Monday Menu, Week 24: Pierogi - A Classic Polish Delicacy

Hello fellow foodies! This Monday, we embark on our culinary journey through Poland, starting with the beloved Pierogi. Pierogi are delicious dumplings that can be filled with various fillings, but we'll focus on the classic combo of potatoes and cheese.

Ingredients

Dough:

• 2 cups (or 240 g) all-purpose flour
• 1/2 teaspoon (or 2.5 ml) salt
• 1/2 cup (or 120 ml) water
• 1 large egg

Filling:

• 1 lb (or 450 g) potatoes, peeled and cubed
• 2 tablespoons (or 30 ml) butter
• 1/2 cup (or 50 g) shredded cheddar cheese
• Salt and pepper to taste

Serving:

• Sour cream
• Chopped fresh dill (optional)

Instructions

1. Start with the dough. In a large bowl, mix the flour and salt. In a separate bowl, beat the egg and water together, then add to the flour. Mix until well combined. Knead the dough on a lightly floured surface until it's smooth and elastic. Cover with a cloth and set aside to rest.
2. Meanwhile, cook the potatoes in boiling water until tender. Drain and mash them with the butter. Mix in the shredded cheese and season with salt and pepper.
3. Roll out the dough to a thickness of about 1/8 inch (or 3 mm). Use a round cookie cutter or a glass to cut out circles.
4. Place a spoonful of potato filling on each circle, fold it in half, and seal the edges tightly by pressing with your fingers or using a fork.
5. Cook the pierogi in a large pot of boiling salted water until they rise to the surface, then simmer for 2-3 more minutes.
6. Serve your homemade Pierogi with a dollop of sour cream and sprinkle with fresh dill if you like.

And voila, the perfect start to our Polish culinary week. Let's pair this savory delight with a refreshing glass of dry Riesling, a wine that offers a beautiful balance to our dish. Join us tomorrow for another staple of Polish cuisine: Gołąbki! Smacznego!