Polish Pierogi with Caramelised Onions and Sour Cream
Pierogi filled with mashed potatoes and cheddar, shaped from flour egg dough, boiled then served with caramelised onions and sour cream.
- 200 g organic plain flour
- 300 g organic potatoes
- 80 g organic mature cheddar cheese
- 2 whole organic large onions
- 60 g organic butter
- 100 ml organic sour cream
- 1 whole organic free range eggs
- 10 g organic fresh chives
- 1 tbsp organic olive oil
- 1 tsp sea salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Peel and cube potatoes, boil in salted water for 15-20 minutes until tender
- Step 2
Make dough by mixing flour with 1/2 tsp salt, beaten egg, and 80ml warm water until smooth
- Step 3
Knead dough for 3-4 minutes until elastic, wrap in cling film and rest for 20 minutes
- Step 4
Drain potatoes and mash with 20g butter until smooth, grate cheese and mix into mash
- Step 5
Season potato filling with salt and pepper, set aside to cool slightly
- Step 6
Slice onions thinly, heat remaining butter and oil in large pan over medium-low heat
- Step 7
Cook onions slowly for 15-20 minutes, stirring occasionally until golden and caramelised
- Step 8
Roll dough on floured surface to 2mm thickness, cut into 10cm circles
- Step 9
Place 1 tbsp filling in centre of each circle, brush edges with water and fold into half-moons
- Step 10
Press edges firmly to seal, ensuring no air bubbles remain inside
- Step 11
Bring large pot of salted water to boil, cook pierogi in batches for 3-4 minutes until they float
- Step 12
Remove with slotted spoon, serve immediately topped with caramelised onions, sour cream, and chopped chives
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