Is there a better way to start your weekend off than with some cheesy carbs wrapped in more carbs and then topped with smokey, salty speck, tangy sauerkraut and creamy sour cream? Probably not. Say hello to Pierogi.
You might be asking, what the hell is speck? Sort of like prosciutto but kind of not really. It’s made from a deboned hind leg of a pig, that is then brined in a mix of salt, pepper, garlic, juniper berries and bay leaves. After that, it’s cold smoked and left to dry for a few weeks. Giving it a deeper more intense flavour than the likes of prosciutto and bacon. If you can’t find speck at your grocery store just substitute it with bacon or omit altogether for a vegetarian-friendly version.
- 2 cups plain flour
- 1/2 tsp salt
- 1/2 cup boiling water
- 2 tbsp cold water
- 1/2 tsp olive oil
- 500 grams white potato
- 1 cup cottage cheese
- 1/2 cup grated cheese
- 1 tsp black pepper
- 1 brown onion, thinly sliced
- 1 cup mushrooms, sliced
- 500 grams speck, diced
- 1 cup sauerkraut
- sour cream to serve
Combine flour and salt in a mixing bowl. Mixing in the boiling water and cover with a tea towel. Let sit for 5 minutes, this helps hydrate the starch and realise the gluten. After it's sat mix in the cold water, add in the olive oil and bring the dough together. Knead for 5 minutes until elastic and smooth.
Lightly dust your work space and roll the pierogi dough out until 2mm thick, using a cookie cutter cut out rounds. The dough isn't as thin as you'd want it just yet, using your rolling pin roll over the wrapper until thin and almost transparent. Dust with flour and cover with a tea towel until you're ready to use.
Peel, cube and boil the potatoes for 15 minutes. When ready mash until smooth, mix in the cottage cheese, cheddar cheese and black pepper. Set off to the side to cool for 10 minutes.
To make the speck sauerkraut topping cook speck over medium heat until crispy. Add in the onions and mushrooms, cook for 10 minutes or until caramelised. Add in the sauerkraut and cook for a further 5 minutes.
To cook the pierogi bring a large saucepan of water to the boil, working in batches add in the pierogi. Cook for 5 minutes or until they float to the top, remove with a slotted spoon and place onto a serving plate followed by the speck sauerkraut mixture and a dollop of sour cream.