Amazing traditional Polish pierogi filled with duck meat and vegetables.

Directions

• DOUGH: Mix the flour with salt and add the oil. Now add the hot water into the flour and mix well (if you are using your hands, be careful with the hot water). After a couple of minutes of dough-making, you should get a smooth and non-sticky dough.
• Once it is ready, cover with a kitchen towel and leave to rest for 10-15 minutes.
• Meanwhile, you can make the filling.
• FILLING: Heat up a smaller pan add some oil into it. Add the chopped onion and the mushrooms and roast until golden, then add the butter and roast for 1 more minute.
  Place the duck meat broken into smaller pieces, the vegetables from the bullion, and the mushroom mixture into a food processor and blend until smooth. Season with salt and pepper to your taste.
• PIEROGI: The dough should be ready now. Dust your working surface with a small amount of flour and place the dough on it. Roll out until you will get an approximately 0,2mm dough. Then take a glass or other round shaped tool (I used a metal ring for tartare 🙂 ) and cut out as many pierogis as you can. Later combine the leftover dough together and roll out again. Repeat until you will use all the dough.
• Hold the cut pierogi dough in your hand, fill with the filling and close down with your fingers. If you don’t have a special “pierogi maker” use a fork to close it properly.
• Cook the pierogi in salty hot boiling water for 8 minutes or until they swim to the top. Set aside to cool a bit for frying or serve immediately.
• Heat up some vegetable oil, add the leftover onions and the cooked pierogi. Roast until pierogi will have a golden brown color and a crispy crust on top.