Polish dumplings flavoured with wintery Common Sorrel (Rumex Acetosa) (see identification notes below) from the banks of the River Swale.
A recipe inspired by a blustery walk in Calderdale with good friends and talk of Polish comfort food to warm us up. Thank you Martyna Krol for the recipe advice.
Ingredients: Makes about 40 Pierogi
For the dough.
450g Plain flour.
180ml Boiling water.
60ml Cold water.
1 dessert spoon Olive oil.
For the filling.
600g Potatoes (choose a variety that mashes well).
2 Medium onions.
60g Common Sorrel leaves washed and chopped.
Peel the potatoes cut them in half and boil in salted water until soft enough to mash.
While the potatoes are boiling, chop the onions finely and fry them in a large knob of the butter until soft and translucent, you do not want to brown the onions so remove from the heat as soon as they are soft.
Once the potatoes are cooked, mash them or put them through a potato ricer. Add the remaining butter, chopped sorrel and cooked onions (including any cooking fat) to the mashed potato, mix well and season with salt and black pepper. Put this mixture onto a tray and chill.
To make the dough, sieve the flour into a large bowl add the boiling water and stir vigorously with a wooden spoon. Set aside for 5 mins. Now add the cold water and oil and mix again, bring the ingredients together to make a soft dough (you may need to add a little extra water depending on your flour).
Knead the dough for 5 minutes until it is smooth and pliable, wrap in clingfilm and rest for 15 mins.
Once your dough is rested and your filling is chilled you are ready to make your pierogi!
Flour a surface well, take 1 quarter of the dough and roll out until it is approximately 2mm thick. Use a cup or a 31//2 inch (78mm) cutter to cut out circles from your rolled out dough.
Put a small ball of filling in the centre of each circle, use your finger and a cup of water to moisten the edge of the dough and close up the parcel like a little pasty. Crimp the edges of your half moon shape with a fork. Repeat these precesses until you have used all your dough.
When you are ready to cook your pierogi, bring a large pan of salted water to the boil and cook in batches of about ten at a time until they float to the surface.
Toss the pierogi in a a mixture of melted butter and parley and serve.
Common Sorrel Rumex acetosa
A perennial plant that grows to 80cm tall when flowering. Outside its flowering season common sorrel has oval dark green leaves up to 12cm long and 4cm wide. The leaves have two pointed lobes that stick back from the leaf stem. The flowers grow on stems up to 80cm tall and are like little red and green beads. The leaves on the flowering stalks are smaller and more pointed than those that grow from the ground. They clasp around the stem.