Pierogi – airy dumplings

Ingredients for 8 servings:

• 1 kg flour
• 1 cup curdled milk, 3.5%
• 1 tbsp sour cream
• 1 pinch of salt
• 2 eggs
• 2 packets of baking powder
• 2 tbsp oil
• 1 small white cabbage
• 2 carrots
• 1 onion(s)
• e.g. salt and pepper
• 400 ml oil for frying

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 30 minutes; Total time approx. 3 days 1 hour 30 minutes

filled with cabbage and carrots

2 days in advance: Open the sourdough and add a heaped tablespoon of sour cream. Leave the sourdough uncovered at room temperature for 2 days. The evening before: Make the dough. Place the sourdough and sour cream in a bowl. Add the eggs, salt, oil, and baking powder and mix well. Add the flour and knead by hand. The dough is perfect when it is still sticky but no longer sticks to your hands. Cover the bowl with a cloth and let the dough stand overnight at room temperature. The next day: Finely grate the white cabbage, carrots, and onions. Place everything in a pan and fry until the cabbage is tender. Season with salt and pepper. Divide the dough into 25-30 equal pieces. Roll out each piece of dough thinly (about the size of a CD). Place a little of the cabbage mixture in the center of the dough. Seal the dumplings tightly. Heat the oil in a high-sided pan and fry the dumplings until golden brown on each side.