Pierogi with Potato and Cottage Cheese, Crispy Smoked Lardo, Onion, Herbs and Sour Cream - James Mar

Ingredients

• 250g flour, plain or strong
• 120g warm water
• 20g oil
• 2g salt
• 100g onion
• 30g butter
• 250g cooked potatoes, cooled
• 250g Twarog cheese (available in Polish shops can be substitute with quark or cottage cheese)
• 1 garlic clove
• Salt and black pepper
• 50g Smoked lardo or cubed bacon lardons
• 1 onion
• Mixed fresh herbs like dill, parsley, chives
• 100g sour cream
• Mix flour with salt in the bowl.
• Slowly pour water/oil mixing with fork continuously.
• Bring to one ball as soon as possible.
• Knead till it comes together, smooth and elastic.
• Cover and rest for at least 30 minutes.
• Chop the onion and fry in butter until golden.
• Add crushed and finally chopped garlic and cook for minute or so.
• Put the potatoes through a ricer, then mix with the cheese and the onion.
• Season with salt and pepper and mix well.
• Put in the fridge for around an hour – it’s easier to fold the pierogi when the filling is cold.
• Roll the dough so it is about 2mm thick and cut into 8cm rounds (use pastry cutter or glass).
• Scoop about tablespoon of filling on each one.
• Fold the dough over and press ages to stick together.
• Blanch in boiling, salted water till the float to the surface.
• Serve straight away or chill them brushed with oil, so they don’t stick.
• To warm them up pan fry till golden and crispy on both sides.
• To make the topping dice the lardo and fry in the pan to render and crisp. Halfway through add the finally chopped onion and fry all till golden and crispy.
• Serve warm pierogi with lardo toppings, chopped and picked herbs, dollop of sour cream.