Polish Pierogi with Potato, Fresh Cabbage, and Cheese Filling

01Method

1. 1

   To make the dough, whisk the eggs together with the sour cream. Gradually work in the flour, baking powder, and half a teaspoon of sea salt, stirring until the dough starts to come together. Turn it out onto a lightly floured surface, knead until smooth, wrap in plastic wrap, and refrigerate.

2. 2

   Coarsely shred the cabbage into a large bowl, work it with your hands, and toss with the vinegar and a pinch of salt — set aside to rest. Peel the potatoes, cut into smaller chunks, and boil in well-salted water for 10–12 minutes until tender, then drain and let any excess moisture steam off. Tip the cumin seeds into a cold, dry skillet or saucepan, place over medium-high heat, and toast for a few minutes until fragrant.

3. 3

   Meanwhile, peel and finely chop the onion, then add it to the pan with the cumin along with the oil. Cook, stirring occasionally, for 5–8 minutes until the onion is golden. Add the cabbage and a knob of butter, then stir in the mashed cooked potatoes. Coarsely grate the cheese directly into the mixture, add a generous pinch of white pepper, and mix everything together well. Taste, adjust the seasoning with salt and pepper, and leave the filling to cool completely.

4. 4

   Mix the finely chopped chives into the sour cream along with the lemon zest and juice. Season with salt and pepper, spread onto a large platter, and keep in the fridge until ready to serve.

5. 5

   Divide the chilled dough into two portions and roll each one out separately on a floured surface to about 2 mm thick, dusting with flour as you go. Cut out rounds about 9 cm in diameter. Roll the filling into small balls between your palms. Place a dough round in your hand, set a ball of filling in the center, fold the dough in half, and press the edges firmly to seal. Set the finished pierogi on a floured surface. Once they're all shaped, crimp the edges with a flour-dipped fork. Store on a floured tray until ready to cook.

6. 6

   Cook the pierogi in batches in a large pot of boiling salted water for about 4 minutes, until they float to the surface. Lift them out carefully with a slotted spoon and transfer to a medium nonstick skillet with foaming butter. Fry on one side only until golden brown.

7. 7

   Serve on top of the chive sour cream, using it as a dipping sauce.