Fried pierogi

Today I am going to serve fried pierogi, which are delicious. I have them left from yesterday, so they will make a very nice and easy meal.
One thing you need to remember: when you have fresh, raw pierogi and nobody can eat any more, boil them anyway. Once they cool down, store them in the fridge and consume within a day.

I served pierogi with cream, but children had them without it. Try whatever works for you. Enjoy!

Pierogi with meat

Pierogi is a Polish name for a pastry with some filling. Similar to samosas. Tonight, I want to make "pierogi" with vegetables and meat.
I defrosted mince meat (a mixture of pork and beef). I seasoned it with salt, pepper and sweet chilly sauce. I added sliced big onion and fried it all until meat was cooked.
In the afternnon, I will add tinned corn and cooked carrot bits. (buy loose carrots, look at the price for kilo, dice them and boil until soft).
The last thing to do is to prepare the pastry. I use white plain flour and half  a cup of warm water. Pour the water into a bowl, bit by bit add some flour. You need the pastry that is going to be easy to knead. Roll it flat, cut cirles. Fill them with the filling (meat and veg) and put into a saucepan of slightly salted boiling water. When they are ready, they will be floating on the surface.

Pierogi are delicious served with cream and bits of bacon. The filling may be different: white cheese, fruit etc. I will post another recipe soon.