Food /
Kudłate Pierogi [5]
This is just my quick translation (with notes in brackets) of the pyszne.pl recipe. Hope it makes sense, and let us know how the recipe works out.!
Ingredients1 kilo of potatoes
1 pack of farmers' cheese (the one in my fridge is 250g, I'd make sure you've got more than that since some packs are bigger)
1 lightly beaten egg
2 tbsp potato flour (I suspect a lot of people just use normal flour instead with maybe a bit of cornflour added!)
Salt and pepper as required
A pinch of Vegeta (I'd not bother with this, just use a little extra salt. Maybe add a little parsley/cornflour which Vegeta - a post-war Czech food additive - contains together with MSG and onion powder; I'd not bother with those at all.).
200 grams of scrag end of pork (I'd use fatty bacon, called 'boczek' in Poilish)
MethodPeel, wash and grate the potatoes. Reserve any of the starchy juice that comes out while grating (if there isn't any, use a bit more potato flour since it's better to use too much flour than watch the pierogi fall apart when cooking.
Add salt and pepper to the grated potato and starch/potato flour.
Break up the farmers' cheese with a fork. Beat the egg and add to the cheese.
Take a spoonful of the potato and make a disk, holding it on the palm of your hand. Put some of the cheese/egg mix in the middle and fold into an oval ball.
Drop the dumplings in boiling water and cook for 20 to 25 minutes so they're cooked through; this is about the potato being cooked properly.
Dice the pork and fry slowly (I'd use diced fatty bacon for this).
Drain the pierogi and serve with the pork/bacon bits scattered on top.