Polish-Style Pierogi Ruskie with Soured Cream and Bacon
A single portion of Polish cooking, ready in 35 minutes with 10 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Boil the potato in salted water for 12–15 minutes until tender, then drain, mash and leave to cool slightly.
- 2
Mix the mashed potato with the curd cheese and a little of the chopped onion, and season well.
- 3
Place a spoonful of the potato mixture in the centre of each wrapper, dampen the edges and fold into half-moons, pressing to seal.
- 4
Cook the pierogi in a pan of simmering water for 3–4 minutes until they float, then drain.
- 5
Meanwhile, fry the bacon and remaining onion in the butter until crisp and golden.
- 6
Toss the drained pierogi through the bacon and butter, and serve with a dollop of soured cream and a scattering of chives.
