CRISPY-BAKED PIEROGI STUFFED WITH PORK AND PINE NUTS
Crispy pierogi are not a common dumpling, but they are a great alternative to uszka with clear red borscht and also work well with żurek. You should eat these on the side of soups, so that they retain their crunchy consistency. Baked pierogi require a slightly different dough, similar to that of the famous Russian kulebiak, which is just one massive ornately decorated dumpling. {Serves 4}
FOR THE DOUGH
350 g (12 oz/scant 3 cups) plain (all-purpose) flour
150 g (5 oz/12/3 sticks) salted butter, softened
2 tablespoons rapeseed oil
100 ml (3½ fl oz/scant ½ cup) ice-cold water
beaten egg yolk, to glaze
FOR THE FILLING
200 g (7 oz) minced (ground) pork
50 g (1¾ oz/½ cup) pine nuts, toasted
1 egg
salt and white pepper, to taste
Tip the flour into a bowl and add the butter and oil. Work into the flour using your hands for a few minutes, then add the ice-cold water, a little at a time. Start kneading until it comes together into a smooth ball. Knead for a further 3–4 minutes then place in a plastic food bag in the fridge for at least 30 minutes.
Preheat the oven to 200°C (400°F/gas 6) and lightly grease a baking tray.
To make the filling, combine the pork mince, pine nuts, egg and seasoning together in a bowl, using your hands.
Roll out your dough as thinly as possible on a floured surface. Use either pierogi method, filling them with the pork and pine nut mixture.
Place the pierogi on the baking tray and brush with a beaten egg yolk to glaze. Bake in the oven for 30 minutes.
{Time: 1 hour, plus resting time}