Potato pierogy

1. Preparing the dough

potatoes 1.8 lb (800 g) • chicken egg 1 pc • salt 1 pinch • flour medium 8.75 oz (250 g)

We cook the potatoes in their jackets. We allow them to cool. We shred or push towards them, add salt, eggs, flour and prepare a ligh dough.
Tip: Be carefull, so that the potatoes don´t boil too long. We can cool them off in a freezing box. By kneading the dough we gradually add flour. When the dough starts to separate itself, we stop adding flour. Suitable for the dough are potatoes of type B or C.

2. 

vanilla sugar 1 pc • plum jam

We roll out the dough on a mealted board circa 4 mm and with the help of a mould we cut out the dumplings. We place a bunch of jam on them, we can add vanilla sugar and then we seal the dumplings. Tip: if you don´t have mould for dumplings you can also use glass, which you can push with a fork.

3. 

We cook the dumplings in a salted, boiling water. We add a drop of oil and cook it for approximately 3 minutes, until they rise to the surface.

4. 

unsalted butter 2 oz (60 g)

We drain the dumplings, we rinse them with cold water so that they don´t stick. We pour the melted butter over them and mix them.

5. 

ground poppy seeds • dry curd cottage • walnuts • cocoa instant • powdered sugar

We sprinkle poppy-seeds, curd, ground nuts, cocoa and powder sugar over the dumplings.