I have been very busy at work and all I wanted to do this weekend was to chill out and cook.
On Sunday I baked marble cake….
…followed by 2 hours of making dumplings. People always ask me why don’t I cook Polish dishes but they are so time consuming that I hardly ever have the time.
So the dumpling (pierogi) epic started with Sunday morning lecture of Chekhov’s stories. I started to crave Russian style dumplings, these are filled with quark, boiled potatoe and fried onion mixture.
I prepared the filling, seasoned it and put it away in the fridge.
The hard part is preparing the dough, it is tough, you mix flour with a pinch of salt, very little water and some egg (1 egg per 1kg of flour but it is optional). You kneed the dough till it’s smooth and elastic and leave it to rest for 30 min.
Next step is to roll it out thinly and cut out round shapes. Put a little bit of filling in the middle, fold it and seal it – my technique is to press it with a fork.
Throw the dumplings into a large pan of boiling water and cook for a couple of minutes after they come up to the surface. Now you can serve these just cooked with fried onions in olive oil and butter or the decadent way – in cream. Or you can fry them with onions and serve them with cream, I actually settled for yogurt.
Big difference to my last weekend however I have a hard week ahead so need to take it easy.