Crispy pierogi are not a common dumpling, but they are a great alternative to uszka with clear red borscht and also work well with zurek.
For the dough
- 350 g plain flour (all-purpose flour)
- 150 g salted butter, softened
- 2 tablespoons rapeseed oil
- 100 ml ice-cold water
- egg yolk, beaten , to glaze
For the filling
- 200 g pork mince (ground pork)
- 50 g 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 Mark 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 our pierogi filling method (see here), 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.
- Recipes and images from Polska: New Polish Cooking by Zuza Zak