Pierogi z Mięsem (Polish Meat-Filled Dumplings)

Dough

• 350 g Plain flour
• 1 tsp Fine sea salt
• 1 Egg
• 180 ml Water, warm

Filling and finishing

• 60 g Unsalted butter
• 1 large Yellow onion
• 2 cloves Garlic
• 400 g Minced pork
• 1 tsp Black pepper
• 200 g Sour cream

1. Make the dough: put the plain flour and fine sea salt in a mixing bowl and make a well. Add the egg and warm water, then mix to a shaggy dough and knead for 6 to 8 minutes until smooth and elastic.
2. Cover the dough and let it rest at room temperature so it relaxes and rolls easily. Use this time to start the filling.
3. Melt half the unsalted butter in a frying pan over medium heat. Finely chop the yellow onion, add it to the pan with a pinch of fine sea salt, and cook for 8 to 10 minutes until soft and lightly golden.
4. Crush the garlic and stir it into the onion for 30 seconds until fragrant. Add the minced pork and cook for 6 to 8 minutes, breaking it up, until no longer pink and any liquid has cooked off.
5. Season the filling with the black pepper and a little more fine sea salt to taste. Tip into a bowl and leave to cool until just warm, so it does not soften the dough when filling.
6. Roll and fill: divide the dough into two pieces and keep one covered while you work. Roll the other piece on a lightly floured surface to about 2 mm thick, then cut rounds about 7 to 8 cm across.
7. Place a small spoonful of filling in the centre of each round, fold over, and pinch firmly to seal, pressing out any air. Repeat with the remaining dough and filling, keeping the shaped pierogi covered as you go.
8. Boil: bring a large pot of well-salted water to a gentle boil. Cook the pierogi in batches for 3 to 4 minutes, or until they float and the dough looks slightly translucent; lift out with a slotted spoon and drain in a colander.
9. Fry to finish: melt the remaining unsalted butter in the frying pan over medium heat. Add the boiled pierogi in a single layer and fry for 2 to 3 minutes per side until golden, working in batches if needed.
10. Serve hot with sour cream and a final grind of black pepper. If you like, add a small pinch of fine sea salt to the sour cream to sharpen it.

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