Prawn and Potato Pierogi with Chorizo Dressing | MiNDFOOD

Ingredients

• 200g potatoes, peeled and chopped
• 100g sour cream, plus extra to serve
• 200g leftover cooked prawns, crayfish or lobster meat, peeled and chopped
• 1 tbsp chopped chives, plus extra to serve
• 2 whole dried chillies, soaked in boiling water for 20 minutes
• 2 cloves garlic
• 1 shallot, roughly chopped
• 1 tsp carraway seeds
• 50g dried chorizo, chopped
• ⅓ cup light flavoured olive oil
• 1 tsp paprika powder
• 1 tbsp caster sugar
• ¼ cup red wine vinegar
• 1 2/3 cup plain flour, plus extra for dusting
• 1 tbsp vegetable oil