Lightly spiced with caraway and nutmeg, these little Hungarian dumplings should be finished with sour cream and paprika.
- 2 large potatoes, peeled and chopped
- ½ cup cheddar cheese, grated
- 1 bunch chives, finely sliced
- 2 cloves garlic, minced
- salt flakes and freshly-milled black pepper
- 2 cup plain flour
- 1 tsp fine salt
- 1 egg
- ½ cup sour cream
- ½ cup unsalted butter, softened
- 2 brown onions, finely sliced
- 1 tsp caraway seeds
- ½ tsp ground nutmeg
- 1 bunch parsley, finely chopped
- sour cream and paprika, to serve
1 Steam the potato pieces over a saucepan of simmering water for 25 minutes, until softened, then press through a fine sieve. Set aside to cool. Mix with the cheese, chives and garlic, then season with salt and pepper. Form into 24 walnut-sized pieces, and refrigerate until firm.
2 Combine the flour and salt in a large bowl. Whisk the egg, sour cream and half the butter in a second bowl then pour this into the flour. Mix until a dough forms, but take care not to overwork. Wrap in cling film and refrigerate for 1 hour.
3 Roll out the dough to 3mm thick, then cut out 8cm discs. Place a piece of the potato-cheese filling in the centre of each, then fold over, using a small amount of water to seal. Cook in a large saucepan of rapidly-boiling salted water for 7-8 minutes, until floating. Scoop out and refresh in iced water.
4 Sauté the onions, caraway and nutmeg in the remaining butter until softened, then season with salt and pepper and increase the heat and add the pierogies. Cook for 3 minutes, until lightly browned, then mix in the parsley and serve with sour cream and paprika.