Jono & Jules do food & wine

Our first time making these scrumptious Polish dumplings, and we’ll be making them once more, because the recipe is straightforward (albeit lengthy), makes loads, they usually cook dinner proper out of the freezer in the event you do not eat them immediately. It helps if you will get a manufacturing line going a bit… so contain others once they’re round.

Wine suggestion: Dry Chenin Blanc, comparable to Domaine des Aubuisières Vouvray “le Marigny”. A dry cuvée that sees just a little oak and getting old on the high quality lees, giving it further texture and bringing out the minerality from the exact fruit. The feel on this contrasts with the softness of the Pierogi and performs properly with the bitter cream and lemon zest.

Pierogi – serves 8 to 10

FOR THE DOUGH:

• 2 massive eggs
• 400 grams of bitter cream
• 350 g flour, plus further for dusting
• ½ tsp baking powder

FOR THE FILLING:

• 250 g white cabbage, a couple of quarter of a complete, coarsely grated
• 2 tbsp white wine vinegar
• 500g Maris Piper potatoes, peeled and coarsely chopped
• 2 tsp caraway seeds
• 2 onions,
• unsalted butter
• 120 g matured Cheddar cheese
• White pepper

TO SERVE:

• 30g chives
• 1 lemon, grated and squeezed

First make the dough by beating the eggs with 150g of the bitter cream. Sift within the flour, baking powder and ½ tsp sea salt and blend to a cohesive dough. Knead on a floured floor till easy, wrap in cling movie and refrigerate.

Put the cabbage in a bowl and add the vinegar and a pinch of salt. Rub and blend along with your palms and put aside to flippantly brine.

Place the potatoes in a pan of boiling salted water and cook dinner for 10-12 minutes or till tender. Drain and return to the pan to steam dry.

Toast the caraway seeds in a big dry frying pan for a couple of minutes, then add the onions with an excellent glug of olive oil. Cook dinner for five to eight minutes or till tender and golden brown. Add the sauerkraut with a knob of butter and fry for one more 5 minutes. Mash the potatoes and add to the cabbage and onions. Add the cheese and a few white pepper. Combine effectively, style and add sufficient spices. Put aside to chill.

In the meantime, finely chop the chives and blend in a bowl with the remainder of the bitter cream, lemon zest and juice. Season to style, switch to a big serving bowl and chill within the fridge.

Flip the dough out onto a floured work floor and reduce it in half. Roll out the primary half to a thickness of two mm and dirt with flour within the meantime. Minimize out as many circles as potential with a 9 cm cutter and repeat with the second piece of dough.

Divide the filling into heaped teaspoons on a tray and roll into small marble-sized balls. Place a circle of dough within the palm of your hand, place a ball within the middle, then fastidiously fold it in half, flip all of it the best way round and place it on a floured floor.

As soon as you have made all of the pierogi, take a floured fork and use it to crimp the perimeters.

Cook dinner a couple of pierogi at a time in a big pot of boiling salted water for about 4 minutes. Fastidiously scoop them out and it isn’t a big non-stick pan with a knob of foaming butter and fry on one facet till golden brown. Serve the recent pierogi on prime of the chilled sauce.

(Authentic recipe from Jamie’s Consolation Meals by Jamie Oliver, Michael Joseph, 2014.)