Pierogi (Polish Dumplings)

Method

1. To make the dough:

2. Place the flour into a bowl and make a ‘well’ in the middle. Add the egg, melted butter and hot water.

3. Mix together until a dough forms.

4. Turn onto a board and knead dough until smooth. Roll into a ball, cover and set aside for 20 minutes. 

5. To make the filling: 

6. Heat 1 tbsp of the oil in a frying pan over medium heat and add the minced garlic and chopped onion. Fry until the onions become translucent. 

7. Add in the minced beef and fry until browned. 

8. Add in the grated carrot, black pepper and oregano and cook for a further 3 minutes. 

9. Assembly: 

10. Roll out dough into a 10” (25cm) to 11” (28cm) circle. Cut 12 circles in the dough with a 3” (8cm) round cookie cutter. 

11. Place a heaped teaspoon of filling in the middle of each dough circle. Fold over, stretch and press sides together to form a crescent-shaped dumpling

12. In a large saucepan of boiling water, carefully place two or three dumplings in the water. The pierogi will float to the top when done. Remove with a slotted spoon and place onto kitchen paper. 

13. Once boiled, lightly fry the pierogi in the remaining 1 tbsp of olive oil over a medium heat. Fry for 3 minutes on each side until crispy and golden brown. 

14. Creamy Cheese Sauce: 

15. In a pan, on a low heat add the Renastep, cream cheese, mixed herbs and garlic powder and stir until combined. 

16. Simmer for 3 minutes until thickened (do not boil). 

17. Divide the cheese sauce over the 4 portions of Pierogi.