Baked Yeasted Pierogi with Buckwheat, Twaróg, and Mint from Fresh From Poland: New Vegetarian Cooking from the Old Country by Michał Korkosz
These pierogi are absolutely extraordinary and, at the same time, endearing in their simplicity. This recipe for baked pierogi—essentially stuffed savory buns—c
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Cooking tools:
- Rolling pin
- Pastry brush
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Skillet
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 2½ cups (320 g) all-purpose flour, plus more for shaping
- One ¼-ounce (7 g) packet instant yeast
- 1 tablespoon sugar
- ½ cup (100 g) whole buckwheat (kasha)
- 2 tablespoons (30 g) unsalted butter
- 1 medium white onion (5 ounces/150 g), chopped
- 3 garlic cloves, sliced
- 1 cup (170 g) crumbled farmer cheese or Twaróg
- ½ teaspoon dried mint
- Salt
- freshly ground black pepper
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon cold-pressed rapeseed oil
- Flaky sea salt
- Fresh mint leaves
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