Pierogi (Traditional Polish Dumplings) for 8 People

Ingredients and Weight:

• 500g all-purpose flour, plus extra for dusting
• 250ml milk, lukewarm
• 1 egg yolk
• 100g butter, melted
• 1 tsp salt

Filling Ingredients:

• 500g potatoes, peeled and boiled
• 200g sautéed onion
• 100g grated cheddar cheese
• Salt and pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. Make the dough: In a large bowl, combine the flour, milk, egg yolk, melted butter, and salt. Knead until a smooth and elastic dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Make the filling: Mash the boiled potatoes and combine them with the sautéed onion, cheddar cheese, salt, and pepper.
3. Assemble the pierogi: On a lightly floured surface, roll out the dough into a thin sheet. Cut out circles of dough using a cookie cutter or a glass. Place a spoonful of filling in the center of each circle. Fold the dough over the filling to form a crescent shape, and pinch the edges to seal.
4. Cook the pierogi: Bring a large pot of salted water to a boil. Add the pierogi and cook for 5-7 minutes, or until they float to the surface. Remove from the pot and drain.

Nutritional Information:

• Calories: 250 per pierogi
• Fat: 10g
• Carbohydrates: 35g
• Protein: 10g

Dish Characteristics:

• Soft and fluffy dough
• Savory and satisfying filling
• Golden brown and crispy exterior
• Perfect for appetizers or main course

User Comments:

• "These pierogi were absolutely delicious! The dough was perfectly cooked and the filling was flavorful and comforting."
• "I've never had pierogi before, but these were amazing. I loved the combination of potatoes, cheese, and onion."
• "These were so easy to make and they tasted like they came from a restaurant. I'll definitely be making them again."

Special Precautions and Tips:

• Use high-quality butter for the best flavor.
• Don't overwork the dough, or it will become tough.
• Let the dough rest in the refrigerator for at least 30 minutes before rolling it out.
• Cook the pierogi in batches to avoid overcrowding the pot.