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      RECIPE TITLE "Pierozki Dumplings" Author: Granny Dee-dee

    yieldsserves 6 to 8 time45 mins difficultydifficult

      RECIPE INGREDIENTS

    oil for frying and sour cream to serve;

    Dough:
    2 cups all-purpose flour; pinch salt; 2/3 cup butter; 1 egg; 1 tbsp sour cream.

    Filling:
    2 tbsps butter; 1 small onion, minced; 1 pound cooked potatoes, mashed; 2 egg yolks, salt and pepper.

      RECIPE METHOD

    1. First prepare the Pierozki dough. Sift the flour with a pinch of salt into a large bowl. Cut the butter into small pieces and rub into the flour until the mixture resembles fine breadcrumbs.
    2. Mix the egg and sour cream together, and combine with the flour and butter to make a firm dough. knead the dough together quickly in the bowl, wrap well and chill 30 minutes.
    3. To prepare the filling, melt the butter in a small skillet and sauté the onion 3-4 minutes until softened. Combine with the potatoes and egg yolks, and season well.
    4. Roll the dough out very thinly on a well-floured surface and cut into circles about 3 inches in diameter.
    5. Place teaspoons of th filling onto the dough circles and moisten the edges with water. Fld over the top and seal the edges well, crimping with a fork.
    6. To cook the Pierozki, drop a few at a time into boiling water. Simmer 2-3 minutes or until they float to the top. Lift out the water with a slotted spoon and drain on kitchen paper.
    7. When all the Pierozki are done, heat about 4 tbsps oil in a skillet and cook the Pierozki over brisk heat about 3-4 minutes. Place them on a serving platter and top with sour cream.

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