and combine. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

Cut the dough in half, wrap well and refrigerate for at least an hour or even overnight.

To make the filling, melt the butter and add the oil, saute the onion until soft but not coloured. Add the pork mince and cook. Add the well-drained sauerkraut and caraway seeds if using. Taste and add salt, if necessary, and pepper. 

Roll one half of the dough no more than ½cm thick, I used a pasta machine. If you need to, sprinkle the bench with a tiny amount of flour. Use a 6cm round cutter to cut circles of dough. Repeat with the other half of the dough. 

Place 1-2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the point of teaspoon.

At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, let them cook for a further minute. Remove from the water with a slotted spoon. Allow to drain. Pierogi can be served at this point or, to finish off the dumplings, melt a tablespoon butter in a frypan and lightly brown the pierogi on one side. 

bacon and caramelised onion topping
1 tbsp butter
1 tbsp oil
100g bacon, cut into short strips
2 onions, sliced lengthways very finely
1 tsp caraway seeds
snipped chives
sour cream to serve
butter, melted to golden brown (optional) 

Melt the butter and add the oil, saute the bacon pieces and cook until crisp. Remove and set aside. Add the onion slices and saute over a low heat until the onions are very soft and golden. Add the caraway seeds. Allow to cool. 

Scatter over cooked pierogi with chives, sour cream and browned butter, if using. 

 

This recipe first appeared in the May 2018 issue of SALIFE magazine.