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Le Chaudron recipe
Pierogi polonais
Polish potato and cheese dumplings
⏱ 90 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)all-purpose flour
1whole egg
200 ml (¾ cup)warm water
2 tbspneutral oil
1 pinchfine salt
500 g (18 oz)cooked mashed potatoes
200 g (7 oz)farmer’s cheese (twaróg)
2yellow onions, finely chopped
- 500 g (18 oz) all-purpose flour
- 1 whole egg
- 200 ml (¾ cup) warm water
- 2 tbsp neutral oil
- 1 pinch fine salt
- 500 g (18 oz) cooked mashed potatoes
- 200 g (7 oz) farmer’s cheese (twaróg)
- 2 yellow onions, finely chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the dough by mixing the flour, egg, lukewarm water, oil and salt in the bowl until smooth.
- Knead on a floured surface for 10 minutes until soft and elastic.
- Wrap and let rest for 30 minutes at room temperature.
- Make the filling with the mashed potatoes, cheese and half the onions; salt well.
- Roll the dough 2 mm (1/16 in) thick and cut 8 cm (3 in) rounds.
- Put 1 tsp of filling on each round, moisten the edge and fold into a half-moon, pinching firmly.
- Boil in salted water for 4 minutes, then brown for 2 minutes in a skillet with the remaining onions.
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