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Broccoli & cheese pierogi
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Total Time:
50 minutes
Broccoli and Cheddar pierogi with chives, served with sweet tomato sauce. A modern twist on a classic Polish favorite, highlighting the vibrant flavors of fresh broccoli in a delightful dumpling.
Ingredients:
  • 100 g self-raising flour plus extra for dusting
  • 1 large free-range egg
  • 1 head of broccoli (375g)
  • 25 g Cheddar cheese
  • ½ a bunch of chives (10g)
  • 1 tablespoon soured cream
  • 2 cloves of garlic
  • olive oil
  • 1 x 400 g tin of quality cherry tomatoes
Instructions:
  • Combine the flour, egg, and a pinch of sea salt until a smooth dough forms, adding water if needed. Knead on a floured surface for 2 minutes, then refrigerate. Trim and chop the broccoli, reserving a portion of the florets. Boil the rest with the chopped stalk for 8 minutes, then drain and mash. Mix in cheese, chives, and sour cream, season, and let cool. Slice garlic. Divide and roll out dough into 8 circles. Fill one side of each circle, fold over, and seal. Cook pierogi and reserved broccoli in a pan with olive oil for 4 minutes. Fry until golden. In another pan, cook garlic, add tomatoes, simmer for 2 minutes, then serve sprinkled with chives.

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