Hearty mini whole-grain pierogi

Ingredients for 1 servings:

• 200 g sour cream
• 2 eggs
• 200 g margarine, soft
• 1 packet of baking powder
• 1 pinch of salt
• 200 g flour (wheat flour)
• 500 g lungs (pork or beef lungs), fresh from the butcher
• 2 onions
• Oil, for frying
• 200 g flour (wholemeal rye flour)
• 200 g flour (buckwheat flour)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

something different – without yeast

Make a dough from three types of flour, margarine, one egg, sour cream, salt, and baking powder. Knead thoroughly, form a ball, and let rest. For the filling, wash the lungs, cut into pieces (approx. 7×7 cm), and boil in salted water for about 1 hour, occasionally removing the foam. Finally, rinse with cold water. Then either put them through a meat grinder or chop them medium-finely in a food processor. Finely chop the onion, fry them in a pan with a little oil, add the lungs, and cook for a few more minutes. Season with salt and pepper. Form the dough into a roll about 5 cm thick, then cut into finger-thick slices. On a floured surface, roll out the dough discs to a thickness of 6-7 mm. Place 1 tablespoon of the filling on each disc, pressing the edges together firmly to form “half-moons.” Line a baking sheet with parchment paper, place the mini pierogi seam-down, and press down slightly from the top. 2. Whisk the egg and brush over the mini pierogi. Preheat oven and bake the mini pierogi on the middle rack with a fan at 170°C (350°F) for 20-25 minutes. They won’t rise much, so don’t be alarmed. This batch makes about 27-30 pierogi. Best eaten warm—cold milk goes well with them.