Various pierogi, Polish style

Ingredients for 4 servings:

• 400 g flour
• 1 egg(s), size M
• Water, lukewarm
• 4 m.-sized potatoes
• 1 pack of quark (Twarog) or alternatively layered cheese mixed with quark)
• n. B. Onion(s), diced
• 250 g minced meat
• 1 pack of sauerkraut
• 200 g mushrooms
• salt and pepper
• Paprika powder, sweet
• Marjoram and/or oregano/savory
• Bay leaves, optional

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

First of all, I’ll be introducing these pierogi with three different fillings, which you can choose from as you like, or if you want to try them all at once, you’ll have to adjust the quantities accordingly. Pile the flour on your work surface and make a well in the center, then crack the egg into the well. Add the lukewarm water gradually in small doses. Don’t worry if the dough is full of crumbs and not at all pliable at first. Just keep kneading (or add more lukewarm water) until it becomes a smooth but firm mass. If the filling isn’t ready yet, cover it with a damp cloth to prevent it from drying out. If it is, roll it out to about 3 mm thick and use a (slightly wide) glass to cut out the dumplings. Place a teaspoon of filling in the center of the dough, fold the dough together, and press the edges firmly. Place them in boiling salted water and let them stand. When they float to the top, they’re done. Filling 1 with Twarog and potatoes: Peel, boil, and mash the potatoes. Caramelize the onions (don’t let them burn! Translucent is also fine) and mix them with the Twarog. Season with salt, pepper, and a little sweet paprika. Filling 2 with minced meat: Caramelize the diced onions, mix them with the raw minced meat, and season with salt, pepper, and marjoram (or oregano or savory). Filling 3 with sauerkraut and mushrooms: For this filling, you’ll need sauerkraut, sliced ​​mushrooms, and peppercorns. If desired, you can also add bay leaves and raw, diced onions. Cook all the ingredients together, adding the mushrooms only when the sauerkraut is almost cooked. For a better filling, you can chop the sauerkraut with scissors before cooking. Once the mushrooms are cooked, remove the peppercorns and bay leaves, and you’re done. Tip: Serve them with melted butter, caramelized onions, and/or cooked bacon. If you’re familiar with the dish, you can also add drinking borscht. You have a Polish lunch.