Pierogi and weekend catch up

14 Mar






We treated Ma and Pa Magpie to Polish takeaway for the first night of their stay (Pierogi, schnitzel, mushroom dumplings).
So with the in-laws up we decided to tackle a Polish classic, Pierogi.  I opted for the fried version with a minced beef
stuffing lightly flavoured with nutmeg.

I hadn’t realised that the outside of the Pierogi was dough based I had always thought it was pastry.  So after Mr M fried the mince is made the dough (flour, yeast, salt, sugar,  butter and warm milk).  Ten minutes of kneading. An hour of proving and it was ready to roll.

Rolling proved harder than I thought, the dough was quite springy and kept pinging back.  This meant that the first few rounds that I cut were slightly mis-shapen.  Mr M and I got to filling them with the mince and soon they were topped with egg wash and ready for baking.  10 minutes in the oven and they were good to eat.  They were very good to eat 9 out of 10.


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