Traditional Polish Pierogi with Smoked Cheese and Cranberry Jam
#pierogi#polish#savory#jam#smoked cheese
Delicious Polish pierogi filled with a savory mix of smoked oscypek cheese, creamy curds, and a hint of cranberry jam, finished with caramelized onions and browned clarified butter for a perfect balance of flavors and textures.
Mix flour with warm water and a tablespoon of oil, kneading the dough for 2 to 4 minutes until smooth.
Let the dough rest in a warm bowl for half an hour.
Finely chop the onion and fry it in clarified butter with a pinch of salt until golden.
Prepare the filling by combining boiled potatoes, grated smoked oscypek cheese, a few tablespoons of curd cheese, cranberry jam, the sautéed onions, a pinch of nutmeg, black pepper, and a splash of cream.
Roll out the dough thinly until almost transparent, then cut into circles.
Place a heaping spoonful of filling onto each dough circle, pinch the edges together, then fold and press to seal firmly.
Cook the pierogi in boiling water until they float to the surface, then continue boiling for one more minute.
Fry the pierogi in clarified butter until golden and crispy on one side yet soft on the other.